Hi guys! I'm back with a recipe that may just be the thing to bring me out of my blogging funk.
I picked up a fresh piece of salmon for this recipe at Publix last night and ohmygoodness why did I ever buy frozen?? I bought a fresh piece, slightly under a pound, for $8.99/lb, which was the perfect amount for the two of us. In the freezer case, Publix sold a bag of individually packed (usually either 2 or 3 pieces) for around $12. For some reason I always thought that buying frozen was less expensive than buying fresh, but I was wrong!
I've never been a huge salmon lover and I've only ever baked it before. Searing it definitely gave it a different taste and I loved the crispiness of it!
I did omit and edit a few of the ingredients in this recipe, some on purpose, some mistakenly, which I will point out below.
Photo was pre-sauce pour. :)
For The Salmon Bowl:
1/2 cup green onions, thinly sliced
1 English cucumber, sliced
1 tbsp toasted sesame seeds
1 4-ounce avocado, diced
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori, shredded
16 ounces wild salmon, cut in 4 pieces
olive oil spray
salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi in tube
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil
Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray. When hot, sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
After I took the photo I realized that I forgot to add the toasted sesame seeds. Not a game changer, but I definitely want to add them next time!
I also omitted the radish and nori, simply because I just didn't feel like trying to find them at the store to be honest. Instead, I added a little bit of mixed greens to the bottom of the bowl to give it some crunch.
For the vinaigrette I substituted the mirin for 2 tablespoons of sherry and 1/2 teaspoon of sugar. There are also other substitutions for mirin you can find by doing a quick Google search!
Also, for those that want to cut down on your cooking time, I highly suggest Uncle Ben's boil in a bag brown rice!