Wednesday, January 14, 2015

Asian Salmon Bowl {I'm Back!}

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. :)

Asian Salmon Bowls
Recipe from skinnytaste

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! 
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  1. This looks delicious!!! I'm a huge salmon fan, so I will be trying this at some point in the future!

  2. I love these sorts of meals. I have always been anti-salmon, but Perk loves it. I have agreed to retry it and this might be a good re-do.

  3. I absolutely love salmon. I've never bought frozen, but you can also taste the difference between wild and farm raised. My favorite marinade is a mix of mustard, brown sugar, and cayenne, cooked on a cedar plank. Yum yum yum!

  4. welcome back! i was drooling over that salmon when you posted it last night. and i had to laugh at your sister's comment on her own instagram heheeh. looks delicious!

  5. This looked amazing on your instagram, glad to see the full recipe!

  6. Throw some tuna on this in place of salmon and I could eat this every day as well ;)

  7. I'm so not a salmon fan but my husband is so I'm slowly but surely trying to convince myself that I can actually tolerate the taste. We actually baked two small pieces last night with a mustard sauce, and this sounds delish as our next salmon recipe! If you pair it with a carb, I'm game.

  8. This look so yummy and easy to throw together! I am used to cooking my salmon in the oven but yours looks so tasty and crispy I might just have to try it! Have a great week love and thanks for sharing!