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


Directions:
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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8 comments :

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

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  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.

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  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!

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  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!

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

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

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  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.

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  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!

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