Dinner: Seattle Asian Salmon Bowls

Finished product.

In the last post I talked about how we make Skinnytaste recipes a lot.  Well, here’s another one.  The wife and I both saw this recipe while looking through Instagram.  We both follow Skinnytaste on there and you should too (do so here).  We’ve now made two delicious recipes based on pictures alone.

This time around it was these Asian Salmon Bowls that caught our eye.  We’re usually game for anything involving salmon.  Throw in some Asian ingredients and we’re pretty much sold.  Especially when the ingredients are pretty much sushi…just not rolled up.

As per most recipes, I came home to this being 95% done.  I acted like I helped a bit (opened a beer) and everything was ready to go.  The wife had everything looking marvelous as usual.  I mean, just look at it.  On the side we made up some edamame (freezer bag).  A quick throw into a microwave and a ton of salt later…BOOM!

We dug in and once again, loved what we were eating.  I think we would cut down the wasabi a little for next time or possibly add a little less of the sauce to the bowl.  Other than that the dish was delicious.  It is pretty much a salmon roll that the sushi chef was too lazy to roll up.  It’s great to now have a recipe we can make at home if we have an Asian or even a sushi fix.  This one will fit the bill and keep things healthy.

Below is the recipe (which you can find on the Skinnytaste site here)…and like I said in the last post, buy her cookbook here!

Seattle Asian Salmon Bowls

Ingredients:

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

  1. Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
  2. 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).
  3. 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.
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