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Salmon Rice Bowls

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I recently started subscribing to the Skinnytaste blog. I’m usually wary of “skinny____” anything because flavor is often forfeited for healthier substitutions. But so far I have been pretty impressed with the recipes coming from Skinnytaste, most of which utilize fresh, whole, flavorful ingredients with healthful preparation. After racking up a few “flag for later” posts in my inbox, I finally pulled one that was posted last week for Seattle Asian Salmon Bowls. I sent it to my friend – who shall be known as Gail from this point forth – as a suggestion for what we should make for our dinner date this week. Her daughter, who shall be known as Linda from this point forth, is a health-conscious pescetarian who loves to cook and eat salmon, so it was the perfect recipe for us.

Salmon Rice Bowls (serves 3-4)

  • 1/2 cup green onions, thinly sliced
  • 1 English cucumber, sliced
  • 1 tbsp toasted sesame seedsIMG_0778
  • 1 avocado, diced
  • 2 cups cooked brown rice
  • 1 strip nori, shredded
  • 16 oz wild salmon (one large filet), skin on
  • 1 tsp olive oil
  • salt and fresh ground pepper to taste

Soy-Wasabi Vinaigrette (makes 1/2 cup)

  • 2 TB low sodium soy sauce
  • 2 tsp wasabi in tube
  • 2 TB mirin
  • 2 TB rice wine vinegar
  • 1 TB sesame oil

Prepare dressing; combine all ingredients and whisk together in a small dish. Set aside (can be made ahead and refrigerated for 3 days). Season the skinless side of the salmon with salt and pepper. Heat olive oil in a nonstick or cast iron skillet over a medium-high flame. Cook salmon skin side down until crisp, about 4-5 minutes. Flip salmon and cook for 3-4 minutes, or until lightly golden. Then flip back onto the skin side, lower the heat, and cover for 2 minutes. Remove from heat and transfer to cutting board to let rest for a couple minutes. Salmon should be golden and flakey on the outside, and slightly pink on the inside. IMG_0779   IMG_0780Portion the salmon into smaller pieces and serve on top of brown rice. Top with avocado, cucumber, green onions and sesame seeds, then drizzle a couple tablespoons of the vinaigrette over the whole thing and top with shredded nori. The original recipe included sprouts, which we couldn’t find. So we added a bit of steamed broccoli into the mix, which was a nice addition. IMG_0785 This meal was SO DELICIOUS. I really can’t rave about it enough. We all ate the entire contents of our bowls, wanting more when we were finished. Linda cooked the salmon to perfection (perks of having a pescetarian in the kitchen), and the soy-wasabi vinaigrette really tied the whole dish together, bringing a bright and spicy acidic element that paired perfectly with the 2012 Storybook Mountain Viognier that I brought. I have some leftover vinaigrette that I plan to use on a grilled shrimp salad this weekend, and I seriously can’t wait to make this salmon dish again. Skinnytaste, you have my attention!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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