Salmon bowl
For the love of all things Holy, do yourself a favor and prep all of your ingredients in advance (mise en place as we say in French cuisine). Chop your veggies and measure out everything so you are not freaking out while trying to cook...
Marinade the salmon fillets for 30-60 minutes.
Pickle the radish slices. Pour just enough vinegar over them to cover. Add 1/2tsp red pepper flakes and let sit for 20 minutes.
Rinse and cook the rice per instructions on the packaging. Sushi rice is recommended.
On medium-hi heat, add the sesame oil and salmon fillets. Pour the marinade over the salmon while cooking. Cook for 4 minutes on each side.
Remove the salmon and set aside to rest. Remove 2-3 Tbsp worth of the cooked marinade. (This will be a sauce we drizzle on the final bowl at the end!)
Add the edamame to the dutch oven and cook for 3 minutes. Then push the edamame to 1 side and add the bok choy pieces and turn off the heat. Just use the residual heat from the dutch oven to finish cooking. The remaining marinade should be absorbed by the edamame and bok choy.
Mix the avocado slices with dill, lime juice, and lime zest. Season with salt and pepper to taste.
Assemble the bowls: about 1/2 c of rice, edamame, bok choy, pickled radish, avocado, then salmon. Drizzle the reserved sauce and garnish with sesame seeds and green onions.
Ingredients:
4 salmon filets, skins removed
Salmon marinade:
1 tsp minced garlic
1/4c honey
1 tsp fresh ginger, grated
1/4c soy sauce or tamarind
1/4 tsp ground coriander
1 tsp salt and pepper each
For the bowls:
2 tsp sesame oil
1/4c green onions
1c edamame
1 avocado, thinly sliced
2 radishes, thinly sliced and pickled in white vinegar with red pepper flakes for 20 min.
2c rice
2 stocks bok choy, chopped
1/2 tsp fresh dill
zest and juice of 1 lime
salt & pepper to taste
For garnish:
black sesame seeds
*Yields 4 servings