Every family has their easy, go-to dinners that they fall back on from time to time. At our house, it’s salmon. We have a meal with it almost every week. It’s healthy, delicious and best of all, my kids gobble it up, often looking for seconds. On it’s own, salmon is incredibly flavourful and doesn’t need a lot of help. Some lemon slices, salt and pepper and you’re good to go. That’s often how we prepare it, but once in awhile it’s fun to change it up a bit, you know, add a little extra love to it. This salmon rice bowl is just that. An old standby with extra love. It felt like eating take out while sitting in my own kitchen. From start to finish it takes about 30 minutes, although if you pre-cook your rice, it could be on the table even faster. How’s that for an easy go-to meal?
When I buy salmon (or any seafood), I’m a little particular….a little opinionated…or as my husband calls me, a bit of a seafood snob. I’m that person hovering over the seafood counter, reading far too many labels or asking a lot of questions and holding up the line. I don’t like to preach about food choices too much, but bear with me, because every once in awhile there are important things worth mentioning, so….
*steps onto soap box*. Buying sustainable seafood is incredibly important. With only 1 ocean (well 5 if we’re talking names, but their all interconnected, so, you know what I’m getting at), we are limited to the fish that it can produce. When not fished sustainably, there’s an incredible amount of by-catch that goes to waste, as well as species that face endangement. As individuals, we can all help keep our oceans abundant by being aware of what we’re buying and looking for sustainable options. Living on the west coast, I’m usually buying wild sockeye salmon, but depending on where you live, your choices might be different. For more information on sustainable seafood options, the Oceanwise website is a great resource. *steps down from soapbox*.
Now, let’s get back to the recipe. I hope you all enjoy it 🙂
2 Cups rice, cooked
1 tbsp extra virgin olive oil (or your favourite cooking oil)
1/2 Cup onion, diced
1 tsp minced ginger
1 Cup broccoli, cut into bite size pieces
1/2 Cup peas, frozen
1/2 Cup red pepper, diced
1/2 Cup green onions, sliced
2 tbsp soy sauce
Heat the oil in a large skillet. Add the onions and ginger and cook for 2 – 3 minutes until just beginning to sweat. Add the broccoli and continue cooking for about 5 more minutes. Add the peas and red peppers and cook for a few minutes longer until the vegetables are all tender-crisp. Stir in the rice and soy sauce and cook until heated through. Remove from heat and gently stir in the green onions. Set aside until the salmon is ready.
1 tbsp extra virgin olive oil
1 lbs salmon, cut into 4 portions
salt and pepper to season salmon
2 cloves of garlic, minced
1 tbsp ginger, minced or grated
1 tsp orange zest
1/4 Cup orange juice
2 tbsp maple syrup
1 tbsp tamari (or other soy sauce)
Whisk together the garlic, ginger, orange zest, orange juice, maple syrup and tamari. Set aside. Heat the oil in a large skillet over medium – high heat. Season the salmon with salt and pepper, then place in the skillet flesh side down. Sear for 2 – 3 minutes. Turn the salmon over in the pan and lower the heat. Add the orange mixture to the pan. Baste the salmon with the sauce for 5 – 10 minutes until the salmon is cooked through. You may need to add a little water or extra orange juice to the pan, if the sauce reduces away.
Serve the salmon over the rice and garnish with additional green onions.
I’ll be sharing this recipe at Fiesta Friday this week. If you’re looking for some delicious recipes, make sure to check it out.