Tuesday, April 6, 2010

Salmon-and-Avacado Rice Bowl

The lil' tank is my right hand man these days. He's always around to help keep me entertained while I'm cooking and doing everything else. Good thing he likes his highchair so much, I just rotate out the toys (or kitchen utensils) to keep him busy and preoccupied.

So, Salmon and Avocado Rice Bowls... They turned out pretty good. If you are in the mood for something a little lighter than usual, and if you like the taste of the traditional California Roll then you'll probably enjoy this meal. I am usually pretty hesitant to cook anything that isn't traditional american or tex-mex. I have those cuisines down snap. Needless to say, I was impressed when these turned out so yummy. Even the left overs were good. (and to me that is a good gage of how good food really is)

The salmon I used was the frozen, individually vacuumed packed fillets. I like them. Not as amazing as the thick gorgeous fillets from the seafood counter but not as $$$ either. Plus they are already individually wrapped which is awesome, and they thaw pretty quick. I also had a hard time finding the sesame seeds, luckily the local grocery store had them in the bulk section. (btw i ♥ the bulk section)

Servings: 4

prep time: 10 min

cook time: 10 min

2 large salmon fillets
2 teaspoons sesame oil
1 1/2 teaspoon honey
small pinch of cayenne pepper
2 eggs, lightly beaten
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 cup shelled edamame, steamed
2 teaspoons toasted sesame seeds
1 1/4 cups short-grain brown rice, cooked according to package directions
1 ripe avocado, sliced

Directions: (and photos of course!)
1. So you want to pre-heat the broiler. Then for clean-up purposes line an ovenproof pan (ie cookie sheet) with aluminum foil. place salmon fillets on lined pan, and coat with honey sesame sauce: 1tsp each of sesame oil, honey and then a small pinch of cayenne pepper.

2.Broil on each side, aprox 4 min each side, depending on the thickness of your fillets. You will know they are done when the fish flakes easily. Transfer to a plate.

above: salmon coated with honey sesame sauce

above: honey sesame sauce

above: sesame seeds

Above: lightly beaten eggs

3. Heat a small, nonstick skillet over medium high heat and add the remaining sesame oil. Pour in the eggs. Cook undisturbed until set, aprox 2 min. Flip and cook until just set on the other side, aprox 1 min. Transfer to board and cut into strips.

above: eggs cooking in skillet

above: eggs cut into strips

4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 tsp honey.
5. Fold edamame and sesame seeds into the rice. Serve the rice bowls topped with the egg strips, salmon, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.
above: salmon-and-avocado rice bowl, finished!

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