Monday, April 18, 2016

Glazed Salmon and Rice Bowl

This was a fairly quick to make recipe with lots of flavors. It came together very nicely. The radishes were surprisingly good in this dish - the sweet marinade really softened them up and made them less bitter. We actually had two different kinds of salmon, the farm raised and wild caught salmon. We found that the farm raised (lighter colored) salmon was actually more juicy than the wild caught one. The recipe calls for 8.5 oz of Uncle Ben's cooked rice, but we just couldn't use it - it looked way too suspicious - why is rice squishy!? and in a bag... So, we made basmati rice - only takes twenty minutes with minimal effort. Also, dividing up 8.5 oz of rice among four dishes sounds crazy, so we think that at least 2 cups of rice should be cooked for the 4 plates to be made from this dish. The sauce does turn out a little sweet, so honey concentration might have to be adjusted for those who don't like their sauce too sweet. The snow peas go perfectly with this dish as well.
Here is the original recipe for the salmon bowl: http://www.myrecipes.com/recipe/glazed-salmon-rice-bowl
Here is the original recipe for the snow peas: http://www.myrecipes.com/recipe/orange-sesame-snow-peas-0 We did not have the sesame oil, so just used olive oil and that worked out just fine.

Wild Caught Salmon Bowl

Farm Raised Salmon Bowl

Chopped green onions

Marinated Radishes

Cooked Snow Peas

Soy Honey Sauce

Ingredients:

7 tablespoons soy sauce, divided
6 tablespoons rice vinegar, divided
4 tablespoons honey
4 (6-ounce) skin-on salmon fillets
1 cup very thinly sliced radishes
2 teaspoons sugar
Cooking spray
2 cups uncooked Basmati Rice
1/2 cup (1-inch) pieces green onions
1 tablespoon toasted sesame seeds
1 package (8-12 oz snow peas)
2 teaspoons olive oil
1 teaspoon grated orange rind

Directions:

1. Combine soy sauce, 2 tablespoon vinegar, and honey in a bowl, stirring with a whisk. Place half of honey mixture in a bowl; reserve. Place remaining half of honey mixture and fish in a large zip-top plastic bag; seal. Refrigerate 15 minutes.
2. Combine remaining 2 tablespoons vinegar, radishes, and sugar in a bowl. Let stand 20 minutes; drain.
3. Cook rice - 2 cups rice with 4 cups water and a pinch of salt- bring to a boil, cover and cook on low for 20 minutes or until all liquid is gone.
4. Remove fish from marinade; discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan, flesh side down; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan.
5. While fish is cooking, heat up 2 teaspoons of olive oil and add in the snow peas. Fry snow peas until tender. Add in 1 tablespoon soy sauce and the orange rind.
5. Combine radish mixture and rice in a bowl. Divide rice mixture among 4 shallow bowls; top evenly with fish. Drizzle reserved half of honey mixture evenly over fish. Sprinkle with green onions and sesame seeds. Add the orange-sesame snow peas. 

What we liked:

It came together so nicely. It was very light and the salmon was delicious. The radishes added a nice tartness/bitterness. It was a very harmonious blending of flavors. 

What we didn't like:

Sauce was a little too sweet - regular soy sauce may have worked better. 

What Kaspian thought about it:

He was too busy watching cartoons to care about dinner..He also ate a cookie, and m&m yogurt earlier, so his thoughts really were not on food. 

Next time:

less sweet sauce