Dinner @ 226 - Salmon Rice Bowls

Salmon. It's the powerhouse of fishes when it comes to nutrition. It's on almost every restaurant menu, regardless of the proximity to water. It comes frozen, fresh, sort of fresh, and even in a can. Some people praise it. I mean, it's worth praising. But, sheepishly I admit to you, I've never liked it.

I've tried it baked in parchment with lemon and capers. I liked everything but the fish. I've tried it grilled. I've had it in burger form, which was one of the more enjoyable experiences. I've had it smothered in vaguely Asian gelatinous sauces. To date, my favorite was to eat it was like this. Can of salmon + Mayonnaise + Sriracha + Cucumbers + Toast. I have it in the summer all the time. But, even I admit, it's not really how salmon should be consumed. Out of a can? Mixed with Mayonnaise and (the world's best) hot sauce? Sort of a cop-out.


I try it out in some form or another once every six months. Holding my breath as the pink flesh nears my lips, hoping that we have a winner. Always a massive fail. I had almost given up on this Must-Love-Salmon-Movement when I came across some trustworthy inspiration. I mean, the gal has a column in Bon Appetite, what's not to trust?


The actual recipe is in her cookbook, which I would love to have. But, having no reason to justify buying my kabillionth cookbook, I figured I'd just improvise. Twas a delightful improvisation.

Reed was sold because it was pink. Beckett likes anything that involves seaweed and fish. I loved every damn thing about it. Jason said it was the best salmon he's ever had. Folks, we have a winner! Finally.

Salmon Rice Bowls


2 cups Jasmine or Basmati Rice (really, whatever you have will be great)
Salmon, however much you think your family will eat
1 bunch of bok choy
Trader Joe's Roasted Seaweed Snacks
Black Sesame Seeds, toasted

For the Sauce:
3/4 c soy sauce (we use low-sodium)
2 T honey
1 T grated fresh ginger

Preheat the oven to 350 degrees.

Make the sauce: Whisk the honey into the soy sauce in a baking dish (lasagna pan, casserole dish, brownie pan, whatevs) until it dissolves. Whisk in the ginger. Pour about 1/4+ cup into a container. Your merely protecting a little sauce from raw fish juice so that you can use it after the bake. Put you salmon filets in the baking dish. Let them marinate for 1 hour, flipping them in the middle, while you prepare the rest.

Cook the rice according to package instructions. While the rice is cooking slice your bok choy into 1/2 inch strips. Add the bok choy to your rice and cover, about 5 minutes before it has finished cooking. Just let it sit on top and steam while the rice finishes cooking.

As the rice/bok choy mixture finishes, place your marinated salmon filets (skin side down) into the oven for about 6-8 minutes depending on the thickness of your fish.

Divy up the rice and bok choy into 4 bowls, top with cooked salmon filets, crumbled seaweed snacks (or Nori, if you're near a Japanese market), and toasted sesame seeds.

Serve the reserved marinade alongside for drizzling over your rice bowls.

I served this with a halved avocado, filled with Trader Joe's Spicy Peanut Vinaigrette, which I have shown my praise for before. It is my new favorite side. Delicious, I tell you!



We also had a homemade haircut. We have an ongoing battle at our house. Jason likes his hair tightly crew-cutted. I like his hair wild and flippy. And Becks totally doesn't care. I agreed to cut his bangs because they were clearly getting in the way.

Eh, He's stupid adorable either way.