I've got something for you today that will change your... rice bowls.
This is a classic weeknight dinner: use the ingredients you have on hand and smother them in a fantastic Asian-inspired sauce to the delight of everyone around you. All in about 30 minutes! Ever since I started making this sauce, I could put it over cardboard and Mr. S&S would say, "Oooh, is that the good sauce??" {To which I sassily respond, "what do you mean the good sauce? Do I feed you horrible sauces?" I'm just a peach to live with.}
It's just so satisfying when nutritious food actually tastes good! Which it will, when doused in the good sauce.
Salmon Rice Bowls with Asian Sauce
Makes two rice bowls
3/4 pound salmon
1 pound brussels sprouts
1 cup brown rice (uncooked), cooked according to package instructions
1 package dried seaweed (if you can find it), sliced into long pieces
For the sauce (adapted by White On Rice Couple)
1/4 cup white wine or sake
1/4 cup soy sauce
1/4 cup honey (or brown sugar)
1 tablespoon rice vinegar
1/2 tablespoon fresh grated ginger
Preheat the oven to 400. Slice the bottoms off the brussels sprouts (or other green veggies) and slice them into bite sized pieces. Spread on a baking sheet with a little olive oil and roast for 20-25 minutes.
Meanwhile, heat a cast iron skillet over medium-high heat and place salmon skin side down into pan. Cook for 5 minutes, then place in the oven for an additional 5-6 minutes.
Put all the sauce ingredients into a saucepan and let simmer over medium heat for 5 minutes. The longer it simmers, the thicker it will be, so stir regularly to check. Take off heat when the sauce is thicker than water, but not too syrupy.
Place rice in a bowl, then brussels, then the salmon, pour sauce over top, then add seaweed.
Yum... I totally have to make this...wish I had one to eat for lunch today while I watch the snow fall outside!Little sister will be all about this!
ReplyDeleteLove you!