I've got something for you today that will change your... rice bowls.

 But salmon and brussels sprouts are usually a bigger win than cardboard.  So this recipe is cardboard-free.  Instead, it's full of nutrition that would make your mama smile!  Brown rice {and all its superiority over white rice}, omega-full salmon {which I can pan-roast! in the cast iron skillet! am I a broken record yet?}, green vegetables {you can use brussels, broccoli, asparagus, whatever is convenient!}, and seaweed strips {real thing, if you can find them!}.


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.