It’s been a hot minute since I’ve shared a recipe with you guys, hasn’t it?
Well, I’m so excited about this one today because it’s both simple and delicious. I can’t even remember the last time I ate, much less cooked, some salmon and I randomly have been craving it recently. So salmon landed on the menu and hopefully you’ll be inspired by this enough to add it onto your menu too.
I can’t say for sure about this, but from my memory of living in North Idaho over 4 years ago the summers were never this hot. My heart goes out to all of those suffering from Hurricane Harvey down in Texas, but the wildfires up here in the Northwest are really bad right now from how dry it’s been. Walking outside yesterday looked and smelled like every single citizen of this area had their own campfire. The air is so thick with smoke you can’t see the mountains. Time to pray for rain.
On a happier note, it’s back-to-school season, isn’t it? Wow, that totally snuck up on me. Well, hopefully if I decide to share some lunch ideas it will still be in time for the season. Also in the category of seasons, is anyone else extremely excited about Autumn? It’s my favorite season and I’ve spent 4 years where the seasons are opposite and Autumn comes when it’s (in my mind) supposed to be Spring. Well, that is going to make this an extra special season for me!
Alright, but enough chatting, recipe time. I’m going to be completely straight with you and admit that I haven’t been cooking for my household nearly as much as I used to which would be one of the reasons for my lack of recipes recently. There is just so much convenience when it comes to food now that my family is back in the States. Actually, it’s been taking me a while to get used to it because I’m so accustom to cooking large quantities of food at one a time and now I’m having to learn to cook much less. Haha, I think many people would have the opposite problem.
Yes, my approach to cooking and recipes has had to change a lot and that’s something I am looking forward to sharing more about is future posts. Okay, but for today here’s the recipe for this delicious meal and I hope you really enjoy it!
XOXO -P.S. I ate this!
A delicious and simple recipe for salmon with an Asian flare + some eye-catching black rice & veggies. It's perfect for lunch or dinner!
- 135g (about 1 cup dry) black rice (available on Amazon)
- sea salt
- 12 - 15 ounces wild Alaskan Sockeye salmon
- 1 tablespoon Asian mustard
- 1 teaspoon pure maple syrup
- 1 1/2 tablespoons soy sauce (or coconut aminos)
- 2 cloves garlic, minced
- 3/4 teaspoon freshly grated ginger
- 1 teaspoon chili garlic paste or sriracha
- 3 - 4 cups fresh broccoli florets
- 3 - 4 cups fresh brussels sprouts, trimmed and sliced in half
- kimchi (optional for serving)
- Bring about 5 cups of water to a boil in a small saucepan over high heat. Reduce heat to low and add the rice and some salt. Cover and simmer for about an hour, stirring occasionally, until the rice is tender and the water is absorbed.
- After the rice has simmered for about 30 minutes, mix the ingredients for the glaze in a small bowl and set aside. Heat a medium skillet over medium-high heat and spread the coconut oil evenly. Place the salmon onto the skillet and cook on each side for 1 to 2 minutes, or until almost fully cooked. Remove from pan and place on a separate dish; cover to keep warm.
- Pour a few ounces of water onto the pan to deglaze and add the veggies. Cover, and steam for 10 to 15 minutes, stirring often, until tender-crisp. (Add a bit more water if the pan gets dry.)
- Once the veggies are done, pour in about half of the glaze mixture and mix into the veggies. Stir over heat until the sauce thickens. Divide the veggies among serving plates or pour into a separate dish. Add the remaining glaze mixture to the pan and place the salmon back in pan to caramelize the glaze on first one side for about 1 minute, then the other.
- Finish plating the meal by adding the salmon, rice, and (if desired) kimchi to each plate.