dinner in a bowl.

a light (yet filling) and delicious, Asian-inspired meal with sesame-crusted salmon, teriyaki broccoli, and brown rice in a bowl. organic ingredients prepared and cooked with simplicity. served up with pretty chopsticks. serves 3.

ingredients & prep

for the rice

- 1 cup brown rice - Lundberg Family Farms is organic and g-free

- 2 cups of water

- 1 tbsp of oil - olive or coconut work well

before any other step, bring the rice water and oil to a boil in a medium pot. cover with a tight lid and let the rice simmer on low for 40 minutes. 

for the salmon

- 3 fresh or frozen pink salmon filet with skin

- 1/4 cup sesame seeds (white or black)

thaw thoroughly and place in a glass baking dish or large bowl.

for the marinade

- 1/2 cup soy sauce or tamari

- 1/3 cup chicken or vegetable broth

- 1 tablespoon brown sugar

- 2 cloves fresh garlic

- 1 small knob of fresh ginger, powdered is fine too (about 1 teaspoon)

- a pinch of cayenne pepper

whisk all the ingredients together in a bowl and set aside.

for the broccoli

- small head of broccoli

- 1 tbsp of coconut oil

- 1 large carrot

- (optional: 1 handful of spinach or other leafy green)

cooking directions

1. using a sharp knife, cut broccoli tree into smaller trees removing the tough trunk. wash, peel and cut carrot into thin matchsticks and toss with broccoli.

2. while the rice is cooking, pour the marinade mixture over the salmon filets and allow to marinate at room temperature for 15 minutes. 

3. heat a medium skillet over medium heat and add coconut oil to saute the veggies. add them one at a time in increments of 5 minutes: first broccoli, then carrots, and finally spinach - that way everything cooks well. stir vegetables every now and reduce to low heat. turn off once broccoli is tender and cover with a lid.

 4. heat another medium skillet over medium heat and add coconut oil for the salmon. pour sesame seeds on a plate or in a bowl and dredge the flesh side of the marinated fish. press gently to make sure the seeds stick. place salmon in the heated skillet skin side up and cook for 3-4 minutes on each side.

5. when rice is finished cooking remove from heat and let it set for 10 minutes. fluff with a fork and then serve rice, veggies and fish in a bowl.

(optional: garnish with dried seaweed, more sesame seeds or lemon twist)

enjoy with chopsticks :)