Salmon Wasabi “Rice” Bowl

There is this meal, this dish, that Hubs and I have craved since we started this journey but haven’t yet indulged. This dish is so delicious that my mouth taste it just thinking about it. It is sweet and crunchy and savory and spicy and ultimately filling. It is the Pacific Catch Salmon Wasabi Rice Bowl. And until I discovered cauliflower rice a few weeks ago (and have since been obsessed) did I even consider it an option. 

Ingredients

The Salmon & Marinade

  • Salmon (skin off…though it would be good with skin too)
  • Soy Sauce
  • Brown Sugar
  • Fish Sauce
  • Salt/Pepper
  • Sesame Seeds

The Rest of It

  • One Head of Cauliflower (though I maybe would do more if more than 2 people)
  • Sesame Oil (two parts)
  • Grapeseed Oil
  • Salt/Pepper
  • Pea shoots (I got mine at Trader Joes)
  • Seaweed Salad (I actually couldn’t find it after two stores so used a kale and seaweed salad that I found at our health food store)
  • Avocado
  • Persian Cucumbers
  • sliced ginger

The Dressing

  • 4 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • salt/pepper
  • 1 tablespoon grated ginger
  • 1 teaspoon wasabi

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It all comes together pretty quickly once you have finished with the cauliflower rice which you could do ahead of time to save “dinner” prep time. 

Marinate the salmon in soy sauce (a few splashes), about a tablespoon of brown sugar, a few splashes of fish sauce and salt/pepper to taste. Let it sit while you prepare you cauliflower rice (or for about 15 minutes). 

Preheat the oven to 350.

To make cauliflower rice, cut the leaves off of the head of cauliflower and cut the entirety of the cauliflower into two inch pieces. In a cuisinart, pulse (in a few batches so that the already chopped pieces don’t get too small) the cauliflower until it is the size of “rice”. I actually don’t go that small. I leave a few 1/2 inch chunks. In a saucepan, heat on medium a teaspoon of sesame oil and a tablespoon of grapeseed oil. Once glistening, put in the grated cauliflower, add a bit of salt and pepper to taste, and cook, stirring frequently, until it is warmed through. Put it aside in a bowl.

Put a bit more sesame oil and grapeseed oil in the pan and, again, heat until glistening. On the top of the salmon, shake on a layer of sesame seeds. Put that side down on the hot pan and cook for two minutes. While that side is cooking, sprinkle the other side with sesame seeds. Flip the fish after two minutes and cook two minutes more on the other side. Have ready a 1/4 pan lined with tin foil. After the second side is cooked, transfer the fish to the pan, drizzle on the remaining marinade and put in the oven for 5ish minutes (depends on your oven). The fish is done when it is slightly firm to the touch.

Meanwhile, plate the rest of the ingredients: Put the “rice” in a deep bowl. On top of that put a small bunch of the pea sprouts in one area, a scoop of the kale/seaweed salad in another area, the cucumbers sliced into thin strips in another area and the avocado in slices in the last area. Then whisk together the ingredients for the dressing. Adjust as needed for taste (a bit of bite is good as it soaks into the cauliflower rice and other ingredients). 

When the salmon is finished, place it on top of the other ingredients and then dress the bowl with the wasabi dressing and a few slices of ginger. And that is it! We devoured it. The salmon was tangy, the greens balanced well with the sweet and salty of the fish and the “rice” really worked! I honestly wouldn’t have known the difference.

 

Grilled Mahi Mahi with Pineapple Salsa and Broccolini

Last night’s dinner was a super success. I had hubs pick out the fish for us when we were at the farmer’s market yesterday (quickly becoming my favorite Sunday morning activity with the kids — helps P try new foods, too!) as I really want to get him involved in the food we eat. The best way to do this (in my experience) is to have him grill the food…and to have him pick it out himself.

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Yesterday he chose a GORGEOUS mahi mahi (after helping P make friends with the little guy to our left…this lil’ dude was about three inches long).

I wasn’t sure what I could do with the mahi mahi as I sometimes have a major fear of “new to me” ingredients. But if he was comfortable grilling it, I was sure I could figure out a side, marinade and/or sauce. Apparently, I mastered two of the three (in hubs’ opinion).

Once we were home and were unpacking the days glory, I noticed that the pineapple that I had purchased two weeks ago (before “the sick”) was on last legs. It had to be used. And from there I got creative!

The fish marinade:

  • 3 tablespoons soy sauce (we used low sodium)
  • 3 limes (zest and juice)
  • 2 tablespoons of grated ginger
  • 3 tablespoons of cilantro, finely chopped
  • salt/pepper
  • 3 tablespoons grapeseed oil (for the high temps)

The pineapple topping/salsa:

  • At least a cup of freshly cubed pineapple (reserve the juices when cutting)
  • 1/2 of finely chopped vidalia onion
  • 1 tablespoon of cilantro, finely chopped
  • 1 teaspoon of super finely chopped jalapeno
  • 12 mint leaves chiffonaded and then finely chopped
  • Squeeze of lime juice

I forgot to take a picture of the final plate…because we dove into it so quickly that I didn’t even have time to consider it. It looked and smelled THAT good.

Before doing anything else, whisk all of the ingredients for the marinade together and then place the fish flesh side down (skin up) into the marinade in a dish (I used a pirex pan).

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Then, go outside and clean the grates on your grill VERY well and coat them in grapeseed oil…while the grill is still cold.  Come back inside and prepare the salsa.

Chop all of the ingredients, mix in a glass bowl, taste and add more heat from the jalapeno if it seems light on heat or add some more lime juice if it needs more acid and let them sit. Make sure you have put back all of the pineapple juices lost when cutting it up. Because hubs likes his food extra hot, I chopped up a bit more jalapeno for him to add after I had plated dinner.

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Once the fish has sat in the marinade for at least 30 minutes, it is ready to grill. Hubs took over at this point but we followed this tutorial. Basically, hot grill skin side down first for 8 minutes or until the bottom side is turning white (1/4 of the way up), flip and cook until the other side is almost completely opaque (about another 8 minutes). Hubs made sure to pour the marinade over the fish throughout the cooking.

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While he was outside cooking the fish, I steamed the broccolini in my wok with the bamboo steamer. I salted the water prior to turning on the heat and squeezed a bit of lemon on it at the very end of cooking.

Once the fish was finished cooking, we served it immediately. And it was freaking DELICIOUS! The perfect mix of hot and sweet and tangy. It tasted fresh and light…but amazingly filling, too. The perfect meal.

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Ginger lime chicken with leeks and broccolini

M was out with some buddies for dinner the other night and the girls were out with some friends so I was home cooking for myself. I didn’t feel like doing TOO much but felt like I wanted a little zing with a lot of veg. 

Chicken:

  • 4 boneless skinless chicken breast tenders
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon of honey
  • the juice of 1 large lime
  • about a tablespoon of freshly grated ginger
  • salt and pepper
  • a dash of olive oil (you can add a bit of sesame oil, too, if you’d like)
  • 1 leek
  • 1/2 of a yellow onion, chopped

In a glass bowl I put the soy sauce, honey, lime juice, salt and pepper, and olive oil. I pulled my knob of ginger out of the freezer where I keep it in a zip lock and grate a knob over the marinade. I whisk it for a second, separate and reserve two tablespoons of the mixture and then let it sit while I prepare the leek. I chopped off the green ends and the bottom portion of the leek, left only with the whites, and cut them into thin, long strips. I then placed those strips and the tenders in the marinade while I prepared the broccolini.

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I rinsed the broccolini and then put it in a bamboo steamer to steam on low heat until bright green.

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When the broccolini was finished, I turned off the heat and let them sit, uncovered, on the stovetop while I cooked the chicken. It goes pretty quickly so do this maybe 10 minutes before you want to eat. This is best served quickly and warm because of the saucey, caramelized bits.

In a heavy bottomed saute pan over med-high heat, warm a teaspoon of olive oil. Once glistening, add the onions and cook for a minute until they are starting to become translucent. Push them to the side of the pan and, using tongs, add the chicken and leeks to the pan.  

Once the chicken is browning slightly, flip the chicken and pour on the reserved marinade. Make sure to mix the onions and leeks into the marinade as well. Using a insta-read thermometer, pull them off the heat at 160ish as they will continue to cook once you take them off the heat. Mix the pieces together on the bottom of the pan as the marinade will have caramelized and is DEVIIIINE.

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Squeeze a lemon over the broccolini and add a few thinly sliced pats of butter (more like a shave). I also shook a tiny bit of parm over the veg. Then put two tenders on a place with the leeks and onions on top. Et voila! The chicken was SPECTACULAR. Succulent, savory, a bit of zing from the ginger and a little smidge of sweet, too. The broccolini was hearty and yummy. Quite a good meal for a lady on her own 🙂

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