Asian Sockeye Salmon Bowls with Coconut Rice

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I don’t know about you all, but I’m constantly feeling challenged to figure out new ways to use salmon. It’s such a great protein to keep in the meal rotation, but it can start to feel so mundane after a while.

And I think I found a winner here with these Asian bowls. You know me and my condiments..were tight. I often get made fun of because of my obsession with sauces, dips and drizzles. And if you’ve ever seen my children eat…well, apple👉🏼tree. But you know what? Go ahead and poke, this girl ain’t backing down. Condiments can completely change a meal. They can take an ordinary protein or veggie and transform it into something so special and over-the-top yummy. Case in point: these bowls.

Super ordinary roasted salmon, broccoli and coconut rice. But when you put them in a bowl and pile on the tangy, crunchy texture of the pickled veggies REALLY stinking good things happen. And then, if that’s not enough, you drizzle on a sweet, barely-spicy Asian sauce and you’ve got yourself one extraordinary meal. See, condiments are LIFE!

The flavor combinations of this dish work incredibly well together..rich, bright and fresh all in one. Jude had 4 helpings of these bowls for dinner. 4! And I wasn’t far behind him…we totally love these and hope you do too!

Asian Sockeye Salmon Bowls with Coconut Rice

Note: be sure to use Tamari instead of soy if you are looking to keep this meal gluten free

Ingredients

For the Quick-Pickled Veggies

1 Cup Shredded Carrots

1 English Cucumber, seeded and diced

3 Tablespoons Rice Vinegar

2 Tablespoons Honey

For the Sauce

1/4 Cup Tamari or Soy Sauce

1/4 Cup Honey

1/4 Cup Rice Vinegar

1 Garlic Clove, minced

1 Teaspoon Sriracha

For the Bowls

1 Pound Sockeye Salmon Filets

1 Head Broccoli, cut into florets

3 Tablespoons Olive Oil

Salt and Black Pepper

Coconut Rice, recipe here

Cilantro, for garnish

Directions

For the Quick Pickled Veggies

Place all ingredients in a medium bowl and stir to combine. Let sit at room temperature for 20-30 minutes while you complete the other steps. Can be made ahead and refrigerated for up to 3 days.

For the Sauce

Combine all ingredients in a small saucepan and bring to a heavy simmer. Let simmer for 3 minutes, or until sauce has thickened and is reduced by almost half.

For the Bowls

Preheat oven to 425. Place salmon on one side of a large baking sheet and broccoli florets on the other. Drizzle both the salmon and broccoli with olive oil and season liberally with salt and black pepper, toss to coat. Place in the oven and roast for 20-25 minutes or until salmon is golden and cooked through, stirring the broccoli one time in between cooking.

Place coconut rice in serving dishes or bowls, top with broccoli and salmon. Add a large spoonful of pickled veggies to the top and drizzle with the sauce. Garnish with cilantro. Serves 4

The Magic Green Sauce

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It’s 60 degrees and sunny here, you guys! I just want to dance and scream and hug everything in sight! Can you feel my squeeze of excitement?!

We’ve been firing up the grill for dinners over the last week and boy does it feel good. Less mess in the kitchen, more fresh food, and QUICK…the grill is just so quick! And just as the grill has come out of hibernation, so has this magic green sauce. I know I’ve told y’all about it before in some way, shape or form. But this stuff has been made at least 5 times over the last week…I double the recipe in hopes of it lasting us a while but it just gets smeared, smothered, poured and drizzled so much that I can’t keep up! I need to get that herb garden going:)

There are so many uses for this sauce…it’s legit magical. Nick and I’s VERY favorite condiment. Drizzle it on any grilled meat or fish and you’ll never need a chimichurri again. Serve it with fresh veggies and you can say goodbye to ranch. It’s pure bliss as a vinaigrette for any green salad. Or over roasted or baked sweet or russet potatoes. And my kids fave: drizzled over a caprese salad. Georgia will fight you to the death for the last bite;)

We basically put it on all the things…like ALL! Its bright and fresh and transforms any basic prepared meal into something special. If I could force you to make just one recipe of mine…this one would be up there on the list!

The Magic Green Sauce

Ingredients

1 1/2 Cups Fresh Parsley Leaves

3/4 Cup Fresh Basil Leaves

1/4 Cup Fresh Cilantro Leaves

1 Garlic Clove

1/4 Cup Cider Vinegar

2 Teaspoons Honey

2 Teaspoons Dijon Mustard

3/4 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1/2-3/4 Cup Extra Virgin Olive Oil

Directions

Place the parsley, basil, cilantro, garlic, vinegar, honey, Dijon, salt and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in the olive oil, starting with 1/2 a cup and adding more if needed until you’ve reached your desired consistency-i usually go with a little over half a cup-and process until smooth. Serve at room temperature or store in the refrigerator for up to 5 days.

Slow-Cooked Barbacoa Beef

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This is one of those staples we all need for busy nights, guys! Get it going in the slow cooker in the morning and by dinner time you’re left with tender, savory, perfectly seasoned shredded beef that is just waiting to be devoured! Honestly, it’s giving Chipotle a solid run for their money:)

Use it for salads, tacos, nachos, burritos, or our favorite: piled high on a tostada with queso fresco, pickled red onion, hot sauce and guacamole. So stinking yum!

Also sharing the super simple way we make pickled red onion over on my instagram stories today…so come follow along! You can find us @nourishedpeach

Slow Cooked Barbacoa Beef

Ingredients

2 Tablespoons Olive Oil

1 Beef Chuck Roast (approx 2.5-3 lbs)

1/2 Cup Vegetable Stock

2 Teaspoons Chili Powder

2 Teaspoons Smoked Paprika

2 Teaspoons Cumin

2 Teaspoons Kosher Salt

3/4 Teaspoon Black Pepper

1 Large White Onion, peeled and halved

3 Garlic Cloves, peeled and smashed

Directions

Preheat a large skillet or Dutch oven over medium high heat. Add the oil to coat the pan and add your beef. Cook for 2-3 minutes or until a nice golden brown crust forms. Flip the beef and cook for an additional 2-3 minutes.

Transfer beef roast to the bowl of a slow cooker and pour the vegetable stock over the top. Sprinkle the beef with chili powder, paprika, cumin, salt and pepper. Break the onion pieces apart and lay them on top of the roast along with the garlic. Cover and cook on low for approximately 8 hours or on high for about 5 hours, or until Beef is tender and easily shredded with a fork. Remove beef from the slow cooker and shred with two forks. Discard the garlic and onion and reserve the juices for pouring on the beef as needed for moisture.

Our Favorite Granola

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Hello friends, happy almost-spring! It’s raining and gloomy here in Minnesota…but I’ll take it, because it’s 39 degrees and the mounds of snow are slowly getting washed away. I’m beginning to see the light!

If you follow along on Instagram, you know that I shared some ideas on how we buy our yogurt and put yogurt parfaits together. And as I was talking about it, I realized I haven’t shared our go-to granola recipe as of the last few years with you. Shame on me!

This recipe is super adaptable…you can use whatever nuts or seeds your family prefers. You can also leave out the coconut or add in dried fruit like raisins or cranberries after it’s done baking if you’d like. The version I have below is our favorite…but I’ll be sure to add substitution options into the recipe so that you can create your own.

It’s also the PERFECT recipe for your kids to help with. It’s so easy and requires only measuring and mixing with your hands…my kiddos love to help with this! It keeps really well in an air tight container in the fridge for up to a couple weeks…and you can also freeze it too. I hope you enjoy it as much as we do!

Our Favorite Granola

Note: you can easily add dried fruit to this..just stir it into the mixture right when it comes out of the oven. Also, if you prefer a sweeter granola go for 4 tablespoons of syrup…if you prefer a more mildly sweet version go for 3. If you’d like to keep this recipe gluten free, just be sure that the oats you are using are gf.

Ingredients

3 Cups Rolled or Old Fashioned Oats

1 Cup Finely Chopped Walnuts-or any combo of Chopped Nuts or Seeds

1/2 Cup Unsweetened Coconut Chips-you can swap out for coconut flakes

3-4 Tablespoons Pure Maple Syrup, see note above

3 Tablespoons Coconut Oil, melted

1 Teaspoon Vanilla Extract

3/4 Teaspoon Ground Cinnamon

1/2 Teaspoon Finely Ground Sea Salt

Directions

Preheat oven to 300 and line a baking sheet with parchment paper. Place all ingredients in a large bowl and mix well with your hands. Spread in an even layer on your prepared baking sheet and bake for 10 minutes, stirring halfway in between cooking. Remove from oven, cool and store in an air tight container in the fridge.

Chocolate Chip Cherry Bites

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My kids are totally into making all kinds of snack bites like these lately. They’re such a yummy treat, are great for lunchbox packing, and best of all…the kids can literally make these from start to finish all by themselves….Just look at Jude’s work of art…I can’t handle how cute and homemade looking they are!

Chocolate Chip Cherry Bites

Ingredients

1 Cup Rolled Oat

1/2 Cup Flax Meal

1/2 Cup Peanut, Cashew or Almond Butter

1/3 Cup Pure Maple Syrup

1/4 Cup Chocolate Chips

1/4 Cup Dried Unsweetened Cherries

Pinch of Sea Salt

Directions

Place all ingredients in a medium sized bowl and stir until well combined. Form into tablespoon sized balls and store in the refrigerator.

Our Favorite Chicken Wings

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The big game is approaching. So while I actually have no idea who is playing or where the Super Bowl is taking place, I think I’ve got your back in the food department. And that’s worth something, right?

These wings are replayed around here again and again. I always keep a container of the dry rub to have on hand so getting these in the oven is such a cinch.

They are sweet, smokey and have the perfect crisp crust…Every one of us goes into devour mode when they hit the table. Throw them in a serving dish with bleu cheese dressing and fresh cut veggies and you can call one perfect meal!

Our Favorite Chicken Wings

Ingredients

1/3 Cup Coconut Sugar or Brown Sugar

1 Tablespoon Smoked Paprika

2 Teaspoons Garlic Powder

2 Teaspoons Onion Powder

2 Teaspoons Kosher Salt

1/2 Teaspoon Black Pepper

3-4 Pounds Chicken Wing Sections

3 Tablespoons Peanut Oil or other high heat cooking oil

Bleu Cheese Dressing, for serving-recipe here

Directions

Preheat oven to 450 and line two baking sheets with foil. Place a baking rack inside of each baking sheet and set aside.

In a small bowl combine the sugar, paprika, garlic and onion powders, salt and pepper. Place the chicken wings in a large bowl and drizzle with olive oil. Sprinkle on the spice rub and toss the wings well to ensure they are evenly coated.

Lay wings in a single layer on top of each baking rack. Place in the oven and cook for approximately 35 minutes, or until chicken is cooked through and skin is deep golden brown, nearly charred, flipping halfway in between cooking. Serve with bleu cheese dressing, if desired.

Honey Sriracha Chicken Bowls

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Well if there’s anything that can brighten up these gray days here in Minnesota, these bowls would be it!

They have the whole shebang..savory-sweet-spicy-tangy-creamy-crisp-crunchy yum!!! A definite repeat offender around here!

Honey Sriracha Chicken Bowls

Adapted from this recipe

Note: for less heat, use 1 Tablespoon Sriracha. For more, use 2. 1 Tablespoon was mild enough for my kiddos to eat…2 would be perfect for my husband and I. Also, you can grill the chicken using the exact same method..but the broiler works great in the winter months.

Ingredients

For the Slaw

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Teaspoons Apple Cider Vinegar

1/2 Teaspoon Kosher or Sea Salt

Pinch of Black Pepper

12 Cups Packaged Slaw Mix

For the Chicken

3 Tablespoons Rice Vinegar

1-2 Tablespoons Sriracha, see note

2 Tablespoons Honey

1 Teaspoon Dijon Mustard

2 Pounds Boneless Skinless Chicken Breasts

2 Tablespoons Olive Oil

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Salt

1/2 Teaspoon Smoked Paprika

Diced Avocado, for topping

Sunflower Seeds, for topping

Cilantro, for garnish

Directions

For the Slaw

Whisk sour cream, mayonnaise, apple cider vinegar, salt and pepper together in a large bowl. Add slaw mix and stir to coat well. Set aside or refrigerate for up to 4 hours.

For the Chicken

Preheat broiler. In a small bowl whisk together the rice vinegar, Sriracha, honey and Dijon. Set aside.

Cut the chicken into 1-2 inch pieces and place in a bowl. Add the olive oil, garlic powder, onion powder, salt and smoked paprika; toss well to coat. Thread the chicken on skewers and place the skewers on a broiler safe baking sheet. Brush both sides of the skewers with a generous coating of the Sriracha sauce. Place in the oven and broil for five minutes. Brush both sides with more sauce and flip the skewers over and broil for an additional five minutes or until chicken is golden brown and cooked through; basting with more sauce as needed. Remove the chicken from the skewers and place back in the pan, tossing the chicken in the cooking juices/sauce.

To assemble:

Divide slaw among bowls and top with chicken, avocado, sunflower seeds and cilantro. Serves 4-6