Asian Sockeye Salmon Bowls with Coconut Rice

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

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

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.

Fresh Lemonade Slushies


It’s about to get sticky-hot up in here, Midwest friends! So I had to pass this doozy along…you’re going to want to drink these to no end these next few days. And just because I love you so much, I am giving you full permission to add vodka to make a grown-up version. Take it or leave it, but if you do so feel inclined..cheers;)

These slushies have been all the rage in the Oprish house these last couple of weeks. We are addicted! A perfect blend of tart and sweet and refreshing to no end. I love that they are sweetened with agave and they really are such a cinch to whip up!
Thinking these would be a perfect addition to a 4th of July menu, too….they just scream summer!

Fresh Lemonade Slushies

Ingredients

8 Cups Ice

1 Cup Freshly Squeezed Lemon Juice

1 Cup Cold Water

1/3 Cup Agave Nectar

Directions

Place all ingredients into a blender and blend on high until they’ve reached a slushie consistency. Serve immediately.

Pan Seared Salmon + Citrus Salad


Howdy dudies! Nick and I recently arrived home from a little getaway to New Orleans and holy cow…food, culture, drinks, FOOD…some of the most incredible food I’ve ever eaten. I might still be full, 3 days later. And, while I typically tend to slightly poo-poo the whole cleanse thing, this may be the closest I’ve ever felt to hopping on the bandwagon.
If you follow along on Instagram, you may have seen my stories blow up with beingets, cocktails, fried green tomato po boys, knock-your-socks off sandwiches, the whole shebang. And while we enjoyed every little indulgence in our time away together…man does it feel good to be back with the kids and on our normal eating routine! Continue reading