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.

Our Favorite Chicken Wings

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

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

Walnut Crusted Chicken Autumn Salad

Truth: I have no idea where this salad came from. I was in kitchen madness mode…one thing led to another with no plans in sight and this salad is what we ended up with. And I must note, it was a wonderful WONDERFUL ending.

The chicken has just the perfect crunch and flavor…and paired with roasted beets, sweet pears, tangy goat cheese and a mustard-balsamic vinaigrette…I’m basically just salivating at the mere thought of it!

It’s a lovely switch up to boring old chicken salads and I think our future will see much much more of this crusted chicken..so num!

Walnut Crusted Chicken Autumn Salad

Ingredients

For the Vinaigrette

1/2 Cup Extra Virgin Olive Oil

3 Tablespoons Balsamic Vinegar

3 Teaspoons Pure Maple Syrup

3 Teaspoons Dijon Mustard

3/4 Teaspoon Kosher Salt

1/8 Teaspoon Pepper

For the Salad

1/4 Cup + 1 Tablespoon Olive Oil, divided

1 Pound Beets

1 Cup Walnuts

2 Tablespoons Corn Starch

1 Egg + 2 Tablespoons Water

1 Pound Chicken Breast Tenderloins, seasoned liberally with salt and pepper

2 Tablespoons Butter

7 Ounces Arugula

1 Ripe Pear, diced

1 Avocado, diced

1 Cup Cooked Quinoa, optional

1/2 Cup Crumbled Goat Cheese

Directions

For the Vinaigrette

Place all ingredients in a glass jar, cover with a lid and shake well to combine. Alternatively, whisk together in a small bowl. Set aside or refrigerate for up to 4 days, bringing it back to room temp before serving.

For the Salad

Preheat oven to 400. Season beets with salt and pepper and drizzle with 1 Tablespoon olive oil; toss to coat. Wrap each beet tightly in foil and bake for 50 minutes to 1 hour, or until beets are tender. Remove from foil, let cool slightly and rub the peel off with your fingers (wrapping them in foil will help the peel slide right off). Dice peeled beets and set aside.

Add the walnuts and corn starch to the bowl of a food processor and pulse about 10-15 times or until walnuts are chopped fine. Place the mixture on a large plate.

Mix the egg and water together in a large bowl.

Heat 1/4 cup olive oil and butter in a large pan over medium high heat. Add the seasoned chicken to the egg mixtures and toss to coat well. One by one, dredge the egg-coated chicken in the walnut mixture and place in the prepared pan. Cook chicken for 2-3 minutes, or until crust in nicely browned, flip and then repeat on the other side. Remove from pan once cooked through.

Add the arugula, beets, pears, avocado, quinoa and goat cheese to a large bowl. Drizzle on half of the vinaigrette and gently toss to coat, seasoning to taste with salt and pepper. Divide salad among serving plates and top with a piece of crusted chicken. Drizzle remaining vinaigrette on top, as desired. Serves 4

Warm Grilled Salmon and Orzo Salad

Well friends, it’s back-to-school day over here! One down, one to go next week and as wonderful and adventurous as our summer was together I think we are all ready for some structure and space…getting back into the swing of schedules is feeling so good already!

Our summer break dinners seemed to be so loosey goosey this year. Most nights, dinner ended up being a game time decision based on how late our day ran. Even if I meal planned for one thing, chances are we’d end up squeezing in one more afternoon activity which made me change the plan for lack of time. So needless to say, this mama is so excited to be back on a schedule of meal plans!

This Grilled Salmon and Orzo Salad is just one of those dishes that will fit so nicely into our weekday dinner plans. It’s super fast and can easily be prepared in under 30 minutes…and if you make the vinaigrette ahead of time you’re looking at 20 minutes or less…can’t complain about that!

It’s the perfect summer to fall transitional dish because it uses all of the wonderful tomatoes available right now, yet it’s got a small bit of a comfort factor while still being light. And it tastes super yum too…an awesome way to switch up how you serve salmon!

To all of you parents sending those kiddos off to school as of recent, I wish you a smooth transition and a wonderful, fun-filled year for both you and the kids. And for you teachers…you are EVERYTHING. Thank you for being such a bright light in our kiddos lives…you are shaping the future, truly!

Xo

Warm Grilled Salmon and Orzo Salad

Adapted from this recipe

Ingredients

For the Vinaigrette

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Red Wine Vinegar

1 Garlic Clove, grated or pressed

2 Teaspoons Dijon Mustard

1 Teaspoon Maple Syrup

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

For the Salmon/Salad

1 1/2 Cups Orzo

4 (4-6oz) Skinless Salmon Filets, seasoned liberally with salt and pepper

2 Tablespoons Olive Oil

4 Cups Baby Spinach

2 Cups Cherry Tomatoes, halved

1/2 Cup Crumbled Feta Cheese

1/4 Cup Toasted Pine Nuts, optional

2 Tablespoons Chopped Basil

Directions

For the Vinaigrette

Place all ingredients in a small jar, cover with a lid and shake until well combined. Can be made ahead and stored in the refrigerator for up to 3 days.

For the Salmon/Salad

Cook Orzo according to package directions. Drain and place in a large bowl.

Preheat grill over medium high heat. Drizzle olive oil over salmon and gently rub to ensure the are well coated, adding more oil as necessary. Place Salmon on the grill and cook for 4-5 minutes or until nicely browned on top. Flip and finish cooking until the fish is opaque and cooked thru, about 3 more minutes. Remove salmon to a plate and set aside.

Add the spinach, tomatoes, feta and pine nuts to the Orzo. Drizzle on the vinaigrette and toss gently to coat. Flake the salmon with a fork, divide Orzo Salad among dishes and top with salmon and basil. Serves 4.

Banh Mi Bowls


It is with a giant amount of salivating that I present to you my most favorite recipe these days..the Banh Mi Bowl. I’m getting all giddy already, guys! Too good. Just too stinking good.

If you’ve been hanging out around here for any length of time you’ve probably figured out that I go batty for Asian food in any form…but the Banh Mi Sandwich trumps them all for this gal. Remember this one?  Continue reading