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

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.

Avocado Stuffed Salmon


Hey you! How can it be that we’ve been this out of touch?! Are you getting into the swing of your fall routine? This summer seemed to fly by in the blink of an eye. I hope you have been enjoying this crazy, hectic time!

All is so very well over here. We are feeling like we’ve got this “new start” thing down. Georgia is literally jumping with joy about kindergarten so far. She’s been an absolute champ with all of the newness and I couldn’t feel more proud of her. Jude’s doing his part time preschool thing and is loving his own special time with a wonderful teacher and friends…he’s such a little sponge and has an amazing, curious nature. And Rocco, well, chubby, happy and the most sweet spirited little human I’ve ever known. He brings so much joy to all of us.

Having been away from blogging these last few months has really proved to me that a part of my heart truly belongs to you guys. I’ve missed it so much..and the interaction with all of you. I’ve simply been waiting for “that perfect time” to start up again. Waiting for when things slow down and I’ve got more time to plan thoroughly, photograph to my best ability and write in peace and quiet. But guess what? I’ve realized that’s just not going to happen..and I’m totally okay with it as long as you are! Continue reading

One-Pot Salmon Pasta with Cream Sauce

SONY DSCFriends!  Hello!  How are we?  We’ve nearly made it through January, the most grey month of the year, in my opinion…so the rest is all downhill from here, right?  We just returned home from a vacation with my entire side of the family you guys….what a way to break up the month.  We had such a great time and enjoyed the warm weather of the Bahamas so incredibly much.  And now…back to good old reality.  But gosh I have to admit, a solid routine and well rested kids feels pretty dang good.

So to go with this grey month, how about a rich, gooey, comforting pasta dish that you can get on the table in 20 minutes?  Yes?  Yes.  Let’s do it!  Continue reading

Pan Roasted Salmon Mediterranean Bowls with Tahini Sauce

SONY DSCOh for all things yum.  If you’re looking for a warm, yet light, fresh weeknight meal idea look no further, friends.  These bowls right here are the whole shebang.

Let’s start with the tahini sauce.  If you have even the slightest relationship with hummus this stuff will knock your socks off.  I eat it on everything.  I mean everything.  From green salad dressing to veggie dip to burger topping to sweet potato fry dunking.  Tart and garlicky and creamy and oh my golly I just can’t get enough.   Continue reading

Sweet and Sticky Salmon + Coconut Rice Bowls

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Guys, you know I love a good Asian dish.  And you know that my husband is a bit meh about that whole deal-he’s an Italian food junkie.  But these salmon and rice bowls?  His fave.   Totally worthy of your meal rotation, promise!

The coconut rice is a total winner around our home.. .my kids adore it and it pairs wonderfully with basically any protein.  So I started these bowls with a base of that sweet, perfectly cooked rice.   Continue reading

Pan Seared Salmon with Quick Dill Yogurt Sauce

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Monday, you’re back.  Back to rushing home to get dinner on the table, no?  Man that can be such a lame feeling.  So let me give you a little hookup to make that process a bit easier this week: Pan Seared Salmon with Quick Dill Yogurt Sauce.

You can have this one on the table in less than 15-hows that for quick?  All the salmon needs about 8-10 minutes on the stove.  Total score. Continue reading