I can officially say that I have been on an Asian-inspired kick for the last few weeks. This recipe was created on a rainy night, when I had a bit of an upset stomach, and needed a belly-warming dinner. I don’t normally eat rice, but this was a special occasion. There are times to substitute low-carb alternatives (such as ground cauliflower for rice, radishes for red potatoes, or cashews for cream/flour). But sometimes you just need the real thing.
All things considered, this rice bowl ended up being a nutrient-packed delicacy. The salmon lent essential Omegas, edamame added extra protein, and coriander supplemented daily magnesium intake.
1 6oz organic, wild salmon filet (skin on)
1 cup sushi rice
1.5 cups chicken broth
1/4 cup chopped water chestnuts
1/4 cup sliced bamboo
1/4 cup baby corn, chopped
1/2 cup cooked, shelled edameme
1 green onion, chopped
1 Tbs ginger, minced
2 cloves garlic, minced
2 Tbs organic terikayi sauce
2 Tbs olive oil
2 tsp each ground ginger, thyme, ground coriander, lime zest, salt
1 tsp crushed red pepper flakes
Salt and ground black pepper to taste
Mix ginger, thyme, coriander, lime zest, and salt. Rub spice mixture on salmon filet and refrigerate for 30 minutes.
Rinse sushi rice with cold water until liquid runs clear. Bring chicken broth to a boil. Stir in rice; reduce heat to low. Simmer, covered for 20 minutes. Remove from heat and fluff with a fork. (If there is extra rice, do as I did and feed it to the dog. She’ll love you for it!)
Heat 1 Tbs olive oil in a large pan over medium-high heat. Add water chestnuts, bamboo, corn, edamame, and ginger. Season with salt and pepper to taste. Cook, stirring frequently, 8 minutes. Add garlic and cook an additional 2 minutes. Add 2 Tbs teriyaki sauce and red pepper flakes. Stir and reduce to simmer.
Heat 1 Tbs olive oil over medium-high heat. Cook salmon, skin-side down, for 3 minutes. Flip. Cook an additional 2-3 minutes with skin-side up. Remove skin with spatula and dispose.
To serve, place rice in a bowl and top with teriyaki vegetables. Place salmon on top. Sprinkle with chopped green onion. Eat warm.