Soundtrack: Atlanta Monster, Ep.6
I don’t want to read your ramblings, I just want to make the recipe: Seattle Salmon Bowls
Star Rating: Five reliable fuck yeahs ⭐⭐⭐⭐⭐
Fucking ‘bowls’. For some reason us consumers have fallen prey to this transparent and uninspired form of food marketing that suggests that if we put any old recipe into a bowl it is magically transformed into something new and exciting.
You know what most bowls are? Salads.
And for those from the sweeter end of the spectrum, you know what makes absolutely no fucking sense? Smoothie bowls.
Why would you make a smoothie – arguably one of the lowest maintenance foods around – into a finicky high maintenance affair by requiring someone to eat it with a spoon? It’s madness.
Having said all of that, my friend Debby-Lee sent me this recipe last year and it’s so delicious that I can overlook the ‘bowl’ element. And, in this case, the bowl makes sense because when you mix it all together it forms a balanced, texturally interesting, and downright tasty meal. It’s hard to make this in single servings, which always makes me happy because it means I can eat it two days running #singlelife.
A note on modifications: As I may have mentioned a few times, I will find any and all opportunities to wedge more veggies into a meal, and this is no exception. I roast a head of broccoli cut into florets at 420F for 20 minutes while I’m getting everything else together. Depending on what’s in the fridge, I’ll sauté mushrooms in sesame oil, wilt some spinach, grate some zucchini – whatever’s around. I also use Lotus Food’s Forbidden Rice in place of brown rice, because it is dark and nutty without being too chewy or overpowering and doesn’t take forever to cook like some whole rices.
A word of warning: Be careful how much wasabi you use in the dressing. I LOVE wasabi, but the first time I made this I followed the recipe to the letter and it blew my head off. I still ate the whole meal, but there was an element of physical challenge involved.
Also, depending on preference you should be conservative with the sesame oil. I only add a few drops to the dressing and it’s enough for me. I would find the amount listed in the recipe to be overpowering.
It’s not a show-stopper if you don’t have furikake, but I highly recommend you grab some because that shit is the bomb. It’s made of seaweed, dried fish, sesame seeds, and some other seasonings, and adds a slightly sweet, earthy element to the dish. You may recognize it as the stuff they shake onto your poke bowl that you’ve never really known what it was.
Timing is semi-important to this dish. First, I turn on the oven for the broccoli and let it heat up, and then put the rice on. You have a good 20 minutes where there isn’t much to do as the rice steams and the broccoli roasts, so I use this time to prepare any other vegetables I’m adding to the bowl.
I prefer to wait to cook the salmon until everything else is almost or completely ready. Overcooked salmon is a travesty, but I don’t want it super raw either and getting it just right means you’ll want to dump it directly on top of the other ingredients and start eating. You may be better at time management than me, but after many iterations of this recipe the only way I consistently get it how I want is by leaving the salmon until last.
Do not get discouraged by what may look like a long list of ingredients or by all of the above tips. This is a really easy recipe and much more impressive taste-wise than the effort you’ll put into it. It’s also very good for you, and like totally on trend, so you should definitely try it #bowls
I was explaining to colleagues last week how much the whole ‘bowls’ fad pisses me off. You’re just serving the same shit on a different kind of tableware – and in the case of smoothie bowls, a completely fucking nonsensical one. However, I do make a mean Asian salmon ‘bowl’ and seeing as my new recipe this week was a bust, I’ve decided I’ll also blog this old faithful. Of course my internet is mysteriously down, so blog to come eventually.