Yep. Ten inches of snow, according to my trusty snow gauge. The minute the first snowflake falls, the dog and I head for the family room and the fireplace and we don’t leave until it is over.
It snowed almost all the live-long day, and I only ventured out when it was over to take this picture of the steps to my back yard garden gate (see it in the amidst the snow?) because it looked like Narnia and I had to memorialize that. FOR NARNIA!
Then I ran back inside to assume my position on the sofa under a blanket by the fireplace. But sooner or later, one has to eat dinner, and when you really, really don’t want to come out from under your blanket or leave the room with the fireplace, dinner is a lot easier when you eat it out of a bowl. Trust me. I have put much research into this.
So here’s this one goes: you get a nice boneless salmon filet, which is what we were buying while everyone else was getting milk and batteries, because everyone has their own opinions about what they don’t want to be caught without during a blizzard. Roast the salmon with a little olive oil and salt and pepper until it is just cooked through, and then use two forks to pull it apart into flakes. Meantime, shake up a quick mixture of lime juice, mustard and a few other things into a sassy little dressing. Cook up some rice – white or brown rice, your choice.
Once all that is done, all that’s left to do is assemble your scrumptious salmon bowls. Start with a layer of the rice – I like to toss my rice with a little mirin, which is rice wine and which you can usually find in the supermarket near the soy sauce and other Asian ingredients. You can skip this step if you want, but I love the taste it gives the rice. You can also substitute sherry for mirin if you want to.
Now just layer on the flaked salmon, some avocado and scallions, and drizzle the whole thing with the dressing. Scatter some sesame seeds on top and your bowl is ready to rock.
I highly recommend it for sofa and under the blanket eating. Good and good for you!
- ¼ cup rice vinegar or white wine vinegar
- Juice and zest from one lime
- ⅓ cup canola oil
- 1 tablespoon soy sauce
- 1 teaspoon mustard
- 1 teaspoon honey
- One ½ pound boneless salmon filet
- 2 tablespoons olive oil
- Salt and pepper
- 2 cups cooked rice (white or brown, your choice!)
- ¼ cup mirin (rice wine)
- 1 avocado, peeled, pitted and cut into chunks
- 1 scallion, sliced
- 1 tablespoon sesame seeds
- Put all dressing ingredients into a jar, close the lid tightly and shake shake shake until well mixed.
- Preheat oven to 425. Line a rimmed baking dish with parchment or foil. Place salmon filet on the baking dish, brush on olive oil, sprinkle with salt and pepper and roast for 15 minutes.
- When the salmon is done, pull it into flakes, using two forks to gently pull it apart.
- Toss the rice with the mirin, and them you are ready to assemble the bowls!
- Divide rice among two bowls. Top each with half the salmon, half the avocado and half the scallions.
- Give the dressing one more shake and then drizzle it over the top of the bowls. Scatter sesame seeds on top and serve!