this yummy salmon and rice bowl was a spur of the moment concoction to recreate my beloved Pineapple Fried Rice i used to order from My Thai, which was damaged in a fire this past February. it was also made while a favorite show of mine was airing, so it’s super simple, takes very little time and effort, and everything cooks at the same time. i tweeted a picture of it and was asked for the recipe, so voilà!
salmon rice bowl
this medley serves 2 people, or one hungry me, and is incredibly sweet, nutty, which just a kick of spice.
ingredients
½ lb salmon
2T agave nectar or honey
2t Adobo spice mix (which is onion and garlic powder, with salt and pepper)
½t cayenne pepper
1t olive or sesame oil
salt and pepper
½ cup perfect rice (recipe follows)
2T golden raisins or any dried fruit
2T toasted, slivered almonds
2T chopped spring onions
method
1. preheat oven to 425-450°F
2. make perfect rice by placing a pot over a high flame and throwing in ½ cup uncooked rice with 1T olive oil. toast rice in the hot oil while continuously stirring so rice doesn’t burn. toast the rice until it turns from translucent to chalky white, then add in 1 cup of water. bring water to a boil, reduce heat to low, then cover and let rice cook for 18-20 minutes. this makes the best, fluffy rice and is foolproof! it’s the only way i make rice.
3. while rice is cooking, take out salmon and pat dry, then mix together the agave nectar, Adobo, cayenne, oil, and enough salt and pepper to taste in a bowl. rub the glaze onto the fish, place into a baking dish and cook in the oven for about 12 minutes or until the fish is flaky but still a bit pink in the center.
4. chop about 2 large spring onions and add to a bowl with the raisins and almonds. you can substitute the golden raisins with any sweet, dried fruit such as cranberries, apricots, or currants (which i wanted but it wasn’t available). i would keep with the almonds because of the mild taste and high crunch, which you need with the soft rice, fruit, and fish, but you can also sub in peanuts or cashews.
5. enjoy the next ten minutes of downtime or you can do what i did and toss some asparagus (or green beans or broccoli florets) in some olive oil and Adobo, then place in a roasting dish in the oven until the fish is done. see, veggies are easy.
6. rice should be ready, so remove from heat, fluff with a fork, and place lid back on top to steam.
7. take fish out of oven, get excited about how it smells, then gently flake it apart with two forks.
8. fold the fish, fruit, nuts, and onions into the rice, drizzle with a little extra virgin olive oil, grind in some fresh pepper, maybe add a little parmesan or pecorino cheese if you’re feeling frisky. i didn’t have any pecorino ( ._.), so i just had a glass of wine... enjoy!
