I have been really bad about making savory recipes.
Whenever I am in the kitchen my sweet teeth take over the wheel and drive the recipe. I can’t help it. Muffins, granola, and blondies are my favorite dishes to make in the kitchen, and they almost always overshadow any of my savory creations. However, within the past few weeks since school has been out I have been trying to create more “actual” meals rather than just desserts. (Although I still believe that dessert is a necessary part of a daily diet. It’s all about moderation!) It has been a HUGE challenge for me. Desserts are easy to photograph and extras can be placed in the fridge for snacking later on, but lunch and dinner recipes tend to go bad quickly. My mind also is more creative with sweet combinations, perhaps because I am more familiar with them.
In order to challenge myself, I set out on a mission to create a lunch/dinner recipe that is designed to feed one to two people. That way, when I make this dish I am able to eat the meal in its freshest state, without wasting leftovers. If you have a larger family or want to share with your friends, simply double, triple, or quadruple the recipe. It’s very forgiving and can be altered to satisfy your individual tastes as well.
The “sauce” for this recipe is very simple, so feel free to change out the flavors for some variety. Teriyaki sauce, tahini dressing, and even Sriracha are great alternatives to the soy sauce and rice wine vinegar. I personally love the simplicity of these two ingredients in this sauce because it highlights the natural flavor of the salmon. But you do you.
The method for cooking salmon in this recipe is THE BEST. Unless you have your great-great grandmother’s super secret, award winning salmon recipe, cook your fish this way. My mom uses this method every time she prepares the fish, and it turns out like butter. Usually, I don’t even add sauce to my salmon because when a filet is prepared well, the fish has enough flavor on its own. Let me know what you think of this method if you try it. I’m interested to see what you all think of it. It sure is a big hit in my family, and I hope that it will be in yours too.
- 1 tbsp olive oil
- 2 filets salmon (preferably center cut so the pieces are thicker: at least half an inch thick)
- 2 cups cooked forbidden rice (I just use the microwave packets)
- 1 avocado, sliced or cubed
- 2 cups frozen pea pods, cooked according to the package directions (again I used the microwave variety for the sake of simplicity.)
- 2 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar
- Preheat the oven to 400 F.
- Add the olive oil to a large skillet over high heat. When the pan is hot, place the filets skin side down and cook for 1 minute on high and the next 2 minutes on medium.
- After the 3 minutes, flip the salmon and transfer pan to the oven. (Be sure to use a hot pad so you don't burn yourself!)
- Bake the fish in the oven for 7-9 minutes. If you have thin filets, bake for less than 7. With the thicker filets that I buy, 8 minutes is usually perfect.
- In two bowls, evenly divide the rice, avocado, and pea pods. Top each bowl with one filet of salmon, and top each bowl with 1 tbsp of both soy sauce and rice wine vinegar.