Sesame Salmon Bowl
It’s been a whirlwind the last several months, moving from Colorado back to Chicago. While the idea of selling all my stuff and buying new sounded fun (I mean…it was), it was a shit ton of work that sometimes felt more work than fun. But I made it. And it’s all been worth it. One of the first ways I start to feel settled is by actually cooking something….doing the menu planning, shopping, and actually making the food. But I’m (kind of) learning how not to overwhelm myself so I went with a standby based on things I almost always have on had…..salmon, a veg, and rice. It’s kind of a no recipe – recipe. I saw this one on New York Times ages ago and have riffed on it since. The vegetables often change to whatever I have on hand and I just make basic jasmine rice in my rice cooker, and air fry the salmon. I’ll include the sauce in the recipe because that’s something I never modify. So let’s riff on it and listen to a playlist to move us on up. (I’d like to officially request that Primal Scream’s “Movin’ On Up” is played at my funeral)
Sesame Salmon Bowl
Serves 2
2 fillets of salmon
Salt, pepper, olive oil
1 cup jasmine rice
2-3 cups of whatever vegetable you have on hand…I often saute broccoli or bok choy but have done sliced cucumber, cooked up some peas or edamame…so many things work here
Toppings: furikake, chili crisp, fried onions…whatever you fancy
Sauce: 2 tablespoons soy sauce, 1.5 tablespoons rice wine vinegar, 1/4 teaspoon sesame oil, 1 tablespoon canola oil, 1 tablespoon minced ginger…all mixed together
- Start your rice in the rice cooker or on the stove and cook
- Set the air fryer to 400
- Season the salmon with the salt, pepper, and olive oil
- Air fry the salmon for 10 minutes
- Saute or prep your vegetable
- Serve up the rice and top with the salmon and vegetable
- Spoon the sauce over the top and top with your toppings of choice