SALMON AND VEGETABLE RICE BOWL
This original dish is inspired by my love for Japanese Donburi, simply put, "Rice Bowl". It's a simple but elegant dish that packs a load of flavor while being mostly a healthy dish. The combination of ingredients in this dish offer a great balance of sweet, sour, salty, and spicy. If you have the Cilantro it adds a great kick of flavor! I like to serve this with Garlic and Sesame green beans or sugar snap peas (pictured). Very satisfying, I hope you enjoy this as much as we do .
Provided by Michael Hall @MTGHALL
Categories Fish
Number Of Ingredients 15
Steps:
- In a small pot add rice and water and cook rice according to package instructions. Cook until done, remove from heat and set aside covered.
- While rice cooks, heat drizzle of olive oil in pan over medium high heat. Add coleslaw mix and carrots and season with salt and pepper. Cook 3-4 min. or until slightly softened. Add garlic and stir until fragrant and veggies begin to brown. Add Mirin and combine. Remove from heat and set aside in bowl.
- Wipe pan used to cook veggies and heat to medium high. Add a drizzle of olive oil. Pat salmon dry with kitchen paper and salt and pepper liberally. Add to pan skin side down and sear until skin becomes brown and crisp. Flip salmon and cook until sides become opaque and remove from heat. Move to a cutting board to rest.
- Using same pan to cook salmon, add Tonkatsu sauce, Thai Sweet Chili Sauce, Lemon Juice, and butter. Over low heat stir until combined.
- Fluff rice with fork and add lemon zest to rice. Divide rice among two bowls. Top each with veggie mixture. Slice salmon in two pieces and add on top of veggies. Drizzle with sauce all over and garnish with Cilantro and Lemon wedges.
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