Zesty Salmon and Wild Rice Salad

Summer means drinks, salads, grilled food, dining under the stars… beaches, sun block and laughter.  It also means getting creative with bowl recipes.

This zesty salmon bowl with a hint of spice is a versatile summer one-bowl dish.  I love that it is easy to eat with a spoon out of a mason jar at work, and absolutely share-able at a picnic.

Tip: For the juiciest, flakiest salmon, I always bake salmon from frozen and a cold oven.  I’ll grab a baking dish, lay a sheet of parchment paper, smear some marmalade jam over the frozen salmon, pop the dish into a cold oven, set the temperature at 375 degrees and walk away for 25 mins for a slice and up to 45 mins for a whole slab.  Allowing the oven and salmon to preheat together prevents overcooking.  Shocking thawed salmon in a heated oven results in a dry rubbery slice of fish.

There’s almost zero clean up, since you used parchment paper. Hooray!

The Belly Good Life - Zesty Salmon and Wild Rice

Ingredients
:: Salmon. Above, then I flaked it with a fork.
:: Brown rice or quinoa.
:: Cucumbers, diced
:: Cilantro/Coriander, roughly chopped
:: Zest and juice of limes
:: Cayenne pepper
:: Salt.

:: To make dressing, combine lime juice, zest, a dash of cayenne pepper (if you like it spicy) and pinch of salt.

The Belly Good Life - Zesty Salmon and Wild Rice Salad
The Belly Good Life - Zesty Salmon and Wild Rice Salad
The Belly Good Life - Zesty Salmon and Wild Rice Salad

Directions
:: In a large bowl, combine rice and cucumbers.
:: Top with the flaked salmon.  Gently fold the salmon into the rice mixture.
:: Top with cilantro.  Add dressing. Give it another gentle toss and get ready to plate!

Variations:  Sometimes we switch things up a bit with tomatoes, bell peppers, string beans, onions…. anything you fancy, really. 

The Belly Good Life - Zesty Salmon and Wild Rice Salad
The Belly Good Life - Zesty Salmon and Wild Rice Salad


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Grilled Apple Sausage Salad with Apple Butter Dressing

This weekend, promise me you’ll try making this. :p  It’s so simple to make. All in one pan, and as the butter melts and the apples caramelize, it made my kitchen smell like apple pie heaven! Also, as they cook, the apples and sausage release juices into the butter, thus giving you an apple butter dressing! I always save the pan drippings and when the pan is cool enough not to overcook my salad, I’ll toss a handful of salad greens in to soak it all up before plating. Makes cleaning the pan easier too! :O

All you need is
::
a nonstick pan
:: a teaspoon of butter, or more if you want more dressing
:: an apple, halved
:: pre-cooked sausage, I used chicken apple sausage
:: salad greens

Directions
On low-medium heat, let butter melt.Add sausages and apples, cut side down.

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If your sausage is pre-cooked, all you have to do is wait for the apples to caramelize. They start to turn golden brown, the sides curl slightly and smell so good! Let pan drippings cool a little, then toss a handful of salad greens in to soak it up.

Plate and serve. I hope you enjoy this one! And remember to bite into that apple when its warm. So good!

Sorry about the apple-fever I am having this couple of weeks. And thank you to Valerie for being my apple-partner-in-crime. Both of us have apple-fever. :O  

If you are not an apple lover, try caramelizing a slice of pumpkin, plum or pear. Just as good. :p

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