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