Salmon Rice Bowl with Mermaid Chips

Recipes like this should be thought of as a back pocket essential for getting a good family meal on the table. Healthy, quick cooking and customizable, this versatile dinner is destined to become a favourite family meal, if only because each person at the table has the ability to tweak their “bowl” in order to include the toppings they’re most fond of. If snap peas and radishes aren’t appealing to all, feel free to replace them with chunks of avocado, edamame, or sliced peppers. Just don’t skip the “mermaid chips” - they’re the edible equivalent of fairy dust and are sure to be the thing to lure your kids into trying the dish.

  • Servings: 4

  • Difficulty: Novice - Competent

  • Total Time Required:  30-40 minutes

(prep and cook time combined)


Ingredients

For the marinade:

  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon sriracha
  • 1 clove garlic, minced
  • Juice of 1 lime

For the rice bowl:

  • 1 ½ lbs. Canadian farmed Atlantic salmon
  • 1 cup jasmine rice
  • ½ cup chopped snap peas
  • ½ cup julienned carrots
  • ½ cup julienned radishes
  • 1 sheet nori, torn into small pieces
  • Optional: sliced scallions and sesame seeds

Recipe Author:

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Whisk together the soy sauce, brown sugar, sesame oil, sriracha, garlic and lime juice in a small bowl. Continue stirring until the sugar dissolves.
  • Place the salmon in a large ziptop bag and cover with half the marinade. Reserve the remainder of the marinade for later. Seal the bag and store the salmon in the refrigerator for 20 minutes.
  • Meanwhile, preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil and lightly coat with non-stick spray. Cook the rice according to the package directions.
  • Remove the marinated salmon from the refrigerator and place skin-side down on the prepared baking sheet. Bake for 10-12 minutes (depending on the thickness of the salmon), brushing some of the leftover marinade on the salmon every four or five minutes to help the top of the fish caramelize.
  • Remove cooked salmon from the oven and break it up into large bite-sized chunks.
  • In a large bowl combine the snap peas, carrots and radishes. Pour the remaining marinade over and mix well.  
  • Divide the rice evenly between four bowls. Do the same with the vegetable mixture and toss to combine. Top with pieces of the salmon and sprinkle with the torn nori. Before serving, scatter with green onions and sesame seeds, if using.

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