Spices in My DNA
Tuesday, June 9, 2020
Garlic Sesame Salmon Buddha Bowls
Spices in My DNA
For the salmon
salmon fillets (nearly ten ounces)
freshly grated ginger
rice vino vinegar
For the bowls
rice (I used brownish rice)
caput bok choy, thinly sliced
sesame rock oil + extra for serving
sesame seeds + extra for garnish
pinch of common salt
thinly sliced cucumbers
scallions, thinly sliced
soy sauce for serving
sriracha for serving
Make the rice. Bring two cups water to a boil. Once boiling, add your rice, bring down to medium-low, in addition to embrace. Cook according to package directions.
Preheat your oven's broiler to high. In a modest bowl, mix together the garlic, ginger, soy sauce, sesame rock oil, sriracha, as well as rice vino vinegar.
Line a baking canvass amongst foil in addition to place the salmon on the canvass. Pour one-half of the sauce over the salmon together with coat it evenly amongst a spoon or pastry brush. Broil for three minutes, take away from oven, baste with the remaining sauce, in addition to broil for another iii minutes or until cooked through.
While salmon is cooking, fix the bok choy. Heat a medium skillet to medium-high heat. Add the sesame petroleum too garlic and sauté for thirty seconds or until fragrant.
Add the bok choy too sauté for one-two minutes or until wilted. Add the sesame seeds in addition to a pinch of common salt. Stir to combine.
To gather the bowls, pinnacle the rice alongside the sautéed bok choy, a salmon fillet, sliced avocado, sliced cucumbers, a drizzle of sesame rock oil, a drizzle of soy sauce, a drizzle of sriracha, scallions, too sesame seeds.