My NYE goal for the last two years has been to cook more and expand my recipe list. Well there’s not much else to do in quarantine so I guess this is the year I actually get to it.
I’m also trying to make recipes that are on the healthier side and use things I don’t usually cook, like fish or beef.
This salmon rice bowl is seriously so easy and delicious. It doesn’t require a ton of preparation or cooking time. It’s really filling and full of flavor. Like I said, I’m far from a guru in the kitchen but this simple recipe is definitely one to save and re-make throughout the summertime.
1 tablespoon Cornstarch
1/4 cup Soy Sauce
1/2 teaspoon Ground Ginger
1/2 cup Brown Sugar
2 tablespoons Honey
1/4 teaspoon Garlic Powder
1 cup Sour Cream
Start with a clean bowl. Mix the cornstarch and a tablespoon of water and set the bowl aside.
In a saucepan, combine the soy sauce, ground ginger, brown sugar, honey and garlic powder. Heat until it simmers and then slowly stir in the cornstarch mixture to thicken it up. Mix it slowly and keep heat until it thickens to a glaze.
Let it cool to room temp and then pour it into a pan or gallon bag with the salmon filets. Overnight is good, but even if you make it in the morning and let it marinade for a few hours before dinner, it still tastes great.
Heat oven to 400 degrees and lay the filets (covered with the remainder of the marinade) in a nonstick baking dish. Cook for 20-25 minutes.
The creamy Sriracha sauce is simple- just combine a cup of sour cream with Sriracha. Honestly I don’t measure out the Sriracha- I just add as much as I want for spiciness.
I usually put the salmon on top of a bed of rice- you can cook white rice but I love the microwavable sticky rice that Costco sells ;). Drizzle the Sriracha sauce on the salmon, add a soft boiled egg and avocado. Top with sesame seeds to be extra fancy!
Let me know if you try this!