Go-To Salmon, Sushi Rice, and Stir Fry
Recipe
Yield: 5ish Servings
Salmon
Here’s my go-to salmon marinade (it’s also great for chicken or flank steak). In a pinch, I also like Bachan’s Japanese Barbecue Sauce.
½ cup soy sauce
2 tablespoons maple syrup
1/4 cup rice vinegar
2-3 tablespoons sesame oil
2ish lbs salmon
Instructions
My kids love the pieces that have really absorbed the marinade, so I cut my salmon into small (2 inch x 2 inch-ish pieces) and marinate them for anywhere from 30 minutes to four hours depending on my day. So mix the marinade right in a measuring cup, put the salmon in a container or ziploc, pour over the marinade and refrigerate until dinner. When ready to cook, lay the fish pieces on a sheet pan lined with foil and parchment and roast them at 425 for 10-12 minutes.
Rice
1-2 cups short grain sushi rice
Rice vinegar
Sugar
Salt
Instructions
Meanwhile, make the rice–either short grain brown rice or sushi rice (cook the rice according to package directions or in a rice cooker, and then once it’s cooked, add 2 tablespoons rice vinegar, 2 tsps sugar and 1⁄2 tsp salt for every 1 cup UNCOOKED rice).
Veggie Stir Fry
You could absolutely serve this with quick steamed broccoli or any green veggie.
2 Tablespoons neutral oil or olive oil
4 cloves of garlic, minced or grated
1-inch piece ginger, minced or grated
2 Carrots, sliced thinly on the diagonal, into 1⁄8 inch pieces
1 Celery stalk, sliced thinly on the diagonal
1 Head Broccoli, cut into 1-inch pieces
2-3 Heads Bok Choi cut crosswise into 1 inch pieces or 1 box baby spinach
3 Tablespoons Soy Sauce
1 Tablespoon Toasted Sesame Oil
Instructions
Heat a very large skillet over high heat. Add the oil, and when oil is hot and easily slides across the pan, add the garlic and ginger. Let sizzle for 30 seconds or so until fragrant. Add the carrots and a tablespoon or two of water and cook for a minute or two. Add the celery and cook until the vegetables are starting to brown at the edges, but still have bite. Add the broccoli and then the bok choi or spinach and stir until the broccoli is bright green and the greens are wilted, add a tablespoon of water if the broccoli isn’t cooking through. When all the vegetables look just cooked, but still vibrant, turn off the heat and add the soy sauce and sesame oil, tossing to coat
