I don’t think I’ll ever have enough 30 minute weekday recipes, especially healthy ones! Here’s another one from Cooking Light, that includes salmon, brown rice, snow peas, and quick pickled radishes for a bunch of flavor, crunch, color, and a little tanginess.
This is actually two recipes together: the salmon rice bowl and orange-sesame snow peas.
Ingredients:
Salmon and Rice Bowl
- 3 tablespoons lower-sodium soy sauce (or coconut aminos to make gluten free)
- 3 tablespoons rice vinegar, divided
- 2 tablespoons honey
- 4 (6-ounce) skin-on salmon fillets
- 1 cup very thinly sliced radishes
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 1 (8.5-ounce) pouch precooked brown basmati rice
- 1/2 cup (1-inch) pieces green onions
- 1 tablespoon toasted sesame seeds
Orange-Sesame Snow Peas
- 2 teaspoons dark sesame oil
- 12 ounces trimmed snow peas
- 1 teaspoon lower-sodium soy sauce (or coconut aminos to make gluten free)
- 1/2 teaspoon grated orange rind
While waiting for the salmon to marinate, combine the remaining 2 tablespoons vinegar, radishes, and sugar in a bowl. Let stand 20 minutes and drain.
Remove fish from marinade and discard marinade. Heat a saute pan over medium-high heat. Add 1 tablespoon olive oil swirling to coat. Add the fish to pan, flesh side down, and cook for 3 minutes on each side or until desired degree of doneness. Remove fish from pan.
While the salmon is cooking, add 2 teaspoons sesame oil to a separate saute pan over medium high heat, swirling to coat. Add the snow peas and cook for 3 minutes, or until crisp-tender. Remove from heat and stir in 1 teaspoon soy sauce and 1/2 teaspoon grated orange rind.
Prepare rice according to package directions. Combine the drained radish mixture and rice in a bowl.
Divide rice mixture among 4 shallow bowls and top evenly with fish. Drizzle reserved half of honey mixture evenly over fish. Sprinkle with green onions and sesame seeds. Evenly divide the snow pea mixture to the bowls and serve.
This is a quick way to incorporate brown rice into a weekday meal — normal brown rice takes ~45 minutes to prepare! These rice bowls have nice flavor, and I love the crunch of the snow peas and radishes mixed in!
While waiting for the salmon to marinate, combine the remaining 2 tablespoons vinegar, radishes, and sugar in a bowl. Let stand 20 minutes and drain.
- Salmon and Rice Bowl
- 3 tablespoons lower-sodium soy sauce (or coconut aminos to make gluten free)
- 3 tablespoons rice vinegar, divided
- 2 tablespoons honey
- 4 (6-ounce) skin-on salmon fillets
- 1 cup very thinly sliced radishes
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 1 (8.5-ounce) pouch precooked brown basmati rice
- 1/2 cup (1-inch) pieces green onions
- 1 tablespoon toasted sesame seeds
- Orange-Sesame Snow Peas
- 2 teaspoons dark sesame oil
- 12 ounces trimmed snow peas
- 1 teaspoon lower-sodium soy sauce (or coconut aminos to make gluten free)
- 1/2 teaspoon grated orange rind
- Combine 3 tablespoons soy sauce, 1 tablespoon vinegar, and 2 tablespoons honey in a bowl, stirring with a whisk.
- Add half of the honey mixture and fish in a large zip-top plastic bag. Seal and refrigerate 15 minutes. Reserve the other half of the mixture in the bowl.
- While waiting for the salmon to marinate, combine the remaining 2 tablespoons vinegar, radishes, and sugar in a bowl. Let stand 20 minutes and drain.
- Remove fish from marinade and discard marinade. Heat a saute pan over medium-high heat. Add 1 tablespoon olive oil swirling to coat. Add the fish to pan, flesh side down, and cook for 3 minutes on each side or until desired degree of doneness. Remove fish from pan.
- While the salmon is cooking, add 2 teaspoons sesame oil to a separate saute pan over medium high heat, swirling to coat. Add the snow peas and cook for 3 minutes, or until crisp-tender. Remove from heat and stir in 1 teaspoon soy sauce and 1/2 teaspoon grated orange rind.
- Prepare rice according to package directions. Combine the drained radish mixture and rice in a bowl.
- Divide rice mixture among 4 shallow bowls and top evenly with fish. Drizzle reserved half of honey mixture evenly over fish. Sprinkle with green onions and sesame seeds. Evenly divide the snow pea mixture to the bowls and serve.
This salmon looks so mouthwatering!
I meant to take a picture of what I made and send it to you. But my boyfriend and I ate it too fast! So yummy. Thanks!
Carlia, I’m so happy you liked it! 🙂
Thank you so much for your work.It’s very helping to me.give me some advice.I will wait for your reply