Salmon Rice Bowls

500 calories; $3.00 / serving

I made this for my dad once, and he told me I should open a restaurant. He’s always been a sucker for “fancy” unique dishes. I took the compliment, having no interest in opening a restaurant even to this day.

Getting paid to cook would really take the joy out of it for me. Cooking has become my love language, and I wouldn’t want a dime for it in return. Sure paychecks are nice, but have you ever watched a free hot meal made with love change someone’s whole day (or life?)

  • 3 cups white rice, cooked
  • 2 TBS minced, peeled fresh ginger (or 1 tsp dried)
  • 3 1/2 TBS sugar
  • 1 Thai red chili, chopped (optional)
  • 10 small garlic cloves (2 chopped)
  • 2 TBS lime juice
  • 2 TBS Asian fish sauce
  • 1 cucumber, seeded cut into thin strips
  • 2 TBS vegetable oil
  • Four 6-ounce salmon fillets
  • Salt/ pepper

Pound the ginger with the sugar, chili and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.

Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.
Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.

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