Salubrious Salmon Bowls

Photo taken by author

Recently it was my birthday and I decided to make one of my favorite meals for a celebratory lunch with my family. This recipe is fun to make and eat because of all the toppings you can load on top of the base of pan-seared, buttery salmon and basmati rice. What I like to do before making easily-customizable meals for my family is go into the fridge and pantry and write a list of what ingredients might be nice with the meal and make columns for each person eating. This enables each person to check off what ingredients they would like next to their names. I like this method of making meals because it encourages my younger brothers to eat something is they know that it was made specially for them, I make sure that everyone likes the ingredients in their meals, and it enables me to decorate the bowl (my favorite part) as opposed to having a sloppy buffet that could result in leftovers. So, without further ado, here is the recipe for these bowls (these are the ingredients I was working with, feel free to purchase more add-ons. I would suggest edamame, seaweed, leafy greens, green onions, ginger, and/or wasabi): 

Ingredients:

(Serves 6)

- 2 lbs of salmon

- 1 tbsp of butter (or enough to thoroughly coat pan)

- 2.5 cups of basmati rice

- 3 mangoes

- 1 pineapple

- 2 avocados

- 1 package spinach

- handful chia seeds

- handful of flax seeds

Instructions:

1. Cook the rice according to the package instructions (mine took about fifteen minutes).

2. Cut the pineapple by first cutting off the bottom so you have a flat base, then cutting off the top. Then, using one hand to steady the top of the pineapple with the bottom of the fruit on the cutting board, slice the exterior off (don't cut off to much good stuff, but just enough so you don't see any brown spots on the yellow interior anymore). Throw the skin in the trash.

3. Since pineapples have a small core, hold one side of the pineapple as you cut the other side off of the core. The knife should touch the circumference of the circular core. Rotate the pineapple until you're only left with the core and you have a few long pieces of yellow fruit. Cut these into small, bite-sized cubes. Place in large bowl.

4. Prepare the mangos by separating the sides of fruit from the large pit in the center. Throw away the pit and score the fruit inside the skin by slicing 1-inch strips vertically, and then the same horizontally until you have cubes that are still attached to the skin (don't cut all the way down!).

5. Flipping the mango inside out, cut the mango pieces out of the skin and onto the plate. Repeat with the rest of the mangos (refer to this article for additional assistance). Place inside pineapple bowl.

6. Lay the salmon skin-side down on a cutting board and select a sharp, serrated knife. Cut the meat in 2-inch thick pieces cross-wise, and then go back and cut them the same width length-wise until you have little cubes/strips.

Note: The salmon skin is very hard to slice through if you don't have the right knife. I would suggest cutting as much as you can and then peeling the meat off of the skin by hand if that is the case.

7. Heat the biggest pan you have on the stove on medium-high heat and place butter on surface, using a knife to smear butter around the bottom until coated.

8. Scrape salmon from cutting board into pan (it's OK if not every piece touches the bottom and they are overlapping). Season with salt and pepper. Flip the pieces over when the fish begins to turn light pink and then cook for about five more minutes on the other side.

9. Transfer salmon to a plate.

10. Take spinach out of packet and pile onto the same pan, using the fish oil and remaining butter in the pan to ensure the spinach doesn't stick (pile A LOT more on than you think! Spinach shrinks). Season with salt and pepper.

11. Once the spinach has completely shrunk, scoop onto a plate.

12. You're ready for assembly! Line up your serving bowls side-by-side and grab a spoon. Distribute the all of the rice evenly between bowls, packing the grains down by pressing slightly with the back of the spoon.

13. Spoon salmon equally on the left side of each bowl.

14. Cut the avocado in half length-wise and twist so that the two halves separate. Scoop the pit out of one of the halves. Thinly slice each side of the avocado length-wise and scoop out with spoon, distributing evenly between all of the bowls on the right side of each bowl. Repeat with second avocado.

15. Spoon pineapple-mango mixture on top of the avocado on the right side of the bowl, again, distributing evenly amongst each bowl.

16. Collect a lump of spinach from the pan and place on top of each bowl in the center.

17. Finally, sprinkle chia seeds and flax seeds on each meal.

Note: Make sure that no ingredients stuck to the sides of the bowl which could take away from the wow-factor of your presentation!

And there you have it! A beautiful, healthy bowl you can take to each of your family members that they're sure to enjoy and that will undoubtedly lif their spirits. Hope you enjoy!