This was one of those let’s see what’s left in the fridge and pantry and throw it all together and hope it turns out kind of dinner. Which is funny, because normally those dinners happen a tad bit later in the week and not on a Monday, which is when we made this. But when your regular shopping ritual is Sunday afternoons and your CSA veggies don’t come till Tuesday afternoons, something has gotta give.
This week, I decided to forgo recipe planning in favor of grabbing the basics from the grocery store and letting fresh veggies dictate my kitchen whims Why? Because last week, I planned a little too early and had a beautiful head of lettuce rot in my fridge before I had a chance to get to it. Tragedy! So this week, I’m all about assessing veggie freshness and letting inspiration strike. We’ll see if this is actually productive or just plain crazy!
Luckily, my pantry held its own tonight because I’m kinda obsessed with the results of dinner: salmon marinated in teriyaki sauce and pineapple juice (from a random can of pineapple that I still can’t figure out why we bought…), brown rice, pineapple slices, and a spicy, vinegary, sesame seedy cucumber carrot slaw.
Hopefully the rest of the week goes just as well!
Teriyaki Salmon Rice Bowls
8 ounces salmon
1/4 cup teriyaki sauce (I use this)
3 tablespoons pineapple juice
4-6 rounds pineapple
1 cup brown rice, uncooked
1/2 cucumber, peeled and thinly sliced
2 carrots, chopped
2 tablespoons white vinegar
1 teaspoon sweet chili sauce
1 tablespoon sesame seeds
Place salmon in a deep baking dish.
In a small bowl, combine teriyaki sauce and pineapple juice and then drizzle evenly over the salmon.
Refrigerate at least 30 minutes, or until ready to bake.
Pre-heat oven to 350 degrees.
Cook rice according to package directions and set aside.
Place pineapple slices evenly over the salmon and then transfer to the oven and bake until flaky and light pink, about 25-30 minutes.
Meanwhile, combine the cucumbers and carrots in a large bowl. Add the vinegar, chili sauce, and sesame seeds and chill until ready to eat.
Once the salmon is done, remove it from the oven and then cut the pineapple slices into chunks.
Cut the salmon into two 4-ounce pieces and then assemble bowls with rice, salmon, pineapple, and cucumber slaw.
Time: 45 minutes