This style dinner is the one dish that all of us in the house love equally, and if you make it, you’ll see why!
It is what I made for dinner last night because I needed to be efficient as time was not on my side. We had all sorts of commitments however I still wanted to squeeze in a good dinner for everyone, which would also give us a chance to sit together for a few moments before scattering. I think forgoing dinner to spend more time on the computer or doing your hair is a mistake. After all, I am the one who decided to have children and so I feel it is my responsibility to show them that you can still manage to cook an evening meal in the fast-paced techno world we have become.
So, if you know ahead of time that you are going to be strapped for time in the evening, buy some salmon on your way home and make this dish. The salmon is baked so you don’t have to watch it on a pan and the rice dish can be made with whatever veggies you have in your fridge or pantry. There is always a way to figure something out and there is no recipe in the world that cannot be altered for taste and convenience, so no excuses!
*This is the perfect Blood Type A Diet dish – just omit the hot sauce!*
You will need:
4 6oz pieces of salmon (6 pieces if you are cooking for 6 people)
3 tbs soy sauce
3 tbs mirin
1 tsp sriracha sauce (optional)
a variety of vegetables such as (use up to 3 or 4 of the suggestions below):
2 tbs olive oil
1 cup carrots – grated or matchstick style
4 cups chopped fresh spinach
1/2 lb mushrooms – sliced (any mushroom you like)
1 medium onion – small dice
2 cloves garlic – finely chopped
1 or 2 medium zucchini diced
1 or 2 medium squash – diced
1 small/medium red, green or yellow pepper – small dice
1 jalapeno pepper – diced (if you want to add some heat!)
4 to 6 cups cooked basmati rice (use your rice cooker or for stove top use two cups of rice and follow instructions)
1 to 2 avocado – quartered and sliced (optional)
Drizzling sauce for rice and salmon when serving:
mix together in a little bowl:
1/4 cup soy sauce
3 tbs mirin
1 tbs fresh lime juice (if you don’t have a lime, don’t worry about it)
a dash of hot sauce (if you like)
1 – Cut salmon into 3 oz pieces and place in a shallow dish in a single layer. Mix the soy, mirin and sriracha (if using) together and pour over salmon. Mix it all together and turn over to coat the salmon completely. Leave in fridge until ready to bake.
2 – Put rice on to cook. While rice is cooking put large saute pan on medium heat (large enough to hold the complete rice dish) and when it is warm add the oil. Fry the veggies. If using onions and garlic, put them on the pan first for about 5 minutes before adding the mushrooms, peppers, carrots or jalapeno. If using squash or zucchini, add this 3 minutes before you are done. If adding spinach, simple stir in at the same time as you add the rice. Cook until the veggies are done and then add the cooked rice. (You may have to turn off the pan if the rice is not cooked when the veggies are ready. The rice will warm up the veggies when you add it)
3 – Preheat oven to 450* when you start sauteing the veggies. Rub some olive oil in the bottom of a baking sheet (I used a cookie sheet pan) and place the fish on the pan. Place in the oven for 6 to 7 minutes – no need to turn!
Serve two pieces of fish with rice to each person or place fish on a platter and rice in a serving bowl and let everyone help themselves. Serve avocado slices and drizzling sauce on the side.
This would also make a great easy dinner party meal!