hot honey sesame salmon rice bowl

Makes 3-4 servings

INGREDIENTS

1 cup long grain rice, dry

1-1.5 lb salmon fillet (or block of tofu for a vegetarian alternative)

Marinade:

2 Tbsp honey

1 tsp crushed red pepper flakes or 1 small chili pepper, chopped

1/4 cup sesame oil

1/4 cup soy sauce or tamari

1 Tbsp lime juice (or rice vinegar)

hot sauce (optional), to taste

Vegetables:

1 medium bell pepper

1 small head of cabbage (red or green)

1 small head of broccoli

kosher or sea salt

ground black pepper

granulated garlic

granulated onion

Topping Ideas:

quick pickled vegetables (find recipe here)

sesame seeds

fresh herbs like parsley or cilantro, chopped

STEPS

1. Preheat oven to 400°F. Line two small baking sheets with parchment paper.

2. Prepare the salmon. Remove the skin and cut the fillet into 1 inch cubes. In a mixing bowl, whisk together the marinade ingredients. Add the salmon to the marinade and stir to coat each salmon piece evenly, then set aside.

3. Prepare the vegetables. Deseed and julienne slice the pepper.

4. Remove any bad leaves from the cabbage. Cut the bottom (root) end of the cabbage off and place the now flat end on a cutting board. Thinly slice the cabbage from top to bottom into 1/2 inch “steaks”. Place them on the lined baking sheet. Cut broccoli florets off the stalk, then cut large florets in half. Aim to have pieces similar in size for even cooking. Trim tough outer layer of the broccoli stalk then slice into 1/2 inch thick pieces. Place florets and stalk pieces on another baking sheet. Coat all sides of the cabbage and broccoli with oil and a sprinkle of each seasoning before roasting until tender and beginning to brown and crisp on the outside, about 20 minutes. The cabbage may take closer to 25 minutes.

5. While vegetables are roasting, prepare the rice and cook the salmon. In a small saucepan, cook rice according to package instructions.

6. To cook the salmon, heat oil in a skillet over medium heat then add the marinated salmon. Allow the salmon to cook for 3 minutes on one side before turning over and cooking for another 2-3 minutes or until completely cooked through. Give the salmon a stir and allow to cook for 1 more minute. Internal temperature of salmon should be 145°F.

7. Finally, assemble your bowl! Start with rice, then top with roasted veggies, salmon bites, sliced pepper, pickled vegetables or any other toppings you have on hand.