At first glance, this recipe seems complicated as you are cooking three items for the bowl. The salmon and the rice both require the same cooking time! Like many Asian recipes, the prep is more time consuming. The greens take very little time. Trust me, this all makes for a great meal!
Teriyaki Salmon Bowls with Coconut Rice and Ginger Sesame Greens
Ingredients for the Teriyaki Sauce OR Use store bought to simplify
- 1 tbsp honey
- 2 tbsp tamari or soy sauce
- 1 tsp mirin
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 clove fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)
Ginger Sesame Greens
- 5 large handfuls of greens – I’ve used green beans. Feel free to use your favourite green veg. Other delicious options – bok choy, snowpeas, broccoli, broccolini, baby spinach, etc.
- 2 cloves fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 2 tbsp sesame oil
- 1 tbsp tamari or soy sauce
- 1 cup jasmine rice, rinsed well – It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn’t rinse.
- 1 tbsp coconut oil
- Pinch of salt
- 1¼ cup boiling water
- Toasted sesame seeds or black sesame seeds
- 4 spring onions, finely chopped
- Japanese mayonnaise for drizzling (optional)
Preheat your oven to 180C / 350F.
In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.
Add the salmon fillet (or protein of your choice) and coat thoroughly.
Place the salmon and the combined sauce into a small paper-lined baking dish.
Bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn’t burn. Once cooked, remove from the oven.
In a small saucepan add the coconut oil, rinsed rice, and a little salt.
Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.
DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.
After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.
Remove the lid and fluff up the rice with a fork.
Set aside until ready to use.
Ginger Sesame Greens
While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.
Now add the greens then sauté on medium heat until bright green and slightly wilted.
Add the tamari and stir to combine.
Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.
Top with a sprinkle of sesame seeds, spring onions, fresh chopped basil and a dollop or drizzle of Japanese mayo (if using). Enjoy!
Quick and easy dinner using only a skillet, cutting board and a knife! And it looks spectacular too!
Shrimp & Sausage Skillet
- 1/4 cup avocado oil divided
- 1-pound shrimp peeled and deveined
- 1 tsp Cajun Seasoning or Old Bay seasoning
- 12 ounces sausage cut into 1/2-inch slices (I used Argentinian chorizo)
- 1 jalapeno minced
- 1 clove garlic minced
- 1/2 lb green beans cut into 2-inch pieces
- 1 medium red pepper cut into 2-inch slices
- Salt and pepper
- Heat 2 tbsp of the avocado oil in a large skillet over medium high heat. Once shimmering, add the shrimp in a single layer. Cook about 2 minutes, and then flip the shrimp over and sprinkle with the seasoning. Cook another minute or two, until no longer pink, then transfer to a plate.
- Add the remaining oil to the pan. Once shimmering, add the sausage and sauté until starting to brown, 2 to 3 minutes. Add the jalapeño and garlic and sauté until fragrant, 30 seconds.
- Add the vegetables and continue to sauté until just tender, 5 to 10 minutes. Season to taste with salt and pepper. Add the shrimp back to the pan and warm through before serving.
When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.
15 MINUTE THAI BASIL CHICKEN
Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 1 red bell pepper, chopped
- 8 ounces green beans
- 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
- 4 sliced shallots
- 4 cloves garlic, minced
- 4 minced Thai chilies, or to taste
- 1 cup very thinly sliced fresh Thai basil leaves
- Jasmine rice, to serve
Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.
Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.
Too many string beans from Costco AGAIN! What to do? Stir fry of course. Hope you enjoy this recipe with or without the rice…
Shrimp and Green Bean Stir Fry
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces (I cheated and used a dozen frozen, cooked shrimp – no need to thaw)
- 1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
- 1 or 2 sliced radishes (optional) seriously, I have started cooking radishes in my stir fries)
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon Asian fish sauce
- Freshly ground pepper
- OPTIONAL RICE
Heat a wok until very hot.
Add the vegetable oil and heat until shimmering.
Add the garlic and stir-fry for 10 seconds.
Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
Add the green beans and radishes and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.
Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
Serve right away.
This is a great and easy accompaniment to a great steak and maybe a potato! Can you tell this by the photo?
Great for BBQ season as well…
GREEN BEANS WITH LEMON AND FETA
- 3/4 to 1 pound of fresh green beans (stem end snipped off), washed
- 4 heaping tablespoons feta cheese
- juice of 1/2 of a lemon
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
- Add about 1/2 inch of water to a medium-sized sauté pan. Place over high heat and bring to a boil.
- Add beans, cover and continue to cook on medium-high for 4-5 minutes or until fork tender but still crispy.
- Drain and return to pan. Add 2 teaspoons of olive oil and toss to coat. Place green beans on a plate and sprinkle with feta, then lemon juice, then pepper (and salt if desired).
- Serve immediately. (But they are also pretty great cold!)
Blame it on Costco! Too many great vegetables luring us to buy them. The result…better cook these before they spoil! Pinterest to the rescue, another great recipe worth sharing.
Ultimate Vegetable Soup
3 cloves garlic
1 1/2 cups cabbage (I skipped the cabbage this time)
2 cups broccoli
2 cups cauliflower
1 1/2 cups sliced mushrooms
1 1/2 cups cut green beans (frozen or fresh)
1 1/2 cups peas (frozen) (didn’t have any)
1 1/2 cups corn (frozen or canned)
Large handful spinach, or more (skipped this too)
15 oz. can diced tomatoes (and/or fresh)
8 cups vegetable broth
Salt to taste
Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms. Roughly chop cabbage if using, and cut broccoli and cauliflower into small bite-sized pieces.
In a large stockpot over medium heat, saute onion for 5-7 minutes. Add garlic and cook 30 seconds.
Add broth, tomatoes with juice, and all veggies (except spinach if using).
Increase heat and bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes or until veggies are desired tenderness.
Stir in spinach or not, and salt to taste.
Vegetable soup freezes wonderfully!
The frozen veggies work great as “fillers” if you want to quickly and easily add more veggies.
It has been so long since I started making this recipe that I do not even remember who June Vance was! If anyone can refresh my memory that would be great…I know for sure she wasn’t a sister of Vivian Vance…LOL (only you old folks will know who that was). Anyways, here is June’s recipe –
Four Bean Salad
4 – 16 ounce cans of beans (I like to use kidneys, cut green or yellow beans and garbanzos (also known as chick peas)
1/2 cup diced celery
1/2 cup diced onion
Mix them all together in a colander and let the juices drain off.
Mix the following dressing and pour over the beans in a serving dish and then let it chill before serving.
1/2 cup vinegar
1/2 cup sugar or less
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon cumin
This makes a great salad for a summer gathering and can easily be doubled. Hope you will try it….