Miso Salmon Bowls
& why i'm falling in love with making dinner again
i used to DREAD making dinner on the weekdays. it felt like too much work and incredibly overwhelming? but this year i really decided to slow down and focus on simplicity… including what i eat and how i make it. lately, i’ve been treating dinnertime as “me time” - i put my laptop on the counter, throw on a reality tv show that doesn’t require too much attention and just very slowly begin cooking. chopping veggies can actually be a form of meditation, too, you know. these bowls aren’t anything special but they’re an idea!! and sometimes you just need more ideas!
miso salmon bowls
ingredients// (makes 2 big bowls)
white rice
1 bag frozen edamame
shredded carrots & cucumber
~3lb bok choy or veggies of choice
salmon fillet
1 packet omsom yuzu miso glaze
sesame seeds
method//
start by making your rice. i use the instant pot everytime - foolproof. 1 cup rice, 1 cup water a bit of oil and salt. rinse the rice and add it to the isntant pot with water, oil and salt. pressure cook on high for 4min and allow for it to naturally release for 7min. boil your edamame. note: not critical to use the entire bag but i LOVE edamame so i did use the entire bag. add your bok choy flesh side down to an oiled cast iron pan and sear it, then flip and sear. cut your salmon into cubes. cook your salmon in a frying pan until 60% done and add your sauce. throw it all together!
note: the variations of this bowl are endless. tonight, i used ground turkey, bell peppers and green beans instead of salmon and bok choy. enjoyyy!