By Linda Gassenheimer
From Tribune News Service
Looking for a light summer dinner? Here’s one using fresh salmon in a simple Salmon Bowl. I used sesame oil to cook the salmon and topped it with toasted sesame seeds.
When I saw packages of cauliflower rice in the market, I decided to use it instead of rice for this recipe. It only took a few minutes to cook in the microwave and added a new texture and flavor to the bowl.
Helpful Hints:
— If cauliflower rice is not available, use microwaveable brown rice instead.
— I like to buy wild caught salmon, but you can use farm-raised salmon.
— To help ripen an avocado, remove the stem, and place it in a paper bag in a warm spot.
Countdown:
— Microwave the cauliflower rice.
— Toast sesame seeds and set aside.
— Saute the salmon.
— Complete the salad.
Shopping List:
To buy: 1 bag cauliflower rice, 1 container sesame seeds, 3/4 pound salmon fillet, 1 cucumber, 1 bag washed, ready-to-eat lettuce, 1 avocado, and one bottle reduced-fat oil and vinegar dressing.
Staples: salt and black peppercorns.
Salmon Bowl
Recipe by Linda Gassenheimer
2 cups cauliflower rice
2 tablespoons sesame seeds
1 tablespoon sesame oil
3/4 pound salmon fillet
Salt and freshly ground black pepper
2 cups lettuce torn into bite size pieces
1 cup cucumber slices
1 avocado, peeled, seed removed and sliced
1/4 cup reduced-fat oil and vinegar dressing
Place cauliflower rice in a microwave-safe bowl and microwave on high 2 minutes. Remove and divide between 2 dinner bowls or plates. Toast sesame seeds in a toaster oven or under a broiler for 1 to 2 minutes or until they turn golden. Watch to make sure they do not burn. Heat a nonstick skillet over medium-high heat and add the oil. Add the salmon skin side up. Saute 2 minutes. Turn the salmon over. Cook 3 o 4 minutes. A meat thermometer should read 125 degrees. If you like your salmon more well done, cook it to 145 degrees. Add salt and pepper to taste. Divide the lettuce, cucumber slices and avocado slices between the 2 bowls or plates with the cauliflower rice. Divide the salmon in half and place on top of the vegetables. Spoon the dressing over the top and sprinkle the toasted sesame seeds on top of the salmon.
Yield 2 servings.
Per serving: 530 calories (59% from fat), 35 g fat (5 g saturated, 15.3 g monounsaturated), 98 mg cholesterol, 39.8 g protein, 17.5 g carbohydrates, 9.2 g fiber, 125 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.
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