This simple 20 minute recipe gets its flavor from delicious oven broiled salmon, fresh crisp marinated cucumbers and from a delightful sprinkling of furikake (a dried mixed seasoning made from sesame seeds, seaweed flakes, salt and sugar).
I love this recipe and all the flavors – sweet honey, spicy sriracha, tart rice vinegar, and warm sesame oil – the hot salmon with the cold veggies – that is a successful theme for me.
Gina Homolka – the author of all the Skinny Taste cookbooks and blog recommends making this as a bowl – customizing as you see fit. I kept it very simple but you can add rice or other grains, edamame, tomato, avocado, shaved carrots chopped peppers etc.
I love all of her recipes and have several of her cookbooks. I just wish it wasn’t called Skinny Taste – only because well the recipes are just good – not only good if you are on a diet. Gina provides the nutritional value of every recipe which is amazing. I tend to add more oil than she does – or more cheese and often I double the sauce when I’m cooking from her recipes but easy to stick to the recipe esp if trying to lose a little weight.
You can find the recipe recipe here. Just take note of my thoughts below:
I use 1/2 the sriracha the recipe calls for. I’m a weakling when it comes to spicy food. You can always add some sriracha at service – let your family or friends take control of their spice level.
Your salmon will cook faster if it is thinner. Don’t rely on prescribed cooking times. Peek at the fish – cut a cube in half and remember that it will continue to cook as it sits on the counter after cooking. Rob likes his cooked through so I gave him all the thin slices and I like mine medium. We were both happy.
Double the sauce – if you are like me saucy and tasty are the key to making a yummy salmon bowl. And baste twice! Not an order of course – you get to do what YOU like!
Enjoy –
Oh, this is delicious for lunch the next day.
