There is something magical about “dinner bowls” (as I would call it); you make the ingredients separately, often at the same time, and boom – dinner is ready in no time! It’s perfect if you’re short on top and you can prepare the ingredients in advance to save yourself even more time. This recipe is colorful, filled with good nutrients and sooo much flavor. All of the components are great on their own, but even better when they’re tossed together. If you’re lacking inspiration on the dinner front, I suggested you this this one! 💯 🙂
Here’s what you need to make it (2 persons)
Rice (2 persons) – 2 salmon filet – 1 small sweet potato – red onion – yellow pepper – red pepper – 1 carrot – a handful of edamame beans – crisp lettuce – olive oil – salt & pepper – lemon pepper – 2 slices of lemon – real mayonnaise – sriracha sauce
Start by making your sweet potatoes and rice. Preheat oven to 200 C/390 F. Peel and cut the sweet potato in squares, spread on a baking tray and drizzle with olive oil, sea salt and pepper. Bake for 20 minutes until golden, set aside to cool of. Bring water to a boil and cook the rice according to instructions on the package.
Make the sriracha dressing by mixing 4 tbsp of real mayonnaise with a splash of sriracha sauce. The heat of the dressing depends on your personal preference, so you need to taste it to make it perfect for you. Store in refrigerator until serving. Then on to the vegetables; cut the peppers, carrot and red onion. For the carrots it’s recommended to use a spiralizer, but you can also cut it or use a cheese grader. Put the carrots and red onion in cold water (separately) to keep them crisp and crunchy.
And now it’s time to prepare the fish; you can cook the salmon in any way you want, but I personally prefer to pan sear it. Searing the salmon forms an exterior which seals the salmon juices, resulting in a flaky, tender fillet. Pat the fillets dry with a paper towel and seasons on both sides with sea salt and garlic pepper. Heat a large pan over medium heat, add butter and sear the fillets on both sides for 2-3 minutes per side. In the last minutes of cooking, add a couple of lemon slices on top of each fillet. Once done, set aside to cool off.
Assemble the bowl by dividing all the ingredients. A good tip would be to make a bed of rice, top with vegetables and fish, drizzle with sriracha dressing on top. Soooo good!
Bon Appétit! 🙂