Recently though, my husband stumbled across this recipe in the supermarket recipe magazine and decided to try it. It really is a perfect weekday meal because most of the ingredients can either be in the freezer or the pantry.
It's quick, easy and tasty, and I can see us eating this throughout the coming summer. And now I am sharing it on my blog so that we don't have to keep on searching for the right magazine to locate it again!
300g packet Brown Rice (microwaveable)
4 frozen Atlantic Salmon Fillets Skin On, thawed
2 tsp Bagel Seasoning
2 tsp Olive Oil
2 tsp Minced Garlic
1 bunch bok choy, cut into wedges
1 spring onion, thinly sliced
1/3 cup (80ml) Sweet Chilli Sauce
It's quick, easy and tasty, and I can see us eating this throughout the coming summer. And now I am sharing it on my blog so that we don't have to keep on searching for the right magazine to locate it again!
Brown Rice Salmon Bowl with Asian Greens
300g packet Brown Rice (microwaveable)
4 frozen Atlantic Salmon Fillets Skin On, thawed
2 tsp Bagel Seasoning
2 tsp Olive Oil
2 tsp Minced Garlic
1 bunch bok choy, cut into wedges
1 spring onion, thinly sliced
1/3 cup (80ml) Sweet Chilli Sauce
Preheat oven to 220°C (200°C fan-forced).
Cook rice following packet directions. Use a fork to separate the grains.
Meanwhile, place salmon on a baking tray and sprinkle with the seasoning. Bake for 15 mins or until salmon is cooked through.
Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 1 min or until fragrant. Add the bok choy to the pan and cook, tossing, for 2 mins or until tender.
Divide the rice among serving bowls. Top with the salmon and bok choy. Sprinkle with spring onion and drizzle with sauce.
Cook rice following packet directions. Use a fork to separate the grains.
Meanwhile, place salmon on a baking tray and sprinkle with the seasoning. Bake for 15 mins or until salmon is cooked through.
Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 1 min or until fragrant. Add the bok choy to the pan and cook, tossing, for 2 mins or until tender.
Divide the rice among serving bowls. Top with the salmon and bok choy. Sprinkle with spring onion and drizzle with sauce.
Weekly meals
Saturday - Zucchini and tomato risotto
Sunday - Sardinian chicken and potatoes (new)
Monday - Pork and Beans stir frySaturday -
Tuesday - Japanase chicken curry
Wednesday - Swedish Meatballs
Thursday - Takeaway
Friday - Brown Rice Salmon Bowl with Asian Greens
I'm with your son, and visitors to Boston often want to go out for seafood!
ReplyDeleteI just read a book I think you would like - please keep your eyes open for Ms. Mebel Goes Back to the Chopping Block, about a woman who decides to go to cooking school after her husband leaves her for their cook.