Too good to be healthy or too healthy to be good?
Too healthy to be good, we've heard them say. However, this dish is very nutritious and very, very delicious! Between the salmon, edamame beans and avocado this is a meal that is packed with vitamins and healthy fats. What makes this dish spectacular though is the sweet sesame marinade using Birch for Breakfast syrup, a more than delicious substitute for maple syrup. And the rice vinegar dressing for the sushi rice...bellisimo!
If you are one of those folks who must eat their vegetables first, then the starch, then the protein and you don't like the different foods on your plate to touch (yes, you know who you are!), this dish is not for you. Here's why... With blanched edamame to provide texture, avocado a creamy light smoothness, and cilantro to set off the flavors, each mouthful of this dish is pure delight. And one that you will want to sample several components on your fork at the same time with each bite because the flavors just balance each other so well.
This is a fresh dish that is so visually pleasing and fun to build in a low wide bowl, like a rim soup bowl. The key is to pile each component in its own corner of the bowl including the rice which I simply pressed into a small ramekin to mold it into shape before placing in the bowl.
Get in touch with your artistic side and have some fun with it!
Birch Salmon Bowl
|NOTES: The original recipe called for a maple syrup reduction so we substituted our Birch for Breakfast syrup, which is a bit of a misnomer because it can be used in place of maple syrup in any recipe. Thus, it is not "just" for breakfast and you will see why when you taste this outstanding dish!|
Preheat: 350 F
Prep Time: 30
Prep Notes: Preheated oven is for toasting the sesame seeds.
It will be important to measure and group the ingredients before starting the cooking process which will make this mutli-component dish come together much easier. Slice the avocado and chop the cilantro so that they are all ready to plate when the salmon is done as the salmon will start to cool quite quickly and if you like to eat dinner warm, it's best to do the prep. I usually put the rice on first and cook the edamame before starting the salmon as well.
2 - 6 oz Salmon Fillets
180g Sushi Rice
2 Tbsp Sesame Seeds
150g Edamame Beans
1/2 Avocado (+ 2 tsp lime juice)
4 Spring Onions
1/4 cup Cilantro
3 Tbsp Rice Vinegar
1 tsp Brown Sugar
1/2 tsp Salt
30ml Birch for Breakfast syrup
1 tsp Sesame Oil
2 tsp Soy Sauce
1/2 tsp chopped Garlic
1 tsp Rice Vinegar
Remove any skin from the salmon fillets, discard. Cut salmon into 1 inch square chunks, set aside. Peel and Chop the spring onions and cilantro, set aside. Peel, de-stone and slice the avocado, place on a plate and sprinkle with lime juice to prevent it discoloring while you prep the rest of the meal.
Put on rice to cook (prepare per package directions). While rice is cooking, pop the sesame seeds onto a pie plate and place in the oven until they start to toast slightly brown, about 5 min. Remove and cool. Make the Rice Dressing by combining the Rice Vinegar, Brown Sugar and Salt and stir until the sugar dissolves. When the rice is done, cool slightly and toss with the Rice Dressing. Cover rice to keep warm, set aside.
Cook the edamame per package instructions, place into a cold water bath, drain, pat dry with a paper towel and set aside.
Prepare the bowls. Pack the rice into a small bowl to mold it and turn out on the bowl. Place a pile of edamame next to the rice and then lay a few slices of avocado on the other side of the rice, leaving another space for the salmon.
Prepare the Salmon Marinade by combining the remaining ingredients. Place the marinade into a medium frying pan over high heat. When it starts to boils, turn burner down to simmer and stir until the marinade reduced by at least half. The consistency should be thick and sticky to glaze the salmon. Add the salmon pieces and turn the heat back to high to sear the fish. Gently stir to coat the salmon with the marinade as the salmon cooks. When the salmon is done, spoon into the bowl next to the avocado. Sprinkle with toasted sesame seeds, spring onions and cilantro.
Voila! One colorful, healthful meal is complete. Enjoy every bite!