This month’s Recipe Redux is lunch ideas! I currently have a nutrition intern, Laura, with me and I let her develop this recipe from idea to photographs! 

She did an amazing job, and ended up learning a lot, as she will tell you below. The result was incredible! I got her to write up the post and recipe in her own words, so here you go:

Hi Readers! My name is Laura, and I have been Abby’s dietetic intern for the past 2 weeks. I have had the privilege of learning all about her role as a social media and consulting dietitian. I have learned so much; from working with different food company’s, to creating recipes, to the art of taking the perfect photo for her blog… which occasionally requires standing on top of your dining room table (and potentially falling or hitting your head on the chandelier) to get the perfect angle and appropriate lighting. Anything for the perfect photo, right Abby? (RIGHT! – Abby)

This post is my time to publically thank Abby for everything she has done for me over the past 2 weeks. She has let me shadow her in all different settings, with various patients, and has patiently answered all of my questions, and yes, I had many! Abby is continuously improving and developing her company, never thinking something is too ambitious or risky. She has taught me to work hard, be flexible but not get taken advantage of, and to trust my ideas. I truly admire her work ethic and perseverance, and she has been a true mentor for me as I graduate and begin to enter the ‘real world of dietetics’, which I am both terrified and excited for.

 

Now to the recipe. Abby generously gave me free reign to create a lunch recipe for the monthly Recipe Redux Challenge. On my first day with her, I arrive at her house to see her entire kitchen island covered in Asian green vegetables and unknown food products. I learned about these new greens, and was able to try many of these products. I was intrigued, and this recipe stems from the Asian-themed ingredients that I discovered through Abby on day one.

It is a versatile recipe, and can be made with all sorts of ingredients, depending on your preferences. Here are the ingredients I used, and I hope you enjoy it! I was somehow able to restrain myself from eating it the second after we made it (probably because Abby and I were snacking the whole time while making it), and saved it for dinner. Let me tell you, I was quite impressed with myself, and loved it! Warm or cold, this dish is killer tasty.

 

Enjoy,

Laura

Asian Rice Bowl

Asian Rice Bowl 2

Asian Rice Bowl 3
Laura took this one! Isn’t she a natural?

 

Print
Asian Salmon Rice Bowl with Pickled Cucumbers and Sriracha Mayo
Ingredients
  • Salad:
  • 6 oz salmon filet raw
  • 2 tbsp canola oil
  • 1 tsp sesame oil optional
  • 1 bunch red radish
  • 1 cup brown rice uncooked
  • 1 avocado
  • 1 heirloom carrot
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tsp water
  • black sesame seeds for garnish
  • 1 tbsp soy sauce or teriyaki sauce optional
  • Pickled Cucumbers:
  • http://www.seriouseats.com/recipes/2013/10/quick-pickled-cucumbers-rice-vinegar-recipe.html
  • 1 English cucumber
  • 2 cup rice wine vinegar
  • ¾ cup sugar
  • 1 cup water
  • 1 tbsp Kosher salt
Instructions
  1. Cook the brown rice according to the package. This step can take around 45 minutes, so I started this first.
  2. Chop and pickle the cucumbers, according to the recipe above. It was super easy and they tasted amazing! You will have plenty of cucumbers left, so store them with the juice in a Tupperware and use them again.
  3. Heat a pan with the 2 tbsp canola oil and 1 tsp sesame oil. Sesame oil has a much lower smoke point than canola oil, but since we are searing the salmon quickly, it was a great flavour enhancer.
  4. Remove skin from salmon. Place the salmon into the heated pan, skin side up. Let it cook for 4-6 minutes, until fish is able to easily shift in the pan with a spatula (Abby taught me tricks of how to sear fish, best teacher around!)
  5. Slice radishes, carrots, and avocado as thin or thick as you like. I recommend a variety of thicknesses to vary the textures!
  6. Place brown rice into bowl. Top with carrots, radish, pickled cucumbers, avocado, and salmon.
  7. Garnish fish with black sesame seeds.
  8. In a small mixing bowl, mix together mayonnaise, sriracha sauce, and water. This made a quick and easy spicy mayo. Drizzle this onto rice bowl.
  9. Add soy sauce or teriyaki sauce, if desired.