It also happens to be just the ticket for this recipe, which blends a few Asian pantry ingredients with a little citrus, some fresh greens and a zippy ginger-lime vinaigrette. This is soft food but feels substantial. Regarding this salmon preparation: The word "foolprof" comes to mind.
The original recipe calls for one full six-ounce skinless fillet per serving, but we found that was way more than needed; you could get by with just two of them for four servings. Make a trio, though, as we recommend, and you'll have the option of extending the salad into next-day leftovers.
SALMON RICE BOWLS
4 servings, Healthy
MAKE AHEAD: You may have leftover vinaigrette, which can be refrigerated for up to 1 week
• Three 6-ounce skinless salmon fillets, preferably center-cut (about 3/4-inch thick)
• Kosher salt
• Freshly ground black pepper
• 1/3 cup toasted or roasted sesame seeds
• 1 pound frozen, cooked brown rice or basmati rice
• 1/4 cup mirin
• 1 medium clove garlic
• 1 1/2 teaspoons pureed ginger or ginger paste
• 1 teaspoon Dijon mustard
• 3/4 teaspoon honey
• 1/4 cup plain rice wine vinegar
• 1 tablespoon low-sodium soy sauce
• 1 lime
• 3 tablespoons grapeseed oil or other neutral-flavored oil
• 1 bunch watercress
• Leaves from 4 stems cilantro (optional)
• 1 to 2 firm-ripe Hass avocados
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Pat dry the salmon fillets, then season lightly all over with salt and pepper. Spread the sesame seeds on a plate, then press each fillet into the seeds to coat all over, including the sides. Place them skinned side down on the baking sheet; roast for 13 to 15 minutes or until just opaque.
Microwave the rice according to the package directions. Transfer to a mixing bowl and add the mirin, then season lightly with salt and toss to incorporate. Cover loosely to keep warm.
Meanwhile, make the vinaigrette: Mince a teaspoon of garlic and place in a liquid measuring cup, along with the pureed ginger, Dijon mustard, honey, rice wine vinegar and soy sauce. Grate a teaspoon of lime zest into the mix, then cut the lime in half and squeeze in 1 tablespoon plus 1 teaspoon of lime juice. Whisk in the oil to form an emulsified vinaigrette. The yield is about 3/4 cup.
Coarsely chop watercress and the cilantro, if using. Peel and pit the avocados (to taste), then cut the flesh into 1/2-inch cubes or 1/2-inch-thick slices. Squeeze a little bit of lime juice over them.
Divide the rice among individual, wide bowls. Top each portion with equal amounts of the salmon, breaking the fish up a bit as you go. Scatter some avocado, watercress and cilantro, if using, over the salmon. Drizzle half of the vinaigrette over the bowls, and serve; pass the remaining vinaigrette at the table.
Nutrition | Per serving (using brown rice, 1 1/2 avocados and half of the vinaigrette): 610 calories, 34 g protein, 47 g carbohydrates, 33 g fat, 5 g saturated fat, 60 mg cholesterol, 390 mg sodium, 10 g dietary fiber, 8 g sugar