Salmon Tempura Crunch Bowls | Cup of Jo

Spicy Salmon Tempura Crunch Bowl recipe

Confession: I like to prepare dinner, however I hate menu planning. Studying by way of the proper weeknight recipe, solely to find that I’m alone for veggies or sides, makes me get away right into a sweat. As a result of now I’ve to spend time googling “straightforward and healthy-ish sides,” hop between recipe tabs on my laptop, and juggle prep instances.

So! I’m at all times on the lookout for recipes that ship scrumptious easy dishes. Cue Caroline Chambers and her wonderful publication What to Cook When You Don’t Feel Like Cooking.

Caroline, a cookbook writer and mom of three, is aware of how a lot technique it takes to arrange a satisfying meal once you’re low on time and power. So, she places collectively recipes that you just really need to make on busy evenings. Every recipe takes lower than an hour to arrange (some lower than quarter-hour), and so they’re crowd-pleasers. Exhibit A: This salmon tempura bowl…

Spicy Salmon Tempura Crunch Bowl recipe

Salmon Tempura Crunch Bowls
Serves 4
Recipe from What to Cook When You Don’t Feel Like Cooking

“I had this recipe in my head for just a few months, after which I cooked it for lunch with girlfriends. My associates misplaced their marbles over it! I misplaced my marbles over it. I additionally pulled it off in solely an hour with a cranky child desirous to be held each different minute. Throw the salmon in a bowl with dressed greens and buttery brown rice, drizzle sriracha mayo on high, and wowza! It’s pleasant.”

Buttery Brown Rice
1 1/2 cups brown rice (or simply use frozen rice)
2 tablespoons butter
Kosher salt

Crusted Salmon
1 1/2 kilos salmon, pores and skin on or off
Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 tablespoon soy sauce
1 to 2 tablespoons sriracha
2 tablespoons sesame oil, divided
1 tablespoon maple syrup or brown sugar
2 tablespoons unsalted butter
1/4 cup panko breadcrumbs
3 tablespoons sesame seeds

Greens and Issues
1 bunch cilantro, divided
5 ounces blended greens
1/2 English cucumber, lower in half then thinly sliced into half moons
Juice of 1 massive lime
2 tablespoons sesame oil
Non-compulsory additions: thinly sliced apple or persimmon, thinly sliced fennel or purple onion, thinly sliced scallions, peanuts

Sriracha Mayo
1/2 cup mayonnaise
1 to 2 tablespoons sriracha
Juice of 1/2 lime

Convey a big pot of salted water to a boil over excessive warmth. Add brown rice and boil it similar to pasta till tender, about 40 minutes. Drain, then return the rice to the pot and stir in butter and a giant pinch of salt. Cowl till dinnertime. Whereas the rice is cooking, work on every part else. (*Or simply use frozen rice!)

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Sprinkle 1 1/2 kilos salmon with 1 teaspoon kosher salt, garlic powder, and ginger powder, then rub with soy sauce, sriracha (1 tbsp won’t make it spicy, it’ll simply taste it; add one other tbsp for warmth, when you’d like!), 1 tablespoon sesame oil, and maple syrup (or brown sugar). In case your salmon has pores and skin, place it skin-side down on the parchment-lined baking sheet.

In a medium bowl, soften butter within the microwave. Add 1 tablespoon sesame oil, panko breadcrumbs, sesame seeds, and a giant pinch of salt. Roughly chop up 1 bunch of cilantro (the whole factor — leaves and stems!). Separate 1/3 cup of the chopped cilantro, finely cube it, and add it to the panko. Set the remainder of the chopped cilantro apart for the salad. Stir the breadcrumb combination till all is effectively mixed and the panko is coated in butter and oil.

Unfold the breadcrumbs excessive of the salmon. Bake for 15 to 18 minutes, till the salmon simply flakes once you prod at it with a fork.

Whereas the salmon is cooking, make the greens and sriracha mayo.

Throw 5 ounces blended greens into a big bowl together with the remainder of the chopped cilantro and your cucumber moons. Add the juice of a giant lime, sesame oil, and a giant pinch of salt. Toss to coat the greens. Style. Need it zingier? Extra lime juice or any vinegar! I normally add a number of extra pinches of salt. Possibly some pepper, too, when you’re feeling wild.

Now make the sriracha mayo by stirring collectively 1/2 cup mayo, 1 to 2 tablespoons sriracha, the juice of 1/2 lime, and a small pinch of salt. Style and add extra sriracha if you’d like it spicier.

Then set every part out (the buttery brown rice, salmon, bowl of dressed greens, sriracha mayo, and any optionally available additions) and let your eaters construct their very own bowls! I like for the bottom of my bowl to be rice on one aspect, greens on the opposite aspect, with the salmon on high drizzled with sriracha mayo.

Thanks a lot, Caroline!

P.S. 9 household meals we’ve beloved to demise, and three Dealer Joe’s meal hacks.

(Images by Caroline Chambers for What To Cook When You Don’t Feel Like Cooking.)