avocado

Roasted Salmon Burrito Bowl + Cookbook Giveaway

Roasted Salmon Burrito Bowl - A Thought For Food

Over a month has gone by since my last blog post. In nine years, I can't recall another instance where this much time has elapsed between entries. When I saw my calendar filling up with projects, I quickly resigned to the fact that the blog would be moved to the back burner for a bit. In some ways, it was refreshing to take a step away from it; when something has such a strong presence in your life, a break can be healthy. But I missed this space; it remains a creative outlet that I relish, and it feels good to be here. 

I have Jessica to thank for this resurgence. The other week, I received a copy of her second cookbook, The Pretty Dish: More Than 150 Everyday Recipes & 50 Beauty DIYs to Nourish Your Body Inside and Out. When it arrived, I quickly glanced through the photos (all of which are lovely) and set it aside. I'd dig into it when I had a free moment, which didn't occur until a few days ago. I sat down with my morning cup of coffee and flipped through the pages, searching for a recipe to dig into (there were a lot of excellent candidates). I found the colors and flavors of her carnitas burrito bowl striking, and I realized simply swapping in roasted salmon would make it pescatarian. 

Now, I have the honor of hosting a giveaway of The Pretty Dish!  One lucky winner will get a copy of Jessica's book!

Giveaway Details: 
To enter, leave a comment on this post. Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Friday, April 6, 2018. The winner will be contacted via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

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Roasted Salmon Burrito Bowl - A Thought For Food

ROASTED SALMON BURRITO BOWL

Source: Adapted from Jessica Merchant's The Pretty Dish

Notes: To make Jessica's recipe pescatarian, I swapped out the carnitas she included for spice roasted salmon fillets. All the other components came from her book

Servings: 4

Ingredients:
For the salmon
4 skin-on salmon fillets, 6 ounces each
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 organic lime
Olive oil

For the pickled onions
1 medium red onion, thinly sliced
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tablespoons sugar
1 teaspoon coarse salt

For the corn salsa
1 1/2 cups corn kernels
1/2 red onion, diced
1 jalapeno chile pepper, diced
Juice of 1 lime
3 tablespoons chopped fresh cilantro

For the pico de gallo
1 cup cherry tomatoes, halved
1/2 red onion, diced
3 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt and ground black pepper

The Basic Bowl Setup
2 cups shredded lettuce
2 avocados, thinly sliced
A few spoonfuls pickled onions
3 tablespoons cotija cheese

Additional toppings (optional)
Sliced scallions
Chopped fresh cilantro
Lime wedges

Directions
To make the roasted salmon
Preheat the oven to 485 degrees F. Line a baking pan with aluminum foil. Lightly grease the pan with olive oil or cooking spray. In a bowl, combine all the spices, lime zest, salt and black pepper and whisk together. Place salmon fillets, skin-side down, on the prepared baking pan. Cover the flesh of the fillets with the spice mix. Transfer to oven and cook for 8 minutes. Remove from the oven and let salmon rest on the pan for another 10 minutes before serving. 

To make the pickled onions
Place the onions in a jar or cup. In a bowl, whisk together the water, vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can make this ahead of time and once made, store it in the fridge in a sealed container or jar.

To make the corn salsa
In a bowl, combine the corn, onion, jalapeno pepper, lime juice, cilantro. Season with salt and black pepper, to taste. Mix well. 

To make the pico de gallo
In a bowl, mix together the tomatoes, onion, cilantro and lime juiced, stirring well. Season with a pinch of salt and pepper.

Roasted Salmon Burrito Bowl - A Thought For Food

Shrimp and Israeli Couscous Salad with Mango and Avocado

Shrimp and Israeli Couscous Salad with Mango and Avocado - A Thought For Food

Being the primary cook in our house, I have a lot of control over what's on the table. I prepare what I crave, and lately it's been salads. Often this is a green salad with vegetables and roasted salmon. However, when I'm in the mood for something heartier, I bust out the rice or couscous (I love my carbs). For this bowl, I pulled together a bunch of ingredients that make me sublimely happy: shrimp, mango, herbs, and avocado. It may not be the healthiest "salad," but its fresh and vibrant flavors are what I need to get me through these last weeks of winter.

Shrimp and Israeli Couscous Salad with Mango and Avocado - A Thought For Food

Shrimp and Israeli Couscous Salad with Mango and Avocado

Servings: 4-6, as a side

Ingredients:
1 1/2 cups Israeli couscous
3 cups vegetable broth
3/4 lb shrimp, peeled and deveined
1 mango, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
1/4 cup torn mint leaves
1/8 cup torn parsley leaves, stems removed
1 red pepper, chopped
1 garlic clove, minced
2 teaspoons minced ginger
Juice of 1 lime
Olive oil
Vegetable oil
Paprika
Salt
Black pepper

Directions:
In a medium saucepan, heat one tablespoon of olive oil over medium-high heat. Add couscous and stir continuously until the couscous gets a little color and smells toasted, 4 to 5 minutes. Add water and 1/2 teaspoon salt. Bring to a boil and reduce heat, cover, and simmer for 15 minutes. If there is any remaining liquid, drain through a colander. 

In a mixing bowl, toss shrimp with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add shrimp and cook for 3 minutes on each side.

Transfer the couscous and shrimp to a large serving bowl and toss with the red pepper, mango, lime juice, parsley, mint, garlic, and ginger. Season with salt and pepper, to taste.

Shrimp and Israeli Couscous Salad with Mango and Avocado - A Thought For Food

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl - A Thought For Food

Sushi and I have been good friends for quite a long time. My first experience consuming raw fish occurred when I was a sophomore in high school. I was spending the afternoon in New York with some pals and we ended up at a food quart with lots of options. I probably got a sandwich or a burger (this was before I became pescatarian), but someone brought a small platter of sushi to the table. We all looked curiously. What's that?  Even as a kid, I was an adventurous eater, so when she asked me if I wanted a piece, I said, "Sure!" Without thinking too much about it, I loaded it with wasabi and soy sauce (too much of both) and stuffed the whole thing in my mouth. After my sinuses stopped burning, I was able to enjoy the subtle flavors and variety of textures in that single bite. From that moment on, I was hooked.

There are other moments in my life where sushi has played an essential role. Like my relationship with Eric. When we had our initial phone conversations about where we should go for our first date, I suggested coffee or cocktails... you know, in case we didn't hit it off.  We agreed on a place and time and that was that. But a few days later, I got a call from him asking if I ate sushi. Yes... yes I do. Good, he said. Let's get sushi. As we sat at the table, a boat of sashimi and nigiri before us, he said, "Just so you know, if you didn't like sushi, I was going to break things off." And while some people might see that as being a bit dismissive, I was right there with him. I find that people who eat sushi tend to be more open-minded, especially when it comes to food. At the time, I knew I wanted a partner who was just as passionate about food as I was. I wanted to be with someone who was willing to take risks in life. When he told me that, I knew it was meant to be. (I should also add that we named our dog, who we got just before we were married, Maki. Yup... obsessed)

Needless to say, when I came across a recipe for Ahi Tuna Poke, in Sara Forte's striking new book, The Sprouted Kitchen: Bowl and Spoon, I was sold on making it. The whole thing came together so easily, I had to wonder why I'd never tried it before. It's basically a giant sushi roll bowl! Say THAT a few times. Sushi roll bowl. Sushi roll bowl. You can top it with all different kinds of veggies and make it as spicy as you'd like. Sara recommends wasabi or chili flakes, but I love the chili paste we keep stocked, so I went with that. Add to that a bit of grated ginger and garlic and a drizzle of soy and sesame oil and you have a kickin' marinade.

If I haven't expressed how much I adore Sara's book (and Hugh's pictures), let me take a moment to just say this. Buy the book. Now. The photos jump off the page, the writing tells a beautiful story, and the recipes... well, I guess that's the most important part. These are recipes that will stand the test of time. They can be made for a big dinner party or a quick weeknight meal (I'd say this poke falls under the latter). It's a book you keep in your kitchen... there's endless amounts of inspiration. Again... go get the book. 

Ahi Tuna Poke Bowl - A Thought For Food
Ahi Tuna Poke Bowl - A Thought For Food
ahi tuna poke bowl-3887.jpg
Ahi Tuna Poke Bowl - A Thought For Food
Ahi Tuna Poke Bowl - A Thought For Food
Ahi Tuna Poke Bowl - A Thought For Food
Ahi Tuna Poke Bowl - A Thought For Food

Ahi Tuna Poke Bowl

Source Adapted very slightly from the recipe in Sprouted Kitchen: Bowl + Spoon by Sara Forte

Yield 4 servings

Ingredients

1 1/2 cups short-grain brown rice or white rice
1 1/2 pounds sushi-grade ahi tuna
3 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 tablespoon rice wine vinegar
1 teaspoon grated ginger
1 teaspoon minced garlic
Chili paste
2 green onions, white and green parts, thinly sliced
3 carrots, grated
1 bunch (about 8) medium radish, thinly sliced
2 large, ripe avocados
1 bunch cilantro, chopped
Sesame seeds

Directions

1. Rinse the rice in a fine-mesh strainer. Cook the rice according to instructions or in a rice cooker.

2. With a sharp knife, cut the ahi into 1-inch cubes. In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, grated garlic, vinegar, and chili paste, to taste. Add the ahi and green onions and stir gently to combine. This much can be done up to 1 hour in advance. Keep chilled.

3. Just before serving, pit and dice the avocado into small cubes.

4. Arrange your poke bowl with a generous scoop of rice, ahi tuna, avocado, grated carrot and sliced radish. Sprinkle sesame seeds on top. Serve with cilantro and more soy sauce on the side.