Spring salmon bowls for the soul

DICKINSON — Food is the center of my universe. Most mornings, enjoying a hot cup of coffee in one of the many coffee cups that I collect is what gets me out of bed. That's one of many habits I picked up from my mom that I’ll never be able to break and I’m okay with that. Every Sunday my boyfriend and I make a breakfast feast that includes everything from over easy eggs to crispy bacon and toasted sourdough bread with an avocado spread. When I visit Phoenix, I think half my trip centers around which of my favorite hometown restaurants is a nonnegotiable stop with my family.

Of course the taste, flavor and quality of food are among the reasons I enjoy food so much. However, there is something to be said about preparing and sharing a meal with others that elicits a certain intimacy that only happens over a meal, and that for me is one of the most remarkable feelings in the world. There are so many profound conversations, truths, tears, smiles, and laughs — even my college graduation happened over a meal at Texas Roadhouse. So in a way, I feel like a big portion of the pinnacle moments in my life have unfolded over a dinner table. Food and cooking are a universal language, a level playing field that I believe anyone can learn.

Josiah C. Cuellar / The Dickinson Press

Anthony Bourdain best captured what I’m trying to express when he said, “Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself."

I am by no means Mr. Bourdain but I cook nearly every day and hope to share a few of my favorite recipes with people across Dickinson. My goal is to inspire people to indulge in more self-made meals together because there is truly nothing better in life than enjoying a meal with the people you love.

Josiah C. Cuellar / The Dickinson Press

Today I am sharing with you a fresh spring salmon bowl just in time for the warmer days we’ve been having. I make this dish just about every week and I can’t get enough of it, so I hope you enjoy it just as much. I’ve always made mine in the air fryer just for ease and convenience sake, but since not everyone has one I also included instructions on how to make it in the oven too. It turns out nearly identical and entails pretty much the same amount of work and dishes. I also want to note, there is a Siracha shortage so if you are on the hunt as I was you will not find the original red and green package in town. However, there are a ton of alternatives that I have used and enjoyed so don’t be scared to experiment!

Josiah C. Cuellar / The Dickinson Press

Ingredients:

4 Salmon filets

1 cup rice (Basmati, jasmine, your preference!)

Marinade: 

3 tablespoons Siracha

1 ½ tablespoons honey

1 teaspoon soy sauce

1 tablespoon olive oil

3 cloves of garlic minced

½ of a lemon squeezed or about 2 tablespoons lemon juice

½ teaspoon salt

½ teaspoon pepper

Toppings:

1 cucumber sliced

1 carrot chopped, sliced, or grated

1 avocado sliced

Sesame seeds

Josiah C. Cuellar / The Dickinson Press

1. To make this as time efficient as possible, I start by getting my water boiling for my rice. 
   
2. If you are using the oven method, preheat your oven to 425 degrees.
   
3. While the water is heating up, slice the skin off your salmon and dice it into bite-size cubes. Then combine your cubed salmon and marinade ingredients into either a bowl or ziplock bag to begin marinating. Let the flavors develop in the fridge while you prepare the rest of your ingredients. 
   
4.  At this point, your water is probably boiling and ready for rice. I always add a tablespoon of butter because anything with butter is always better. Cover and cook to package instructions. 
   
5. Next, wash and chop your vegetables and set them to the side, you won’t need them till the very end. 
   
6. If you are using an air fryer, add your salmon to the basket being mindful to not overcrowd the basket. Overcrowding = not crispy. Set your temperature to 400 (that's the highest mine goes) and your timer to 12 minutes. Periodically flip your salmon and once you see crispy golden edges, you're ready! 
   
7. If you are using an oven, line an oven-safe dish with aluminum foil and a splash of olive oil before adding your salmon. I put mine on the middle rack for about 10 minutes, then I switch the oven to broil for 4-5 minutes until the salmon gets those crispy brown edges. Oven temperatures vary so be sure to keep an eye on it! 
   
8. Now you're ready to assemble your bowl. Add a scoop of rice, a scoop of salmon, your favorite veggies, a sprinkle of sesame seeds and a splash of soy sauce and enjoy!