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Pineapple-Tamari Salmon & Sticky Rice Bowls

Sweet and tangy pineapple-tamari Surrender Salmon served over sticky rice with fresh carrot ribbons, radishes and green onions.

Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 517 Fat: 7g Carbs: 34g Protein: 21g

Alaskan natives have been fishing the waters of Bristol Bay for centuries. The tasty, red-orange meat of the sockeye salmon is highly delicious and packed with nutrients. And Surrender Salmon’s process ensures the fillets retain as much of those benefits as possible. This dish features a classic Asian flavor profile full of fresh, colorful, textured fun. Perfect for a quick summer meal!

Ingredients
Tamari-sugar base
Sesame seeds
Sushi rice
Green Onions
Carrot
Radishes
Surrender salmon fillets
Pineapple

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Bias slice Cutting or slicing on a diagonal angle
Simmer To stew gently below or just at boiling point.

What you need

Medium sauté pan

Small pot with lid

Small sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 350ºF. Wash and dry all produce. Remove root ends from green onions and discard; then, bias slice. Remove root end from radishes and discard; thinly slice. Remove top and peel from carrot and discard; then, grate. Remove salmon from package; rinse and pat dry.

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Step 2: COOK RICE

Place sushi rice, 1¼ cups water and a pinch of salt and pepper in small pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While sushi rice is cooking, begin searing salmon (Step #3).

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Step 3: SEAR SALMON

Heat 1 Tbsp. oil in medium sauté pan over medium-high heat. Season salmon with a pinch of salt and pepper. Once hot, add salmon, skin side down, to pan for 3-5 min and sear; pressing down using hands or spatula to keep the salmon from curling. Cook until skin is crisp and brown. USDA recommends cooking salmon to an internal temperature 145ºF.

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Step 4: FINISH SALMON

Transfer salmon to oven and bake 4-5 min until done. While salmon is baking, begin making pineapple sauce (Step #5).

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Step 5: MAKE PINEAPPLE SAUCE

Place pineapple and tamari-sugar base in small sauté pan over medium heat, stirring to incorporate. Simmer 3-4 min until reduced by half.

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Step 6: PLATE YOUR DISH

Divide sushi rice between two bowls, top with carrot, radishes, green onions, salmon and sauce. Garnish with sesame seeds. Enjoy!