Name: Sesame Salmon Rice Bowl with Wilted Spinach & Cucumber Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 1 ½ English cucumbers; 1 ½ cups jasmine rice; 1.02 kg salmon fillet; honey; rice vinegar; salt; sesame seeds; soy sauce; tahini; toasted sesame oil

Sesame Salmon Rice Bowl with Wilted Spinach & Cucumber SaladSesame Salmon Rice Bowl with Wilted Spinach & Cucumber Salad — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

1 ½ English cucumbers

1 ½ cups jasmine rice

1.02 kg salmon fillet

honey

rice vinegar

salt

sesame seeds

soy sauce

tahini

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry spinach (skip this step if it came pre-washed).

Place water in a large skillet and bring to a simmer over medium-high heat.

Once the water is simmering, add spinach in handfuls, waiting for it to wilt slightly before adding next handful. Cook, stirring frequently, until wilted, about 2 minutes. Using tongs, transfer spinach to the colander, rinse with cold water, and set aside to drain (reserve skillet for later use).

Place vinegar, honey, soy sauce, and salt in a medium bowl. Whisk to combine the marinade.

Wash, dry, trim, and slice cucumbers crosswise into very thin rounds. Add to the bowl with the marinade; using your hands, gently massage cucumber with the marinade until wilted, 1-2 minutes. Set aside.

Return skillet to medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate. Season with salt on the top-side.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook until skin is crispy and flesh is opaque, 3-4 minutes per side. Transfer to a clean plate and set aside.

Meanwhile, place tahini, sesame seeds, soy sauce, water, and honey in a small bowl. Whisk to combine the sesame dressing.

Using your hands, squeeze as much water from the spinach as you can. Place in another medium bowl, add half of the sesame dressing, and toss to coat. (Reserve remaining dressing for serving.)

Divide rice between bowls; top with salmon, spinach, and cucumbers. Serve with remaining dressing for drizzling over the salmon. Enjoy!

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