I woke up thinking today was Wednesday, so that means this week is going by faster than I expected.
LDW flew by in a flash. And I can’t believe it’s already Thursday!
We enjoyed the last sips of true summer sunshine by the pool, because how else should we bid adieu? Truthfully, it’s going to feel like summer here right up until September 22 when the seasons change (and probably even for a bit after that). But we drank citrusy beers and ate summery food like it was going out of style. I even managed to read not one, but two, books.
Even though we’re so close to our wedding day (sick of me bringing it up yet?), I somehow managed to sleep really well all weekend. And really, this week as well.
I’m definitely one of those people who abruptly wake up in the middle of the night remembering something, and thought more of my nights would go like that during these final few weeks. But I’m sleeping so well through the night and only wake up when it’s finally time to get out of bed in the morning. Thankfulllyyy!
I’m sure there will still be another night (or three) I jolt out of bed at 3 am remembering something, but so far so good. This girl needs her beauty sleep or she quickly turns into beast.
Last weekend I drove up and back to the mountains in a day and was exhausted by the time I got home, and ordered in a salmon brown rice bowl for dinner from a place up the street. It was such a simple and straightforward dish, but it was SO good. I found myself instantly craving it the next few days, and instead of ordering it again, I decided to recreate it myself.
I tweaked it a bit – subbing cauliflower rice for basmati and roasting the broccoli in a little bit of sesame oil – but otherwise tried to keep it more or less the same. This is one of those meals that literally takes no time to throw together, and you could easily add whatever veggies you wanted – good way to get rid of leftovers and scraps!
The salmon gets tossed in a gingery soy dressing, and then you drizzle some sesame oil over the broccoli and they get roasted together on the same pan! While that is cooking – prep your other veggies and give the cauliflower rice (or regular rice) a quick cook, and then you’re done!
Who says you can’t whip up a hearty, healthy, weeknight dinner in no time at all? Totally don’t believe that with something this insanely good.
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grate
- 2 teaspoons toasted sesame oil, divided
- 1 clove garlic, minced
- Red pepper flakes
- Salt and pepper
- 2 fresh 4 ounce salmon fillets
- 2 teaspoons olive oil
- 1½ cups broccoli florets
- 2 cups cauliflower rice
- 2 whole carrots, diced
- 1 cup shelled edamame
- Toasted sesame seeds, for serving
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
- In a small bowl, whisk together the soy sauce, rice vinegar, ginger, 1 teaspoon sesame oil, garlic, a pinch of red pepper flakes and salt and pepper.
- Drizzle a little olive oil over the salmon and place it skin side down onto one side of the baking sheet. Brush the marinade onto the salmon fillets. Reserve 2 tablespoons of the sauce to use for the cauliflower rice.
- Place the broccoli florets onto the other side of the baking sheet and toss with the remaining teaspoon of toasted sesame oil. Sprinkle with salt and pepper and a pinch of red pepper flakes. Roast in the oven 15-20 minutes, until salmon is flakey and cooked in the middle and the broccoli is roasted!
- While that is cooking, heat a teaspoon of olive oil in a large skillet over medium high heat. Add the cauliflower rice to the skillet and pour in the remaining soy ginger dressing you reserved. Season with salt and pepper, and cook 3-5 minutes.
- Divide the rice into bowls, top with the diced carrots, edamame, roasted broccoli and a salmon fillet. Sprinkle toasted sesame seeds over top and serve!