Salmon Bowls With Pickled Cucumbers

Every Sunday morning I make myself a matcha and get cozy on our couch to menu plan. For me, cooking is the way I show love. It’s my main creative outlet and in that way keeps me sane. I’m not a professional chef, but I really do love the whole cooking process (and I’d happily go to culinary school if they’d let me bring Noa along).

After I plan out our week, we usually walk to the Melrose Farmer’s Market and I’ll grab as much as I can there. Then, I’ll order whatever I couldn’t find through Instacart. Things are obviously looking a little different these days, stuck in quarantine. I miss our Sunday outing, and getting my hands on certain ingredients, like eggs, has become challenging (why are people hoarding eggs?!). I put in my Instacart order as usual last Sunday, but it wound up taking six day to arrive! We were working with a pretty empty fridge to begin with, so I ended up having to get really creative through the week and honestly kind of had fun with it. We obviously could have run to the store if it was truly needed, but I wound up using frozen produce I would have never used and making homemade nut milk (and wondering why I never take the time to do it). Our order finally arrived last night and I had a new level of appreciation for the fresh ingredients I normally take for granted. I whipped up these salmon bowls, and they turned out so great I had to share the recipe:

Salmon:
2 salmon pieces (5-6 ounce servings)
1/4 cup olive oil
1/4 cup tamari (or soy sauce)
2-3 cloves garlic, minced
1 teaspoon sriracha
1 tablespoon lime juice
2 teaspoons honey

Pickled cucumbers:
1/3 cup rice vinegar
2 tsp coconut palm sugar
1 tsp salt
1 tbsp toasted sesame oil
1 cucumber, thinly sliced

Toppings:
2 cups cooked quinoa or rice
2 soft boiled eggs
1 avocado
Sliced green onions (greens only)
Sesame seeds and oil for topping
Optional, but encouraged: sriracha mayo

Step 1: Whisk the salmon marinade ingredients together, cover salmon pieces in sauce, then refrigerate for 30-60 minutes. When ready, bake at 350 for 18 minutes.

Step 2: Thinly slice cucumber. Whisk together all pickling ingredients, zap in the microwave for a minute or over stove top for a couple minutes, until the sugar and salt dissolves. Let cool slightly, then submerge cucumbers in liquid and store in the fridge.

Step 3: Distribute quinoa evenly between two bowls. Add one piece of salmon to each bowl (pour all the extra sauce over quinoa). Add half an avocado, sliced, to each bowl. Peel and slice the egg in half, adding two halves to each bowl. Sprinkle over green onion, sesame seeds, and a drizzle of sesame oil. Divide pickled cucumber between the bowls (first draining the liquid).

Cooking tip: to cook medium-boiled eggs, bring water to a boil, then add the eggs and a generous pour of baking soda to the water. Boil for 7 minutes and immediately put eggs in an ice bath. Your eggs will be super easy to peel from the baking soda!