Lately, I’ve been making an extra effort to find healthy, quick weeknight recipes so I have a stockpile of ideas for the upcoming year when I’ll be balancing full-time teaching and full-time grad school. It’s going to be insane, but it’s something I’ve wanted and worked very hard to get, so I’m bound and determined to enjoy and appreciate it.
Of course, a big part of holding myself together through what will invariably be a stressful year is going to be keeping my mind and body fueled with nutritious meals. Fortunately, I also find cooking relaxing and am more than willing to make dinner prep my study break. I can guarantee I’ll be making this meal during a study break on several occasions. I can easily get the rice going, do some work, then return to the kitchen to finish the other components up and eat. I love knowing that I’ll get such a balanced mixture of vitamins, minerals, protein, and carbs all in one meal. Even better, I love knowing just how great it will taste.
Salmon Brown Rice Bowls with Snap Peas and Oranges
adapted from Cooking Light, March 2014
1/2 c. brown rice
8 oz. salmon
1 TBSP olive oil
1/4 tsp. each salt and freshly ground black pepper, plus more to taste
1/8 tsp. ground coriander
1 c. sugar snap peas
1 orange, segmented
2 TBSP crumbled goat cheese
2 TBSP plain Greek yogurt
2 tsp. chopped fresh dill
1. Cook brown rice according to package directions.
2. With 10 minutes cooking time left on the rice, heat the olive oil in a large sauté pan over medium high heat. Season the salmon with the salt, pepper, and coriander. Place salmon skin side down first, and cook until flaky and hot throughout, 3-4 minutes per side. Remove, place on a plate, and tent with foil to keep warm.
3. In the same skillet, cook snap peas until tender and bright green, about 3 minutes.
4. Just before assembling, break the salmon into large flakes with a fork. Divide rice among two bowls, then top with salmon, snap peas, orange segments, and half the goat cheese crumbles. Top each bowl with a 1 TBSP dollop of Greek yogurt and garnish with 1 tsp. dill. Salt and pepper, to taste.
Yield: 2 servings