Jessica Merchant's Blog, page 332

Chipotle Chicken Cobb Salad.

Here’s how to take a cobb salad and make it a million times better.

Chipotle chicken. Check! Avocado. Check! All the crazy flavor? Check check check.

This makes me want to eat a salad every day of my life.

This recipe comes from Gaby’s new cookbook and you guys, the book is absolutely AMAZING. I want to make every single thing out of it. The dishes are incredible. As I flipped through, trying to decide what to make, so many things stood out. But this recipe practically jumped off the page.

Gaby calls this the summer cobb salad, but I figured I could make a few minor adjustments for it to work right now. The flavor combination just sounded fabulous to me. And since we’re in forever winter here (it’s snowing, WHAT!), I’m craving anything that reminds me of warm weather. Or tastes like summer. And is loaded with flavor.

Or all of the above!

This salad has almost everything in it that I’m obsessed with. And I say almost everything, because there isn’t any cheese. OMG. How am I making a salad without cheese? But I’m doing it!

We’ve got:

Chipotle marinated chicken that is to die for!

Super crispy bacon.

Strawberries! FAVORITE.

Sweet corn, which I also adore.

Sliced avocado, of course.

The only thing I changed up was the vinaigrette. Gaby uses a lemon one and I was fresh out of lemons! So I used lime. UH HUH. Oh my gosh. So freaking good.

Oh oh and I used my favorite method of broiling the chicken thighs instead of grilling, because SNOW. Ugh.

Good thing this delicious and amazing salad makes up for all of that. Seriously, this is a must must make. Today!

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Chipotle Chicken Cobb Salad

Yield: serves 4 to 6

Total Time: 1 hour 30 minutes

Ingredients:

chipotle chicken

1 tablespoon vegetable oil
2 chipotle chiles in adobo sauce, finely chopped
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon fresh cracked black pepper
4 boneless, skinless chicken thighs

salad

3 to 4 cups leafy greens (I used romaine and bibb lettuce)
4 strips applewood smoked bacon, cooked and crumbled
10 strawberries, quartered
2 ears corn on the cobb, kernels removed
1 ripe avocado, thinly sliced
salt and pepper

lime vinaigrette

juice of 1 lime
1 tablespoon champagne vinegar
2 garlic cloves, minced
1 shallot, finely chopped
1/3 cup olive oil
salt and pepper



Directions:

Stir together the oil, chipotles, garlic powder, cumin, oregano and pepper. Place the chicken in a baking dish or ziplock bag and add the marinade, tossing well to coat. Marinate for at least 1 hour or up to 8 hours.

Heat the broiler in your oven to high. Line a baking sheet with aluminum foil. Place hte chicken on the foil and broil it for 7 minutes. Flip it, then broil for 7 minutes more. Let the chicken sit for 5 minutes before slice.

To assemble the salad, arrange the greens in a large bowl or platter with the bacon, strawberries, corn, avocado and chicken. Toss with the vinaigrette and serve!

lime vinaigrette

Combine all the ingredients together in a bowl and whisk until combined. This stays great in the fridge in a sealed container for up to 5 days!

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Don’t you just want to live inside this bowl?!

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Tuesday Things.

1. While I have a bunch of trips coming up for the book tour, we finished the first of three difficult ones and traveling with kids is no joke! I mean, if it was just me now I could live out of my suitcase and stuff until July. But I can’t!

2. Speaking of, I started to read The Great Alone a few weeks ago but didn’t get into it. I thought I could read on the plane but HAHAHAHAHA. Point being – this is what I’m reading now. Kristin Hannah has always been one of my favorite authors.

3. Um, also. I used packing cubes for the first time ever and I think my life may be changed.

4. These out-of-this-world cocoa brownies were made for me!

5. Every year at this time I talk about how I think Coachella would be my absolute worst nightmare. I mean, I’m not changing my tune completely on that, but some of the instagram pics actually look FUN! Beyonce, yes of course. Maybe I’m just a little stir crazy from being cooped up all winter. Which is still happening, by the way. WINTER what.

6. I need an electric kettle in my life. Suggestions?

7. TV things! So I’m reeeeally back into Homeland now, even though this week was a little boring. Crazy-then-medicated Carrie is the best Carrie. Claire Danes is such an amazing actor. And heartbreaking. Oooh and Billions. Can we please just have SOMETHING with Axe and Wendy? Anything? Please?

8. How to clean up your overwhelmed email inbox. Um. Yes please.

9. Guys! I ended up buying the pink glitter mask while I was in NYC and I used it on Sunday night. Not only did it DYE MY FACE PINK, it left legit huge chunks of glitter on my skin that I couldn’t remove for hours! Those were the only cons though. If you consider neon pink skin a con.

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Tortilla Eggs.

Welcome to my new favorite thing. Like ever. Tortilla eggs have changed my life.

I am not kidding! These tortilla eggs blew my mind.

At first, I was just intrigued. But after making one? Holy cow. I was blown away. Blown away by the simplicity but also by the deliciousness. Why had I not ever attempted this? It didn’t even cross my mind. And I mean, I was the queen of the microwaved cheese quesadilla when I was a tween.

And everything is better with an egg on it!

Let’s just get to it because you need to skedaddle into your kitchen and make one of these ASAP. This recipe comes from Mary’s new cookbook, The Weekday Lunches and Breakfasts Cookbook.

Right? Right? This cookbook is everything! I swear that it was made for me because I struggle with lunch every single week. I never know what to make us, I want it to be on the healthier or lighter side, but I want it to be filling. I don’t want my lunch to consist of seven bites of yogurt and then a brownie from a recipe I’m testing and maybe a few bites of chicken from another recipe I’m photographing. While I absolutely adore my job and love working from home, the lack of structure that the days hold (and the unpredictability now that babies are involved!) can very much throw off my lunch game.

And now this book – it’s saving me. It’s SO good. There are so many fabulous ideas. My most favorite (aside from these fabulous tortilla eggs, of course) is the page titled “How to Eat a Salad Everyday.”

!!!!!!

And it’s not ideas for boring salads. Mary gives the most incredible salad combos and ideas that I ACTUALLY feel like I can eat a salad every single day now.

But anyway! The freaking tortilla eggs that have changed the game.

These are sort of like the egg-in-a-hole toasts. Sort of. Not exactly. You don’t cut the center out of the tortilla. And you’re going to melt cheese on everything. The kicker is, however, that the tortilla also gets CRISPY (oh dear Lord, yes) from the pan. And the cheese is melty. And the egg is perfectly cooked but runny in the center.

It’s seriously AMAZING.

On top – throw whatever you want! You don’t need anything. Or you can load up the hot sauce or the veggies or whatever else sounds fantastic on tortillas and eggs.

Now the best part of this whole thing is that the tortilla eggs take MINUTES. Truly, minutes. Minutes for so much flavor. And it’s extremely satisfying and filling. I didn’t expect to love it as much as I did, and now… well. I think you can tell by my dramatic but very honest explanation that these are perfection.

Perfection!

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Tortilla Eggs

Yield: serves 1, is easily multiplied

Total Time: 10 minutes

Ingredients:

1 teaspoon butter
1 large egg
pinch of salt and pepper
1 ounce freshly grated sharp white cheddar
1 (4-inch) flour tortilla

for serving

sliced tomatoes
green onions
avocado
jalapeno peppers
fresh cilantro



Directions:

Heat a large skillet over medium heat. Add the butter and once it melts, crack the egg over top. Sprinkle with salt and pepper. Cook until the egg turns white and opaque. Gently flip the egg. Once flipped, top it with half of the grated cheddar. Place the tortilla on top. Cook for 1 minute.

Gently flip the egg over so the tortilla is now on the bottom of the pan. Top with the remaining cheese. Cover with a lid and cook for another minute. Slice the tortilla egg onto a place and cover it with the tomatoes, onions, avocado, peppers and cilantro. Serve!

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Hot Honey and Goat Cheese Pepperoni Pizza.

[This post is sponsored by DeLallo Foods! I teamed up with them to share pizza for pizza month and oh my gosh… just wait!]

Otherwise known as our newest obsession!

Annnd yes… it’s another Detroit style pizza. Which is OH SO good. Detroit style pepperoni pizza this time! I can’t help myself.

Inquiring minds (read: my very nosy millennial mind) want to know – what is your all-time favorite pizza combination?! For years, I’ve been rambling about how I really just love plain pizza. But I’m sort of changing my tune. Just a bit.

I want all sorts of things on my pizza these days. Like, trash it up good.

On Friday night, we actually had carbonara pizza here in NYC and it was UNREAL. Like so unreal that I’m making it on Tuesday when I get home and I will post it in another week or so. I PROMISE. This carbonara pizza will make us best friends. After this hot honey goat cheese pizza does!

Not sure I’ve ever tasted something as fascinating in my life as this hot honey pizza.

SO!

Exciting stuff! I’m partnering with my friends at DeLallo Foods for this post because it’s pizza month. Seriously though, for me, I think 2018 has been pizza YEAR. This is, like, the fourth pizza recipe I’m sharing in four months! I’m all over it right now.

And while we’ve been freaking over my last Detroit style pizza, I’ve actually used their pizza dough probably just as much as my own. It works wonders. Eddie adores it. He buys like ten at a time, so we never run out. And it’s easy enough for him to do too. The yeast comes in the packet, you add warm water, mix it up and let it rise for an hour.

BOOM. Done. And guess what? It ALWAYS rises. Always.

Their pizza kit could not be more perfect for a Detroit style pizza too. There is enough to make a really thick and buttery crust that rises in the 9×13 baking dish like a charm. In fact, it’s the perfect amount! On the flip side, we also make thinner crust pizzas too. Sometimes I’ll take the kit and make three pizzas from it. It’s so versatile and EASY.

But I know what you’re really thinking. What the heck is wrong with me because I’m putting HONEY on pizza. Right?

This pizza is inspired by another local pizza here at Federal Galley. Their pizza has hot honey and pepperoni and it was actually Eddie’s idea for me to recreate it. Which is hilarious, since I’m pretty sure he has always said that he disliked honey. Uh huh.

There are so many flavors going on here that just WORK. I’m glad he realized that.

The pepperoni has a bit of a bite. The goat cheese is creamy and tangy. It cuts the spice a little! And the hot honey is, well… HOT! But also sweet. Such a good combo when paired with that fluffy cloud pizza that has crispy crunchy edges with melted cheese.

It’s no secret that another obsession I developed in the last year was that of hot honey. I drizzled it over pineapple wedges and then did the same with caramelized sweet potatoes. Here, not only did I use the honey, I also scattered the candied jalapeños all over the pizza!

And then topped the whole thing with some fresh arugula for crunch. And extra peppery flavor. It’s refreshing! And let’s be real… puts veg on our pizza so we can feel great about life. We win!

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Hot Honey and Goat Cheese Pepperoni Pizza

Yield: serves 4

Total Time: 2 hours

Ingredients:

1 DeLallo Foods pizza kit
3 tablespoons olive oil
1 1/2 cups marinara sauce
4 ounces goat cheese
2 ounces sliced pepperoni
1/2 teaspoon dried oregano
1 1/2 cups freshly grated provolone or mozzarella (or a mix!) cheese
4 cups baby arugula greens

hot honey

1/2 cup honey
1 jalapeño pepper, thinly sliced (keep the seeds in!)



Directions:

Prep the dough and let it rise.

Drizzle 2 tablespoons of olive oil into a 9x13inch cake pan or dish. Remove the dough from the bowl and knead it a few times until silky, using a sprinkle of extra flour if needed. Place the dough in the pan and press it out towards the edges. It might not reach the edges at first (and it will spring back), so give it 10 minutes to rest, then try again. You can do this a few times, letting it rest and stretching it out! Once it’s in the pan and as close to the edges as it will get, cover it and let it rise again for 30 minutes.

Preheat the oven to 550 degrees F.

To make the pizza, press the dough down in the pan with your fingertips and remove any large air bubbles. Spread the sauce on the dough, leaving a small border around the edges. Add on about 3/4 of the goat cheese and most of the pepperoni slices. Top with the grated cheeses and a sprinkle of oregano. Add a few more tablespoons of sauce if you’d like. It’s okay if it’s around the edges, because it will get crispy on the edges of the dough!

Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly and the crust around the edges is golden. Toss the arugula with the tablespoon of olive oil. Remove the pizza and drizzle it with a few tablespoons of the hot honey. Top it with the arugula. Add the remaining crumbled goat cheese. Add on the jalapeno slices from the honey if you wish! Slice and serve!

hot honey

Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds. I like to keep the peppers and throw them on the pizza!

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Creamy, crunchy, spicy and cheese! I need nothing else.

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Currently Crushing On.

Happy weekend! Today we are in NYC for a stop on The Pretty Dish book tour! I’m signing books at MacKenzie-Childs at 11 today and I can’t wait to see some of you! Spending the last few days in NYC with kids sure is different than it has been in the past, but it’s been super fun.

If you haven’t got your copy of The Pretty Dish yet, it would mean so much to me if you would order one!

And don’t forget about The Pretty Dish book club! The Facebook group is amazing.

I hope you guys have a great weekend! xoxo

Some of my favorites:

this is real stovetop mac and cheese. !!!!!

adore this pancetta and spring greens grilled cheese.

vegan coffee caramel overnight oats. deeeelish.

holy cow. garlic fries with jalapeno and cilantro.

squash blossom pizza HELLO!

OMG these chilaquiles.

smashed white bean salad tartines. love this idea!

this romanesco cauliflower pasta is so pretty,

whoa… chewy citrus poppy seed cookies. yum.

craving these kale and ricotta stuffed shells.

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Peanut Butter Crumble Yogurt Parfaits.

Um why can’t my breakfast look like this every day?

It’s a freaking peanut butter parfait! And it’s a good one.

This peanut butter parfait just might be my new go-to. Even though I’ve been really into savory breakfasts lately, once a week or so I need something sweet. And pretty much every day I want something peanut buttery. I looooove peanut butter.

This recipe comes from my friend Lindsay’s new book, Nourishing Superfood Bowls. The whole mess is a delicious peanut butter yogurt mix and it tastes SO good. I actually keep making the yogurt mixture on its own because it’s just ridic and so so easy. Almost like whipped peanut butter yogurt mousse. But not horrible for us!

Delish.

Lindsay includes these fun cookie dough balls too! They are a mix of oats and honey and crumble right into the yogurt like a dream. Her version uses protein powder but since I ended my affair with that years ago (I’m basically scarred), I used the plain collagen peptides and they worked great!

And I loved making these into little parfaits because they seemed like a dessert! Or breakfast dessert. Like the treat that you want to eat AFTER breakfast.

They are topped with molasses (get the really good stuff) and toasted coconut too. Texture, crunchy, creaminess… I can’t. The combination is just so perfect.

Lindsay’s book includes SO many amazing bowls. Like it makes me want to eat veggies everyday for every meal – it’s all so fabulous. But there is also a small chapter in the back filled with amazing treats, and this is one of them. A pinch of sea salt on top? I mean, I’m dying! This is like eating a big peanut butter cookie for breakfast and I don’t hate it.

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Peanut Butter Crumble Yogurt Parfaits

Yield: serves 2

Total Time: 30 minutes

Ingredients:

cookie dough bites

3/4 cup quick oats
1/2 almond or peanut flour
1/2 cup collagen peptides or vanilla protein powder
1/2 tablespoon cinnamon
1/3 cup creamy peanut butter
1/4 cup honey
1 teaspoon vanilla extract

yogurt parfaits

1 cup plain greek yogurt
2 tablespoons creamy peanut butter
1 tablespoon honey
1/4 cup toasted coconut
1 tablespoon molasses
pinch of salt salt



Directions:

cookie dough bites

Place the oats in a food processor and pulse until they are finely ground. Place them in a mixing bowl and add in the almost flour, protein powder or peptides, cinnamon and peanut butter. Mix well to combine.

Add the honey and vanilla extract, mixing well. Being to bring the mixture together with your hands and roll it into 1-inch balls. Place them on a parchment sheet lined baking sheet. Freeze for about 30 minutes until they are set. They can be stored in a ziplock bag here until ready to use!

yogurt parfaits

Whisk together the yogurt, peanut butter and honey until smooth. You can transfer the mixture to bowls or make these cute little parfaits like I did! Later the yogurt mixture with some of the crumbled cookie dough bites. Drizzle with the molasses and top with the toasted coconut and sea salt. Serve immediately.

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Isn’t that a beauty!

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Ginger Honey Tea Tonic.

Otherwise known as, the cold buster! Or the Starbucks medicine ball. YES.

Or, MY Starbucks medicine ball recipe. I’m sort of obsessed,

Seriously who comes up with these amazing combos? I think we should develop some crazy coffee recipe here and see if we can get Starbucks to add it to their secret menu and then add it to their real menu, Apparently thats what happened with the medicine ball. I propose bacon coffee.KIDDING.

A quick google search will tell you what the ingredients are. They are simple, but not things that I had in my house. And I was majorly desperate, because when I ordered one of these last week? They were all OUT. Noooooo.

I don’t know how we made it through the entire winter and most of flu season without any of us getting sick. I mean, I’m majorly thankful! But the last few weeks have been a little rough. Max has pretty much never been sick up until a few weeks ago, and he’s had all sorts of colds and coughs that we’ve been passing around to each other. I woke up last week with a sinus infection and started freaking out, because the book tour started this week. No way did I want to fly feeling like death.

So this is my version of the Starbucks medicine ball. The only thing I don’t add is the peppermint syrup. Sometimes, when I get this at Starbucks, I do add the syrup. But I didn’t feel like I needed it at home, plus I sort of avoid major peppermint things at the moment since I’m nursing. I also really love it without the peppermint syrup!

And you know that I’m totally not a tea person, but this is one tea that I adore. I can drink the entire thing. Most times, I swear that tea just tastes like dirt and grass and there is nothing to save it. No milk, no sugar, nothing.

But this one? It’s perfect. Probably because the base is steamed lemonade and water. Yes yes, lemonade! There’s already a bit of added sweetness there so it’s perfect.

For the teas, you need a minty tea and a peachy tea. That’s one of the reasons that I don’t add the extra peppermint – the mint tea is more than enough for me. I used the Tazo refresh mint and am now loving it. Like I may even drink it on its own.

Since I didn’t do the peppermint, I added a bunch of my own freshly grated ginger.

YOU GUYS. Last week I was so desperate that I actually chewed raw garlic and ginger. So many of you have told me over the years that it works. I think that you have to chew cloves like every hour or something through? I couldn’t do that. Eeeep.

I ended up spreading Manuka honey on a cracker and added a chopped garlic clove with a ton of fresh ginger. It was not pleasant, but I got it down. I did two of them. Maybe that also contributed to my sinus infection/cold only lasting like four days. Oh oh oh and this elderberry syrup stuff! LIFE SAVED.

Anyhoo, back to the tea. I made it a bunch last week but I made a big batch to photograph a few days ago – and I just couldn’t stop drinking it. I might have found the tea that I finally enjoy. I want to make it all the time now! That may defeat the purpose but… who cares. It’s DELISH.

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Ginger Honey Tea Tonic

Yield: serves 2 to 4

Total Time: 15 minutes

Ingredients:

1 1/2 cups lemonade
1 1/2 cups water
2 bags mint tea
2 bags peach tea
2 teaspoons freshly grated ginger
1 to 2 teaspoons honey (or more)
1 lemon wedge or slice for garnish

 

Directions:

Bring the lemonade and the water to a gentle boil (in a kettle, or heck, in a saucepan!). Place the tea bags (in separate mugs or in a large measuring cup/pitcher) and ginger in the mugs/pitcher and pour the lemonade water over to steep. Steep for about 5 minutes, then remove the tea bags and stir in the honey.

Add a slice of lemon and drink!

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And I also might just make it to drizzle honey like that.

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Sheet Pan Smoked Sausage and Peppers.

Easiest meal ever, coming right up.

I can’t believe I’m actually showing you this sheet pan sausage and peppers, but it’s been so requested since I constantly talk about it. Eddie calls it my cop-out meal, and it totally is because it takes NO time at all.

Okay, that’s a lie. It does take a bit of time in the oven, but the prep for it only takes a few minutes. And it tastes really great! Even though it’s the most unphotogenic thing ever. It even made an appearance in my recipes disasters a few years ago – that’s how long I’ve been holding out on you. I just will never get over sausage photography.

SO, you guys know that I really don’t love sausage. My favorite thing to use here is turkey sausage and we really love smoked turkey sausage. But you can use any kind of sausage!

Okay now I will stop saying sausage.

And there are so many ways you can eat this. Obviously, right off the pan! Nothing else. Many times we end up eating it with just the peppers and the sausage because it’s easy or we’re in a rush.

You can also make an additional side with it, like rice or quinoa or potatoes – or whatever! I probably make brown jasmine rice the most often. Trader Joe’s makes my favorite. I like the juices from the pan to mix in with the rice. Uh huh.

Another option is to shove it all on a sandwich! If you have leftover buns (or just buy buns to use for this!) add a slice of melted sharp cheddar or something… ooooh, it’s amazing. We actually discovered this by accident after a day where I’d been recipe testing pretzel buns and beer cheese sauce. HOLY COW. Sandwiching THIS on THAT was incredible.

However, it also turned it into a not-so-light meal. And we usually use this meal as one of our fall-back healthy choices during the week. So it’s very rare, but I have been known to make said pretzel rolls and beer cheese just for this dish. As a treat. As a serious indulgence. Or, like, party food!

So now you know our biggest weeknight secret. Right here.

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Sheet Pan Smoked Sausage and Peppers

Yield: serves 4

Total Time: 45 minutes

Ingredients:

2 smoked turkey sausage links (12 to 15 ounces total), sliced in half length wise
1/4 cup of your favorite BBQ sauce
1 red bell pepper, sliced or chopped
1 orange bell pepper, sliced or chopped
1/2 red onion, sliced
1 1/2 tablespoons olive oil
1 tablespoon balsamic glaze
2 garlic cloves, minced
pinch of salt and pepper
2 tablespoons fresh oregano



Directions:

Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray (or mist with olive oil).

Slice the smoked turkey sausage length wise and brush the open sides with BBQ sauce. I then like to cut them into roughly 2-inch long pieces (see above photos for reference).

Place the peppers and onions on the baking sheet. Toss with the olive oil, balsamic glaze, minced garlic, salt and pepper. Add the sausage pieces on the sheet.

Roast for 25 to 30 minutes, until the veggies begin to caramelize and the sausage gets golden. Remove from the oven and sprinkle with fresh oregano. Serve immediately!

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What’s your favorite ugly dish?

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Tuesday Things.

1. Is it just me, or do you find yourself cleaning the ENTIRE house like a psycho before you travel? Like, I’m not talking a quick general clean up. I want things spotless and everything in its place. And that’s basically impossible with kids!

2. Oh my gosh, how amazing do these quinoa flour chocolate chip cookies look?!

3. Eddie is so utterly sick of me listening to The Greatest Showman soundtrack. And me putting on the movie like five times in a row on the weekends. WHY IS IT SO GOOD. I blast it in the car like a nutjob.

4. I think I need this pink glitter mask because… it’s me. And it’s My Little Pony. Which Max loves to watch!

5. TV of the week. LOVED the Homeland episode. It kept me on the edge of my seat and even though crazy Carrie kills me, Claire Danes is so amazing at crazy Carrie. I thought the Billions episode was one of the best episodes I’ve ever seen.

6. Also! I heard a rumor that Tonya Harding is going to be on Dancing with the Stars, along with Adam Rippon. AH! I have to watch it now.

7. Um. Hello. I need this shades of summer wine box. OMG.

8. Going to have Pinkberry for lunch today. Yep! Just like it’s 2009.

9. In case you want to lessen your productivity for an hour and a half today, Lauren Graham is on Dax’s Armchair Expert Podcast. You’re welcome!

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Butter Salmon Rice Bowls.

Dinner tonight is on me!

We’re talking mustard butter salmon rice bowls. Flakey, buttery salmon that is loaded with so much flavor that I can’t even STAND it.

Oh my gosh. So freaking good.

Oooooooh these salmon bowls are my new favorite thing. They make the most amazing dinner but also a fabulous lunch. They are so good when served both hot AND cold. In fact, I don’t know which way I love them more.

First, I baked the salmon with a mustard butter spread. It is SO flavorful. But also super simple! Dijon plus softened butter and few spices. New go-to combo.

I served the buttery fish on top of a bowl of brown jasmine rice. A bunch of sliced avocado, some scallions, thinly sliced radish, a sprinkle of furikake seasoning. Major taste explosion.

Okay, but here’s the thing. There is an entire other part of this recipe… QUICK PICKLED GINGER!

Holy cow, this stuff is so good. I’m not the hugest fan of ginger in its raw state (though I did chew on some last week when I was attempting to keep a cold from coming on) but pickling it takes it to a whole new level of love for me.

It’s no secret that I love ALL things pickled. Anything briney and tart and vinegary… I’m all about it. And such a broken record. Could I tell you more?

So making some quick ginger pickles has changed my life. These add even more flavor to the bowl. Such a pop of deliciousness! Also, I really just like to say GINGER PICKLES.

And while I was making the pickled ginger, I threw the radish in there too. I make pickled radish often (amazing on tacos!) so I figured it wouldn’t hurt. Super good, but not necessary!

I love that this is such a filling and satisfying meal but one that is super simple. You can prep everything ahead of time too, aside from the avocado. If you use a quick rice, the entire thing can be done in 30 minutes or less. We are talking an impressive, fantastic dinner in no time at all.

I mean, what is it about eating salmon in bowls that makes it seem different and… well… better?

Raise your hand if you’re all over this Monday meal!

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Dijon Butter Salmon Rice Bowls

Yield: serves 2 to 4

Total Time: 35 minutes

Ingredients:

quick pickled ginger

2 ounces freshly grated ginger
4 radishes, thinly sliced (optional!)
4 tablespoons rice vinegar
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon salt

salmon bowls

1 (2-pound) salmon filet
4 tablespoons unsalted butter
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups cooked brown jasmine rice
4 green onions, sliced
1 avocado, thinly sliced
1/2 tablespoon furikake seasoning
1 teaspoon low sodium soy sauce
1 teaspoon toasted sesame oil



Directions:

quick pickled ginger

Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

salmon bowls

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.

Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.

Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.

To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!

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