Asian Inspired Salmon and Rice (and a giveaway from Simply…Gluten-Free)
This is a guest post written by Carol Kicinski.
It seems that balance is something we spend our whole lives trying to achieve; babies teeter perilously while learning to walk and many at the end of lives rely on canes or walkers to keep us upright.
In between infancy and old age we struggle with balance in a variety of ways; we may not be literally fighting to stay upright – we search for balance in work and play, family and friends and hopefully, inner balance.
As a busy working mother I fought constantly to balance my ideal of having my family sit down for dinner every night with the realities of hectic and varied schedules. I was busy, my husband was busy, even my boys were busy – we had lives and very full ones. Often the only time we had to connect with one another was at the dinner table over a meal.
Years of arriving home at a quarter to 6, exhausted with 4 hungry people to feed taught me a thing or two about getting dinner on the table fast. It is not just about having an arsenal of quick cook recipes on hand; it is about having a strategic plan which includes a well-stocked pantry and some sort of organization in meal perpetration.
Simply…Gluten-Free Quick Meals
I am very happy to share with the readers of The Balanced Platter my new book – Simply …Gluten-Free Quick Meals. This is more than a recipe book; it offers suggestions of how to stock your gluten free pantry, whole meals that can be prepared in about a half an hour and even easy entertaining menus that you can execute in under an hour. Each of the full dinner menus includes a quick cook strategy to make sure you get it all done in time without wearing yourself out.
Part of making sure your family wants to sit down for dinner includes, in my opinion, offering a variety of tasty meals. That is why my simple weeknight suppers are diverse – there are recipes that circle the globe in terms of flavor.
An example of one simple meal included in the book is Greek Burgers and Fries; a Greek twist on the all-American burger and fries. The menu includes Greek Burgers, Quick Tzatziki Sauce, Lemon Roasted Fingerling Potatoes and Cheater’s Rice Pudding. Yep, you can make all that in about a half an hour!
Other weekday meals include Weeknight-Mexican Fiesta, Curry in a Hurry, Asian Ragu and a Spring Fling dinner consisting of Potato and Herb Crusted Cod, Skillet Potatoes, Smashed Minty Peas and Balsamic Strawberries with Mascarpone Cream.
For those times when you need to entertain I have a whole chapter of meals for special occasions including Date Night, Quick Thanksgiving and Roast Beef Dinner. Having no time doesn’t mean you can’t prepare lovely meals for those you love!
Want a little sneak preview? Here is a recipe that will make you look like a rock star chef with very little time and effort – let’s just keep it to ourselves how easy it is, okay?
Asian Inspired Salmon and Rice
¼ cup Mirin (Japanese sweet wine)
¼ gluten free soy sauce
¼ cup firmly packed brown sugar or coconut palm sugar
For 4 ounce salmon fillets, skin removed
1 tablespoon rice wine vinegar
2 scallions, finely sliced on the diagonal
Brown Rice with Edamame
1 ¾ cups water
½ teaspoon kosher or fine sea salt
2 tablespoons gluten free soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
½ teaspoon sugar or coconut palm sugar
1 cup instant brown rice
1 cup frozen, shelled Edamame, thawed
1 tablespoon sesame seeds
Start the rice first so that it all gets done at the same time.
In a shallow baking dish, combine the mirin, soy sauce, brown sugar and sesame oil. Add the salmon fillets and let marinate for 3 minutes. Flip and let marinate on the other side.
Heat a large skillet over medium high heat. Add the salmon fillets and cook for 2 minutes. Flip the fillets over and cook for another 2 minutes. Remove to serving dish and add the marinade to the hot skillet. Add the rice wine vinegar and cook until it reduces slightly, about 2 minutes, stirring. Pour the sauce over the salmon and serve immediately. Garnish with the chopped scallions.
Brown Rice with Edamame
Combine the water, salt, soy sauce, rice wine vinegar, sesame oil, sugar and rice in a medium saucepan and bring to a boil. Cover the pan and reduce the heat to medium-low. Simmer, covered, for 10 -12 minutes or until all the liquid has been absorbed. Fluff with a fork and add in the thawed edamame. Replace cover on pan and let sit of 5 minutes. Add the sesame seeds and give a final fluff with a fork. Serve immediately.
Simply…Gluten-Free Quick Meals Giveaway!
THIS GIVEAWAY IS NOW CLOSED. Thanks to all who participated. Congratulations to Heather O’Brien! We’ll be contacting you soon.
And for a limited time I am offering an introductory special for the book – you can purchase a signed copy for 20% off plus free shipping! Click here to take advantage of this introductory offer.
Give-Away Rules – Contest open only to continental US and Canadian residents. Contest closes on Saturday, April 28th at 11:59 pm.
Carol Kicinski is a cookbook author, television chef, food writer and blogger, and she does it all gluten free! Her award winning blog Simply…Gluten-Free offers a huge variety of recipes that are not just “good for gluten free” but just plain good. She is the author of Simply…Gluten-Free Desserts and Simply…Gluten-Free Quick Meals and does a monthly gluten free cooking episode on the nationally syndicated morning show Daytime TV.