Thai Crunch Bowl with Salmon

gluten free / dairy free / vegan option

Food bowls….not necessarily a new invention but they are definately the cool kids of food presentation right now. For starters, practically any meal you make looks bigger and better when you put it in a bowl.

Notice how I said looks bigger???  When your meal in a bowl instead of on a plate you are likely to eat less because of the structure of the bowl, i.e. less surface across and higher sides. But in the same breath you feel just as satisfied with less  because your food is stacked and mounded giving the illusion of more food. And that makes your brain and belly happy!

Food bowls are also aesthetically more pleasing than looking at your food on a plate because the bowl allows you to layer your food which gives you the most appealing mouthful possible. This creates adventure for you mouth..aka a “party in your mouth” which is how my five-year old so adeptly describes eating cake.

I think Asian food also presents really well in a bowl because of its elemental structure. Most Asian food is served with either noodles or rice as a base and is then finished with sautéed vegetables and the protein of choice. This bowl is amazing both hot and cold, as I found out the other day when I had the leftovers for lunch. So next time you want to switch things up or you are looking for an easy way to eat less and still feel satisfied, try a bowl!! FYI….kids also love to help make their bowl and it can get them more engaged with the food you want them to eat!

Makes 2 bowls

Ingredients:

Bowl

1 cup quinoa

2 cups of chicken broth or water

3 medium carrots, cut into matchsticks

1 large red pepper; thinly sliced

1 package of edamame, thawed

1/2 of a small red cabbage; cored and thinly sliced

8 ounces of skin on  wild caught salmon filets or 1 pkg of extra firm tofu to make vegan

2 teaspoons of chopped dry roasted peanuts (optional)

 

Thai Suace for Salmon or *Tofu (see notes at end for prep)

1/2 cup of GF soy sauce or coconut aminos

4 cloves of garlic; minced

6 green onions, thinly sliced

1-2 teaspoons of Siracha Chili Sauce; I use Lee Kum Kee brand

2 TBS. of rice vinegar

3 teaspoons of fish sauce

2 teaspoons of toasted sesame oil

Juice of 1 lime

Sesame Peanut Sauce

2 TBS. of natural creamy peanut butter

2 TBS. of rice vinegar

1/2 TBS. sesame oil

1 teaspoon of lemongrass seasoning; we get ours at Penzey’s

1 teaspoon of Chinese 5 Spice

Juice of 1 lime

  1. Combine all the ingredients for sauce in a bowl. Place the salmon in another bowl and pour marinade over the salmon. Place in fridge for at least 30 minutes. Periodically brush or baste salmon with the marinade. If you are using tofu, put the sauce in fridge until you need it in Step 6.
  2. Place quinoa and 2 cups of chicken broth or water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook for 15-20 mnutes or until liquid is absorbed. Fluff with a fork and set aside.
  3. While the quinoa is cooking, prepare your sesame peanut sauce and vegetables.
  4. Once salmon has marinated for at least 30 minutes, remove from the fridge. Put enough oil to cover the bottom of a medium skillet. Place skillet on medium high heat.
  5. Once oil is hot, remove the salmon from the marinade and reserve the marinade to use with vegetables. Place salmon skin side down and sear for 3-4 minutes or until cooked about halway up the filet. Flip salmon over, place pat of butter on filet and put in oven for  another 4 minutes. Remove from oven and place on cutting board or plate.
  6. Wipe out the skillet and put back on stove on medium heat. Put a swirl of oil in the pan and add vegeatbles to pan. Saute the vegetables for 2-3 minutes or until they begin to soften. Add in the reserved marinade and continue to saute until the vegetables are fork tender, another 2-3 minutes.
  7. Put quinoa in the bottom of your bowl, followed by the vegetables and place the salmon on top. Sprinkle with chopped peanuts (if using), and drizzle sesame peanut sauce on top.

Tofu Option:

If you are using tofu instead of salmon follow the recipe for Crispy Tofu. Note that to prep the tofu you need to let it sit overnight so plan accordingly! Follow steps 1-3 from above. Jump down to Step 6 and in addition to the vegetables add in the Crispy Tofu and the sauce you prepared in Step 1.