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I am excited to marry my faith with my love for food to create a recipe that embodies this edition’s theme “mindfulness.” Lent, which starts February 14th this year according to the liturgical calendar, has me thinking about mindfulness and love. To me, the most important message of Lent is to slow down, reflect and appreciate. Don’t rush through life without stopping to think about all the gifts we’ve been given, and maybe even share them with those you love. We northerners tend to find ourselves wishing for warmer weather to accompany Easter. The sunny flavor of freshly-squeezed orange juice is such a treat, and I always have the quartered rinds in my freezer as a drink garnish or available to grate peels to add a citrus flavor to a recipe. I also make a homemade cleaner with citrus peels and use them for indoor plant fertilizer. Please feel free to share any other citrus peel uses on our Facebook page.
Bon appetit, Lanette
Salmon rice bowl
Ingredients
• ¼ cup soy sauce
• ¼ cup pickled ginger juice (from a jar or saved after ordering out your favorite sushi)
• 1 tbsp chopped fresh ginger
• 4 cloves garlic, chopped
• 1 tbsp toasted sesame oil
• 1 tsp chili flakes
• 1½ pounds salmon, skin on, cut into bite-size chunks or fresh walleye via ice fishing
• Sesame oil, for cooking
• ¼ cup brown sugar
• 3-4 cups cooked rice
• Spicy mayo, for serving (purchase or mix ¼ cup mayo with 1 T sriracha and a splash of lime juice)
Fresh Salad
• 2 avocados, diced
• 2 small cucumbers, chopped
• 2 tbsp chopped pickled ginger
• 1 jalapeño, sliced
• ½ cup fresh cilantro, chopped
• ¼ cup chopped green onions
• 2 tbsp toasted sesame oil
• 2 tbsp black sesame seeds
• 2 radishes thinly sliced
Instructions
1. In a shallow dish, mix the soy sauce, ginger, garlic, toasted sesame oil, and season with chili flakes. Add the salmon, getting them mostly submerged. Marinate for one hour or up to all day.
2. Make the salad. Combine all ingredients and season with salt.
3. When ready, heat a couple tablespoons of oil in a large skillet over high heat. Rub the salmon with brown sugar. Place the salmon skin side face up in the skillet. Sear until brown, about 1-2 minutes. Then flip and let the skin get crispy. Lower the heat to low. Add the marinade and simmer on low for 5-8 minutes until cooked to your liking. Then, remove from the heat.
4. Spoon the salmon over the bowls
of rice. Top with the fresh salad and
a dollop of spicy mayo.
