My mom's kitchen is my motivation to stay in school.
A little different from the usual fashion/sneakers, sure, but a man's gotta eat. Bear with me: every time I come home on break, I'm amazed at the luxuries afforded by a kitchen that's not designed by the lowest bidder for students who can't afford to complain. Gas stoves? Microwaves that heat? Sharp knives? We are living in the future, friends.
It's this fascination with reliable functioning appliances that inevitably drives me to the kitchen when I'm lucky enough to visit. After a year's worth of time in my cramped two-bedroom, where I scheduled meals around eggs taking 30 minutes to cook, my mom's kitchen is heaven. Of course, I'll need a college degree and a stable job to afford such far-flung amenities as (gasp) an automatic dishwasher, but hey, that's why I study.
To celebrate my return to reasonable cooking environments (@UTowers), my mom and I researched the most involved recipe we could find and set out to make something delicious. The result: Thai Salmon Crunch Bowls.
The bowls took a mere half hour start to finish and were as easy to make as homemade trail mix. I really enjoyed the homemade peanut sauce as a compliment to the earthy vegetable medley - especially with some chopped peanuts sprinkled on top. For such a highly-involved project (broiler, microwave, boiling pots, juicer, multiple cutting boards), I was almost surprised by how easy the final product came together. Most of my time post-salmon broiling was spent, shamefully, arranging veggies for the inevitable food photo. It's 2016. We all do it.
So, while I get to use a full range of home kitchen gadgets, I'd likely be able to make these just fine in a sub-optimal student setting, too - just replace fresh lime juice with a store-bought "plastic fruit", and maybe buy pre-shredded vegetables. Want to try a Salmon Bowl yourself? Check out the quick and easy recipe below! You'll be happy you did.
Recipe: Thai Salmon Crunch Bowls
Bowl (serving: 1 person)
- 2/3 cup cooked quinoa
- 2 tbsp matchstick-cut carrots
- 2 tbsp chopped red bell pepper
- 2 tbsp steamed edamame
- 1/4 cup shredded cabbage
- 3oz broiled salmon
- 1 tsp chopped dry-roasted peanuts
Thai Creamy Peanut Sauce
- 1 tsp creamy peanut butter
- 1 tsp lower sodium soy sauce
- 1/2 tsp rice vinegar
- 1/2 tsp dark sesame oil
- 1/2 tsp fresh lime juice
- Preheat oven to low broil. Prepare non-stick broiler pan with cooking spray or oil. Add thawed salmon filets to pan and broil for 8-10 minutes until flaky.
- Boil saucepan of water on stove. Add quinoa in proper proportions to directions on box. Reduce boil, cover, and let sit in accordance with directions on box.
- While salmon broils and quinoa cooks, chop red peppers, peanuts, and carrots.
- Assemble ingredients for the Peanut Sauce. In small bowl, mix ingredients together at room temperature until sauce emulsifies into a thick, nutty brown mixture.
- By this time, the salmon and quinoa should be about done. Remove both from their respective heat source and let stand 2-4 minutes.
- As the salmon and quinoa cool, steam your edamame either in the microwave (preferred) or in a different pan of water on the stove. Soybeans should be a verdant green when cooked.
- Once the edamame is done, the ingredients to your bowl are ready! Assemble with pride and enjoy! Whether your at home or in cramped accommodations elsewhere, you're sure to love the taste of Thai Salmon Crunch Bowls.