salmon bowls with crunchy cucumber salad
As with all things, food was not meant to just be food. And what I mean by that is food was supposed to point to something and Someone greater, our God. I don't know about you, but when I eat a good meal, I truly get glad.
I think what a kind God that he would give me, such a collection of ingredients and flavors. Yes, they're good for my physical body, but they are also enjoyable. They taste good. Something about food is meant to not just land on us physically, but also spiritually. I think about Elijah in the Bible when he's depressed after ministering to people.
He's been oppressed by them, rejected, and he's exhausted. God doesn’t leave him to be restored on his own, by his own striving and effort, but God prepares for him a cake baked on hot stones and a jar of water. (1 Kings 19).
That story reminds me that God cares for us. He doesn’t just want us to approach food as if it's good for our body, but he wants us to see that as we eat that food we are loved and cared for.
We have a kind God who provides for us. And so, as we make our meals, whether that's a bowl of cereal, or a sandwich . Whether that's a big breakfast or quick dinner, what if we started approaching our meals with this kind of posture? That we would fight to have this kind of mindset of, as I make this food, I can remember that it’s not just food. It's been given to me from a God who loves me and cares for me and has provided for me.
What if that causes us to think about a greater provision, the provision of Christ himself, who was the Bread of Life and the Living Water? Every time we create a meal, we can in time train our souls to let food point us back to that great truth, that this is not a means to an end in itself, but this is a means to point us to Jesus and remind us of his love and care.
Now onto this recipe.
Ya’ll MUST make this cucumber salad. It is to die for. I can eat the whole bowl by myself. The textures are so fun and exciting, not to mention the flavor is punchy and vibrant. It is so good.
Feel free to leave out any toppings that you don’t like. That’s the thing about salmon bowls, they are customizable!
salmon bowls with crunchy cucumber salad
Serves 4.
Ingredients:
For the cucumber salad:
4 mini cucumbers, sliced thinly
1 teaspoon salt
3 tablespoons rice wine vinegar
1 tablespoon coconut aminos or soy sauce
2 tablespoons toasted sesame oil
2 heaping tablespoons chili oil, I highly recommend using the Fly by Jing Chengdu Crunch!
3 cloves garlic, minced
2 green onions, sliced thinly (white and green parts)
2 tablespoons sesame seeds
2 tablespoons coconut sugar
For the salmon:
2 filets of Atlantic salmon, cubed
2 teaspoons salt
1 teaspoon pepper
1/2 cup soy sauce or coconut aminos
1 tablespoon toasted sesame oil
1 lime, zested and juiced
3 tablespoons coconut sugar
1 inch knob ginger, minced or grated
2 cloves garlic, grated
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 stalk lemon grass, finely minced
3 tablespoons olive oil
For the yum yum sauce:
1/2 cup mayo
1 teaspoon chili oil
1 lemon, juiced
1 tablespoon green onion, thinly sliced
EXTRA INGREDIENTS NEEDED: steamed white rice, shelled edamame (steamed or microwaved in bag), kimchi, avocado and cilantro.
Instructions:
For the cucumber salad:
After thinly slicing your cucumbers, place in a small bowl. Add salt and cover. Set aside for up to 1 hour. If you are pressed for time you can skip this step! The purpose is to extract the water from cucumber so they are extra crunchy.
When ready, drain cucumbers in a colander and pat dry with paper towels. Add remaining ingredients. Place in fridge until ready to use!
For the salmon:
Place all marinade ingredients in a bowl. Pay dry salmon and cube. Salt and pepper each side. Place salmon in marinade, cover, and let sit for at least 30 minutes, or up to 24 hours in fridge.
When ready to cook, preheat a large sauté pan over medium heat. Add olive oil. Sear salmon on each side for 1-2 minutes just until browned. Place on a plate. Do not overcook! Salmon cooks quickly and will continue to cook once removed from heat.
Once salmon is removed, turn your heat up to high and deglaze your pan with marinade sauce. Let cook down for 2 minutes, until reduced slightly. Add salmon back into pan over low heat.
For the yum yum sauce:
Combine all ingredients in a small bowl and set aside.
To build your bowl:
Begin with steamed rice. Add salmon. Place cooked edamame ( I use the steam-able bags) and sliced avocado on top. Along with kimchi, cucumbers salad, sesame seeds, and yum yum sauce. Drizzle any remaining marinade over the top. Top with cilantro.
