Recipes like this should be thought of as a back pocket essential for getting a good family meal on the table. Healthy, quick cooking and customizable, this versatile dinner is destined to become a favourite family meal, if only because each person at the table has the ability to tweak their “bowl” in order to include the toppings they’re most fond of. If snap peas and radishes aren’t appealing to all, feel free to replace them with chunks of avocado, edamame, or sliced peppers. Just don’t skip the “mermaid chips” - they’re the edible equivalent of fairy dust and are sure to be the thing to lure your kids into trying the dish.

(prep and cook time combined)

Ingredients

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Whisk together the soy sauce, brown sugar, sesame oil, sriracha, garlic and lime juice in a small bowl. Continue stirring until the sugar dissolves.
Place the salmon in a large ziptop bag and cover with half the marinade. Reserve the remainder of the marinade for later. Seal the bag and store the salmon in the refrigerator for 20 minutes.
Meanwhile, preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil and lightly coat with non-stick spray. Cook the rice according to the package directions.
Remove the marinated salmon from the refrigerator and place skin-side down on the prepared baking sheet. Bake for 10-12 minutes (depending on the thickness of the salmon), brushing some of the leftover marinade on the salmon every four or five minutes to help the top of the fish caramelize.
Remove cooked salmon from the oven and break it up into large bite-sized chunks.
In a large bowl combine the snap peas, carrots and radishes. Pour the remaining marinade over and mix well.
Divide the rice evenly between four bowls. Do the same with the vegetable mixture and toss to combine. Top with pieces of the salmon and sprinkle with the torn nori. Before serving, scatter with green onions and sesame seeds, if using.

Thank you to Beth Dunham from Beth Dunham Photography for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Preheat the oven to 400F.
Heat your skillet over medium high heat, add the olive oil and heat until shimmering but not smoking. Add the shallots and cumin to oil and sauté for 2-3 minutes, just until the shallots are translucent.
Meanwhile, pat the salmon steaks dry on a paper towel to ensure a good sear when they go into the skillet.
Use a spatula to push the shallots to the side of the pan, and add the salmon steaks to hot oil and leave them be for a minute or two.
Using a spatula or tongs, carefully flip the salmon steaks to sear the other side. If the salmon sticks when you try and flip it, let it cook for another few moments, it will release once properly seared.
Next, redistribute the shallots around the salmon, and add the cherry tomatoes and garlic. Let everything cook for another 2-3 minutes before adding the orange juice and zest to the skillet.
Once you’ve added the juice and zest, put the skillet in the oven to finish cooking the salmon.
Cook for another 8-10 minutes, depending on the thickness of your salmon steaks. If you prefer you salmon toward medium-rare, reduce the baking time to 5-6 minutes.
Serve with a green salad and some crusty bread for quick nutritious dinner for two.