Garlic Sesame Salmon Bowls with Bok Choy

Ingredients:

For the salmon

• 3 salmon fillets (about 10 ounces)
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• 2 teaspoons rice wine vinegar

For the bowls

• 1 cup rice
• 2 cups water
• 1 head bok choy, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons sesame oil + extra for serving
• 2 teaspoons sesame seeds + extra for garnish
• pinch of salt
• 3/4 cup thinly sliced cucumbers
• 1 avocado, sliced
• 2 scallions, thinly sliced
• soy sauce for serving
• sriracha for serving

Preparation:

1. Make the rice. Bring 2 cups water to a boil. Once boiling, add your rice, reduce to medium-low, and cover. Cook according to package directions.
2. Preheat your oven's broiler to high. In a small bowl, mix together the garlic, ginger, soy sauce, sesame oil, sriracha, and rice wine vinegar.
3. Line a baking sheet with foil and place the salmon on the sheet. Pour half of the sauce over the salmon and coat it evenly with a spoon or pastry brush. Broil for 3 minutes, remove from oven, baste with the remaining sauce, and broil for another 3 minutes or until cooked through.
4. While salmon is cooking, prepare the bok choy. Heat a medium skillet to medium-high heat. Add the sesame oil and garlic and sauté for 30 seconds or until fragrant.
5. Add the bok choy and sauté for 1-2 minutes or until wilted. Add the sesame seeds and a pinch of salt. Stir to combine.
6. To assemble the bowls, top the rice with the sautéed bok choy, a salmon fillet, sliced avocado, sliced cucumbers, a drizzle of sesame oil, a drizzle of soy sauce, a drizzle of sriracha, scallions, and sesame seeds.

https://www.spicesinmydna.com/garlic-sesame-salmon-buddha-bowls/

Small Batch Refrigerator Pickles

Small Batch Refrigerator Pickles Yield: 2 Pints Ingredients: 1 quart kirby cucumbers (approximately 1 1/2 pounds) 3/4 cup apple cider vinegar 3/4 cup filtered water 2 teaspoons sea salt 2 teaspoons dill seed 4 garlic cloves, peeled 2 spring onions (whites only), chopped Instructions: Wash and dry kirby cucumbers. Chop ends off and slice into spears. Set aside. Combine vinegar, water and salt in sauce pan and bring to a boil. Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them. Pour the brine into the jars, leaving 1/4 inch headspace. Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month. Notes: *Your jars may seal during the cooling process. The USDA will tell you that this doesn’t mean that your pickles are then shelf stable. However, there are people who flout those rules. Use your best judgment. Learn more at Food In Jars