Salmon Crunch Bowl

Ingredience

Buttery Brown Rice

1 1/2 cups brown rice (or just use frozen rice)

2 tablespoons butter

Kosher salt

Crusted Salmon

1 1/2 pounds salmon, skin on or off

Kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1 tablespoon soy sauce

1 to 2 tablespoons sriracha

2 tablespoons sesame oil, divided

1 tablespoon maple syrup or brown sugar

2 tablespoons unsalted butter

1/4 cup panko breadcrumbs

3 tablespoons sesame seeds

Greens and Things

1 bunch cilantro, divided

5 ounces mixed greens

1/2 English cucumber, cut in half then thinly sliced into half moons

Juice of 1 large lime

2 tablespoons sesame oil

Optional additions: thinly sliced apple or persimmon, thinly sliced fennel or red onion, thinly sliced scallions, peanuts

Pokyny

Bring a large pot of salted water to a boil over high heat. Add brown rice and boil it just like pasta until tender, about 40 minutes. Drain, then return the rice to the pot and stir in butter and a big pinch of salt. Cover until dinnertime. While the rice is cooking, work on everything else. (*Or just use frozen rice!)

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Sprinkle 1 1/2 pounds salmon with 1 teaspoon kosher salt, garlic powder, and ginger powder, then rub with soy sauce, sriracha (1 tbsp will not make it spicy, it’ll just flavor it; add another tbsp for heat, if you’d like!), 1 tablespoon sesame oil, and maple syrup (or brown sugar). If your salmon has skin, place it skin-side down on the parchment-lined baking sheet.

In a medium bowl, melt butter in the microwave. Add 1 tablespoon sesame oil, panko breadcrumbs, sesame seeds, and a big pinch of salt. Roughly chop up 1 bunch of cilantro (the entire thing — leaves and stems!). Separate 1/3 cup of the chopped cilantro, finely dice it, and add it to the panko. Set the rest of the chopped cilantro aside for the salad. Stir the breadcrumb mixture until all is well combined and the panko is coated in butter and oil.

Spread the breadcrumbs over the top of the salmon. Bake for 15 to 18 minutes, until the salmon easily flakes when you prod at it with a fork.

While the salmon is cooking, make the greens and sriracha mayo.

Throw 5 ounces mixed greens into a large bowl along with the rest of the chopped cilantro and your cucumber moons. Add the juice of a large lime, sesame oil, and a big pinch of salt. Toss to coat the greens. Taste. Want it zingier? More lime juice or any vinegar! I usually add several more pinches of salt. Maybe some pepper, too, if you’re feeling wild.