What’s for dinner tonight? If you’re lucky it’s this Garlicky Salmon and Snow Pea Rice Bowl with soy-lime dressing. Light, healthy spring cooking doesn’t get any better than this. And you don’t even need to make a special trip to the fish monger. That’s because that beautiful salmon filet you see there is Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil. And it came right out of my freezer.
Rice bowls are super trendy right now and I am slightly obsessed with making them. My favorite thing about rice bowls is how quick and easy they are to prepare. No wait, my favorite thing about rice bowls is that they are a one-dish meal. No, wait. My actual favorite thing about rice bowls is how each member of the family can customize their own bowl.
The ability to customize is so important for us because of Zuzu’s food allergies. You will notice that this recipe includes black sesame seeds, a flavorful and beautiful ingredient that happens to be delicious with salmon. If I were making this dish for Zuzu, however, I would simply leave off the sesame seeds.
Speaking of Zuzu, I’ll be honest with you: not everyone in my house likes seafood. But Zuzu and I both love it, especially salmon. I hate to deny Zuzu (and myself!) the chance to eat such a healthy food just because it doesn’t please everyone’s palate. WithBumble Bee SuperFresh® filets, however, I can easily make individual portions for those of us with more, shall we say, sophisticated palates who appreciate high-quality seafood.
Bumble Bee SuperFresh® is a complete line of naturally-seasoned, restaurant quality, “fish-forward” prepared seafood solutions for the home. These products have really changed my impression of frozen seafood. Previously, I thought that making fish for dinner meant an extra trip to the store to buy fresh fish. ButBumble Bee SuperFresh®filets combine the quality of fresh fish with the convenience of frozen.
I know that many home cooks are afraid to cook fresh fish. I am actually a little anxious about it myself because I cook it so rarely and it can be so expensive. Plus, doesn’t the smell seem to linger for days? That’s another reason I really like Bumble Bee SuperFresh® filets. Because you cook the fish straight from the freezer, there isn’t any smell. And this frozen fish has stayed that way from harvest to my oven unlike most of the so-called fresh fish at the seafood counter. That means it is fresh tasting and fresh smelling.
To prepare Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil, simply slip the filet into its own parchment packet (included in the box) and let your oven do the rest. You can even have it for lunch — and I have! It’s that easy and delicious.
In fact,Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper & Extra Virgin Olive Oilgoes from freezer to table in just 22 minutes. While the salmon is cooking, you have just enough time to cook the rice, blanch the snow peas and whip up a quick soy and lime dressing to complete this one-dish meal. In other words, this delicious, light, and satisfying salmon rice bowl you see before you can be on your table in under thirty minutes.
You can find Bumble Bee SuperFresh® in the frozen seafood section, typically near the seafood counter, at your local grocery store. To find a store that carries Bumble Bee SuperFresh® products near you, be sure to use Bumble Bee’s store locator. The Seared Ahi Tuna one looks delicious, doesn’t it? I might try a tune rice bowl next time.
Ingredients
- 1 package Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil
- 1 cup jasmine rice
- 1/2 lb snow peas, trimmed and blanched
- 2 TB freshly squeezed lime juice
- 1/4 cup soy sauce
- 1/4 cup extra virgin olive oil
- 2 tsp black sesame seeds (optional)
- Pea shoots (for garnish)
Instructions
- Preheat oven to 425.
- Place the salmon filets in the parchment paper packets seasoned side up according to package directions and place on a rimmed baking sheet.
- Bake for 22 minutes.
- While the salmon is baking, combine the rice and 1 1/2 cups water and cook in an electric rice cooker. Or combine rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil in a medium sauce pan. Stir once, cover, and reduce heat to low. Simmer for 18 minutes.
- In a small bowl, whisk together the lime juice and soy sauce. While whisking, slowly pour in the olive oil in a steady stream to emulsify. Set aside.
- When the rice is cooked, divide it equally between two shallow bowls. Place snow peas on one side.
- Top the rice in the bowl with the cooked salmon filets and pour the dressing over both.
- Garnish with black sesame seeds and fresh pea shoots, if desired.
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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