Sometimes leftovers have a way of really coming together for something special. That’s certainly the case here. With one protein and one veggie purchase, some fridge staples, and leftovers, I wound up with something I’ll have to make again…next time with more intention.
Top salmon with gochujaru and bake in the oven for 20-25 minutes. Right when you stick it in the oven press the “cook” button on the rice cooker for some sushi rice. While that’s cooking, sauté chopped chard with a bunch of garlic and finely chopped red onion. Set that aside, clean your pan, and in the last few minutes while your salmon cooks, prep the rest of your fixins: chopped cucumber, black sesame seeds, leftover cauliflower (mine was roasted from the hot bar at Whole Foods), gochujang mayo, (from Sir Kensington’s but you could easily make your own), kimchi (I love a white kimchi), and salmon roe. This is definitely a take what you wish sorta meal. My beau’s bowl was pretty much salmon, veggies, and rice. Mine had everyyyyything. (And I went back for seconds, again with everything – that roe is a standout bowl topper, btw.)
Peaches to Apples 