After a weekend of celebrating America by eating too much junk food and drinking lots of beer, I am in desperate need of some fresh, clean eating. This is the CSA’s time to really shine!
Our most recent share came with tons of goodies. In addition to the usual slew of lettuces and other leafy greens, we got yellow squash, that crazy kohlrabi, green cabbage and cauliflower.
I already have lots of fantastic cauliflower recipes to choose from–I love cauliflower–but decided to try something new to kick off my fresh eating reboot. I came across this recipe for Wild Coho Salmon with Sunshine Rice on the Whole Foods blog (which I didn’t even know was a thing until yesterday) and was very intrigued. I was working all day yesterday, but sent the link over to D between my appointments and got the “looks good!” approval from him, so we swung by the grocery store after work to pick up some salmon. It wasn’t until we got back home and it was pushing 6:30 when we actually gave the recipe a thorough look and discovered that you need to bake it in a Dutch oven (which we don’t have) for over an hour (“but we’re hungry now!”). So we said screw it to the rules, man, and decided to improvise.
We kept all the ingredients the same, but changed up the cooking method. Instead of this:
Preheat oven to 350°F. Heat a large Dutch oven over medium heat. Add rice and cook, stirring often, until toasted and fragrant, 3 to 4 minutes. Stir in cauliflower, water, onion, curry powder, tomatoes and juice from 1/2 the lemon. Cover tightly with foil and the Dutch oven lid and bake until rice is almost tender, 1 to 1 1/4 hours.
we decided to:
- Cook the rice in a rice cooker
- Combine the cauliflower, onion, curry powder, lemon juice and the tomatoes with their juice, and just a touch of water in a saucepan and heat over a low heat to stew and soften the cauliflower.
- When all of that was ready, we poured everything into a baking dish and, per the actual recipe, added the chunks of salmon on top and baked the whole thing until the salmon was cooked through, about 10-12 minutes.
The end result was perfectly cooked despite the unorthodox method and it was much faster than the suggested cooking method. You can easily make this vegetarian by just leaving out the salmon, or replacing it with tofu. Mushrooms would also work well. I would recommend adding a little more curry powder. I thought the lemon flavor dominated and I would have preferred a bit more curry flavor to balance it out. Serve it with some greens or a salad on the side and you get a beautifully colored, well-rounded plate.