Totally a throw-together meal. And light! Because it’s almost spring and I’m feeeeeling it.
If you don’t do enough with salmon and want to start doing more with salmon, consider this your gateway. It’s wildly flavorful and embarrassingly easy to get on the table. (and quick, holy moly)
Let us peepeth!
The spice paste is seriously just paprika (that I brought back from Israel), cumin, salt and olive oil. Whisked together to create an unbelievable savory gloss that coats the salmon, almost blackening it. It’s unhinged.
And the rest, I went heavy in the crunch department. Cabbage, red onion, cucumber. I also have scallions in this recipe but forgot to include them in the photo. Doh! (<–said like Homer Simpson.)
The salmon gets cubed and tossed with the spice mix. It’s not SPICY, just spiced. Rich. Seasoned. Deep. Pawfect. You’ll see it in the reel!
Let’s get it on a rimmed baking sheet and into the oven for only ten minutes. Ten minutes!
Your rice will be cooking in the rice cooker while you do this part. See how I take care of you?
Gooood grief. Flaky and tender. So much going on.
And honestly that’s it. Into bowls it goes like this – cooked rice, the salmon, all the crunchy roughage: cabbage, cucumber, red onion, cilantro and scallions. Then pleeeenty of fresh lime juice to squeeze on top. This wakes it all up and that’s exactly what we need. Out of hibernation, bruh!
(one of these days I’ll stop saying bruh.)
(but not today.)
Simple, colorful, so much texture and flavor for weeks. Get in that.
Tonight! This is happening tonight.