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The Salmon & Marinade
• 2 Salmon fillets (about 1lb - 1.25lb)
• 1/2tsp Sesame oil
• 2 tbsp Honey
• 1 tbsp Fresh ginger, grated
• 3 cloves Garlic, minced
• ¼ cup Soy sauce
• Stems of cilantro (sliced small)
• 4 green onions (only the white parts, cut small. Use green part for garnish on bowl)
The Bowl
• cilantro
• 3 bunches Dandelion Greens
• 5 cloves Garlic
• Avocado (sliced)
• ¼ cup Kewpie Mayo
• Toasted sesame seeds
• 2tbs DeLallo Chili Crisp
The Rice
• 16oz bag Vigo Lime Cilantro Rice
• 16oz water
• 1tbs EVOO
1. Preheat: Preheat oven to 400°F
2. Cook Rice: combine rice, water, and evoo in an oven safe dish. Wrap with aluminum and place in oven for 20 minutes
3. Prepare Salmon: Skin salmon and cut into 1” cubes
4. Marinade: In a bowl, whisk together the sesame oil, honey, ginger, garlic, soy sauce, cilantro stems, and whites of the onions. Toss the salmon cubes in the mixture and let them sit for at least 15–20 minutes.
5. Prepare Dandelion: Cut stems off dandelion. Cut into 1.5”-2” pieces, then wash thoroughly. Heat a pan with about 1-2tbs of sesame oil. Once heated, put 3 cubes of minced garlic. Add dandelion to pan. Cook until leaves are soft and pliable. Set aside.
6. Cook Salmon: Heat a splash of oil in a non-stick skillet over medium-high heat. Sear the salmon for 2–3 minutes per side until the honey starts to caramelize and turn deep brown.
7. Make Dressing: Combine mayo and DeLallo chili crisp in a bowl and mix together
8. Assemble: Add cooked rice on bottom, add dandelion greens and salmon. Top with cilantro and chopped green onions. Add sliced avocado and top with sauce.
Pro-Tips
• Don't toss the extra marinade: If you have leftover liquid in the bowl, simmer it in a small pan for 2 minutes until it thickens into a syrup. Drizzle this "liquid gold" over the finished bowl.