Every Sunday at the farmers market I buy a great big piece of salmon to feed our family the next night. Not only is wild salmon packed with essential Omega-3 fatty acids that are brain builders for growing bodies, but also unbelievably delicious. Salmon is one of the easiest proteins to cook and practically indestructible as it’s incredibly moist and loves to be coated with almost any kind of sauce. When I was flipping through Stacie Billis’s new cookbook, Make It Easy, I fell in love with her simple strategies to mix and match recipes to cook from scratch.
Can we discuss how mouthwatering her Hoisin Glazed Salmon turned out? The sweet gooey flavor with the fatty salmon is the perfect combination. We made it one night and then turned it into Salmon Rice Bowls that were the perfect creation for our leftover salmon the next day. If I haven’t said it before, we LOVE anything in a bowl. Somehow everything just tastes better when it’s combined in a bowl into the perfect bite. Toss it in, mix it up and you have nirvana in every bite. We take leftover brown rice and top it with thinly sliced cucumbers, creamy avocado, scallions, sesame seeds and usually a green like watercress or spinach. Top it with some hoisin salmon and your favorite salad dressing (or more kid friendly hoisin sauce) and you have a flawless meal the second night with almost no effort on your part.
This Salmon 2 Ways + a Make It Easy Cookbook is going to make your Tuesday complete and help you discover a bunch of store-bought shortcuts when you need them.