Salmon Rice Bowls with Avocado and Pickled Veggies
Here's a secret... that is LOX in that bowl. So if you can make/reheat some rice and cook an egg, you're done cooking.
These carrots are a little side dish I came up with to go with our chicken from last week (you may recognize that this photo is of the same plate of food. Just focused on the side!)
Sesame is just one of the most delicious savory tastes I know – it’s the foundation flavor in things like fried rice and chow mein, for example – and many other Asian-leaning foods. Hoisin, something I highly recommend you keep in your fridge regularly, is smoky, a little sweet and barbecue-y. Put the two together and turn plain ol’ carrots into something pretty special.
Here’s what you need to create this delicious veggie side:
Ridiculously easy directions:
Chop the carrots into planks while the sesame oil and vegetable oil warm together in skillet.
Add the carrots to the pan and stir to get a little coating of the oils on each one. Cook over medium-high heat to your desired doneness (if you prefer a little crunch in your carrot, don’t cook as long – you can snag a little one out of the pan to judge doneness).
Finally, when the carrots are very nearly done, add the one Tbsp. of Hoisin to the pan and toss again to barely coat all of the carrots.
Taste, then add salt and pepper to finish. Sprinkle with sesame seeds, toss once more to coat evenly, and serve. I’d say it took about 20 minutes in total. I cooked on medium the whole time to avoid too much of a crust on the carrots.
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