I hate to tell you this, but I better…
I need to take a break from blogging.
It is the time for me to hit the road again. Every summer I travel to far away places with my kids.
I like to show them the world they live in and experience things that they can’t at school.
Nothing explains travel as close as what Saint Augustine said,
“The world is a book and those who do not travel read only one page.”
Last summer we traveled Europe, this year? Well, I like to keep it as secret.
But I will share with you all the highlights when I come back.
I won’t be able to use my toys for a while; the kitchen stuff and my i-mac desktop that had been glued to my eyes. Instead I will be walking on the exotic country road far far away. Very excited.
So, the recipe I chose to end the first half of year 2011 blogging is; The Salmon Bibimbap!
You will like to try this recipe. Reasons are;
It is mighty tasty.
It only takes about 15 minutes or less to put all together if you have rice ready to go.
And it is quite healthy as you can tell.
Don’t like fish? No problem.
You can easily substitute with grilled chicken or steak.
If you are a very adventurous person, try with fresh raw salmon (sushi quality fresh) or smoked salmon.
A trick to enjoy this dish is not to over mix everything harshly like traditional bibimbap. You don’t want to bruise the tender greens. Almost like salad, just briefly toss together and enjoy every bite of it.
Salmon fillet, green salad mix, pea sprouts or alfalfa, lemon, honey, sesame oil soy sauce, Korean chili flakes, chili paste, garlic, lemon pepper, vinegar, and sesame seeds.
Season the salmon fillet with salt and lemon pepper. Be generous.
Adding a few lemon slices will help to cut any fish smell and keep the fish moist and tender.
Smash, mince, chop, press, or use whatever method, make sure your garlic gets finely crushed.
Add the other ingredients and mix very well. Set aside.
Flake your salmon with a folk into big bite size chunks.
In a shallow bowl or plate, spread brown rice, salad greens, and sprouts.
Time for my epilogue…
It’s been a wonderful journey and I enjoyed making friends through food.
According to my piano man, I can spell “schizophrenia” right, but “egg york (yolk)” wrong.
I’ll be back when it’s time to say goodbye to the summer.
- 1 lb salmon fillet
- dashes lemon pepper
- pinches kosher salt
- 1 Tbsp olive oil
- ½ pkg green salad mix
- ½ pkg pea sprouts or alfalfa
- 2-3 cups brown rice, cooked
- 2 Tbsp Korean chili flakes
- 1 Tbsp chili paste
- 1 Tbsp soy sauce
- 1 garlic clove finely minced
- 3 Tbsp honey
- 1 Tbsp fresh squeezed lemon juice
- 1 Tbsp vinegar
- 2 tsp sesame seeds
- 1 tsp sesame oil
- Season salmon fillet with salt and lemon pepper. Heat oil in a pan over medium heat and saute salmon until cooked through, about 3-5 minutes each side. Let the fish rest for a few minutes and flake with a fork into big bite sizes.
- Meanwhile make dressing by mixing all the ingredients.
- In a shallow bowl or a plate, place some rice and scatter greens and sprouts. Top with salmon, drizzle with the dressing. To serve toss everything briefly and enjoy.