Tonight we prepared Teriyaki Salmon Rice Bowls from March’s Cooking Light. The recipe is simple in ingredients and prep work. Meanwhile Catalina prepped her own food, she enjoyed some strawberries and expertly made some peanut butter Ritz sandwiches:
Surprisingly she was able to put peanut butter on a cracker and smash two together without making a mess. Meanwhile, I got some brown rice going and then diced the veggies.
After the red bell slices sautéed for 2 minutes the salmon was added to the skillet. I am enamored with the Le Creuset cookware, it holds heat amazingly well and cooked the salmon to perfection.
And the end result:
I loved the simplicity of this recipe, and the kids loved the salmon as well. Salmon is a tough cook for me, I have had lots of trouble finding ways to cook it perfectly. I have found the skillet method to be an excellent way to prepare salmon, I especially enjoyed this salmon recipe with teriyaki sauce. And the recipe is kid approved:
– JB –