Salmon and Edamame Bowl

I wasn't going to post this, but it turned out quite pretty.  Also, I wanted to show off some baby carrots I pulled out of the garden.

I over-sowed the pot on purpose because carrots have such a terrible germination rate.  A few dozen took.  Oops.  I waited until enough of them got to a usable size to start thinning.  I'll pull another 8-10 in a few weeks, once I can tell where the rest are too close together.  Some of them were much larger than I expected.

This got more involved than it was in my head.  Salmon and carrots in the oven.  Rice and edamame in separate pots on the stove.  Then I sautéed up the radish greens from the pickled salad with some garlic, and tossed the roasted carrots in it.  I've gotten used to meal prepping multi-part dishes, so all at once was a surprise.  Meant I had to do all the dishes at the same time.

Instead of listing a million ingredients, I'm linking the marinade recipe.  I did add extra garlic and grated ginger to it this time because I want to use them up.

1 batch Reuben's Marinade
1 lb salmon
*1/2 lb carrots
12 oz frozen edamame
*1 C Calrose (short grain) rice
*2-4 C greens of choice
Olive oil as needed
*1 clove garlic, minced
salt to taste

1.  Early in the day or the evening before, prepare the marinade.  I've seen videos of people making them directly in the bag, and did that instead of whisking it in a bowl and pouring it in.  It doesn't make a difference and saves a bit of washing.  Add the salmon and set in the fridge until ready to cook, at least 4 hours.  I happened to use chopped salmon pieces.  Filets or steaks do not change the finished product.

2.  When ready to cook, preheat oven to 350º.  Peel and cut carrots as desired and toss lightly in oil.  Place in a separate pan and roast alongside the salmon until the fish is opaque and the carrots are softened, about 25-30 minutes.

3.  While that's going on, cook the rice according to the package directions.  Simmer or microwave the edamame.  Chop the greens and sauté over medium heat with the garlic and a bit more oil.

4.  Once all the components are cooked, build the bowl.  The elements can be arranged in any order, but generally the rice should be at the bottom or to one side.  Spoon extra marinade over whatever parts you like and serve.

Difficulty rating  :-0