Monday, November 15, 2010


Tonight we were really in the mood for salmon, spinach, and rice, but didn't know what we to do with them.  We didn't have a whole lot of time to cook and eat, so we used mostly pantry ingredients.  This version of bibimbap was the end result: flaky salmon, wilted spinach, crispy onions, all over steamed rice.  It's got lots of great proteins and it's really filling.  

I don't have a steamer basket and didn't feel like rigging one, so I ending up cooking the salmon under the broiler, and the spinach, onions, and rice in separate pans.

Total time: about an hour


5 Tbsp olive oil, divided
1 C thinly sliced onions 
10 oz spinach leaves
1 C medium-grain rice, rinsed
1 Tbsp butter
whatever cooking liquid you want to use for your rice--water, broth, etc.
8 oz salmon fillet, skin left on
sesame oil
rice wine vinegar
2 eggs
Sriracha or whatever Asian chili paste you're into
toasted sesame seeds
scallions, chopped (optional)


Heat a large skillet over medium heat and add 2 tablespoons olive oil.  Add the spinach (in batches if necessary), season with salt and pepper, and cook until tender.  Drain the spinach and squeeze out the excess moisture.  Place the spinach in a small bowl, and season with the sesame oil and rice vinegar to taste.
Flaking the salmon.

Dry the skillet and add 3 tablespoons of olive oil; heat over medium heat.  Add the onions and cook, stirring frequently, until onions brown and begin to get crispy (not burned).  This should take about 25 minutes.

While the onions are cooking, melt the tablespoon of butter in a pot.  Add the rice, and toast for a few minutes, stirring frequently.  Add your cooking liquid (in whatever appropriate amount, depending on the kind of rice you use).  Bring to a boil, cover, turn your heat to low, and simmer until the rice is fluffy (about 18-20 minutes, or longer if you're using brown rice).
While the onions and rice are cooking, heat the broiler and prepare your broiler pan with cooking spray or oil, lightly brush some olive oil on the top of the salmon, and season with salt and pepper.  Place the salmon on the pan and broil until the internal temperature reaches 145F.  Flake the salmon with a fork, removing the skin.
Mixing the bibimbap!

Place the pot of rice back on the stove over medium-low heat.  Add 2 tsp of sesame oil, flatten the top of the rice, and carefully break the eggs over the rice so that the eggs fall to the sides of the pan.  Cover, and cook the eggs for about 5 minutes.  Add the salmon, spinach, and onions to the pan to the sides of egg.  Cover, and continue to cook until the egg whites are solid but the yolk is still a bit runny (I sprinkled some drops of water over the eggs before covering to help the steaming process).

To serve: add a generous dollop of Sriracha in the center of the bibimbap.  Mix everything together, scoop into bowls, making sure to get the toasty rice bits at the bottom of the pan.  Add some toasted sesame seeds and scallions, if using.  Enjoy!

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