So many nice fish companies here in Boston. Some companies can deriver a lot of kinda sea food not only at companies or restaurants but also at home by the next day!
One of my friend bought a huge salmon and he even scared and clean the salmon by himself! After that he gave me belly meat which had a lot of nice fat and taste really good. Wow, thank you! I lost no time to starting cooking this amazing salmon!
Salmon 3 colors rice bowl (2 serves)
- 2 bowls of cooked rice
- half a pound of boneless and skinless salmon
- 1/2〜1 Tbs of soy sauce
- 2 eggs
- 1/2 Tbs of sugar
- 1 Tbs of dashi
Boiled spinach dipped in sauce
- half a pack of spinach
- 1 Tbs of dashi
- 1 Tbs of soy sauce
- ground black sesame seed
1, Make scrambled eggs. Beat eggs and add sugar and dashi. Heat a pan with low fire until quite hot and add a bit of oil then pour in the egg and immediately continue stirring and turning the egg with chopstick until all the uncooked parts become firm
2, Make boiled spinach dipped in sauce. Wash the spinach and boil in boiled hot water for 30 〜45 seconds. Remove from the pot and cool down by cold water immediately for color fixing. Sqeeze completely and cut into about 2 inches length and add dashi, soy sauce and ground sesame seed.
3, Make salmon flakes. Cut the salmon into bite-seze and add salt then leave for 15 minutes. Heat a pan and oil until quite hot and add the salmon and stir-fry with a wood spatura until all pieces change color and cook enough.
4, Put cooked rice in a rice bowl and place salmon on the left, scrambled eggs on the center and boiled spinach dipped in sauce on the right.
Now maybe you know, it looks kind of complicate but actually each cooking process is really easy! My mom sometime made 3 colors rice bowl for lunch box when I was kids. I was trying to make similar one but it was a little bit different. During eating, I was remembering how she made and what she used. I'll ask her and wanna introduce her recipe next time!