We’ve been enjoying so much Italian and salads lately that I thought I’d switch things up a bit and go for something with a little more of an Asian influence. It’s been so long since we’ve done takeout that I thought it might be a nice change. We rarely eat out due to our busy work schedules (and our ability to cook almost always better than takeout), so when we need a little change, about 50% of the time, it’s up to us to make it happen. Especially when it’s later in the evening.

I had about half a bag of Lotus Foods Red Rice left on hand. I had picked up the bag on one of my weekly shopping trips to try something new and, as usual, I’m really glad I did! It was between the red rice and the black (forbidden) rice. I basically flipped a coin and the red won (but seeing as the forbidden rice is on sale this week…). The red rice cooks a little longer than the “instant” rice we’re all used to, but the lovely nutty earthiness was well-worth the wait. Plus, I was able to throw it in the my Instant Pot on the “rice cooker” mode to speed things up again while I prepared the rest of my dish.

The red rice gave me a little inspiration to try out Reed Drummond’s (aka The Pioneer Woman) recipe for Honey-Soy Salmon from her cookbook The Pioneer Woman Cooks: Come and Get It! One of my favorite things about this recipe was that it was specifically written to serve two. I usually have to cut recipes down a little so we don’t wind up with so many leftovers that we’re eating on them for days. Salmon (well, fish in general) doesn’t reheat well. No one wants to eat dry, chalky fish.

I also tend to keep many of the ingredients on hand on the regular. They aren’t difficult to find or exotic ingredients at all and that’s one thing I think makes this dish so incredibly accessible for one and all. The other thing I think makes this dish so attainable is the ease at which it can be reproduced. I started the rice in the Instant Pot and then took me about 15-20min to gather all the rest of the ingredients and prepare the salmon! So easy it’s perfect for a late weeknight dinner.

There are a few ingredients, I’m willing to compromise and buy generic. A few however, are non-negotiables. One thing I don’t negotiate on is farm-raised vs. wild-caught seafood. I’m team #WildCaught all the way. Besides the fact that the color and flavor of wild-caught salmon is more real and vivid, the nutritional information varies significantly. If you’re interested in reading more about the nutritional differences, Healthline has a great article here! With all the substitutions and compromises you can take, I encourage you not to let this be one of them.

The best parts of this dish weren’t that it was quick or easy or even a little frugal. The best part was that despite the easy and speed with which is was produced, it was no less delicious (despite Ree’s dislike for most fish, save crustaceans). We don’t have the same disdain for fish the way The Drummonds do, so let me remind you that if this dish sold them on the delight of salmon, it will do so for you too! If you would prefer to swap salmon for say, gulf shrimp or spot prawns, feel completely free to personalize to your tastes!

Salmon in your house. Yea or nay?

Currently Reading: Women’s Health, June 2019 Issue