Recipe: A fresh summer dish, bowl of salmon

Fancy a light summer dinner? Here’s one that uses fresh salmon in a simple salmon bowl. I used sesame oil to cook the salmon and topped it with toasted sesame seeds.

Bowl of salmon. (Linda Gassenheimer/TNS)

When I saw cauliflower rice packets on the market, I decided to use it instead of rice for this recipe. It only took a few minutes to microwave and add new texture and flavor to the bowl.

Countdown:

Microwave the cauliflower rice.

Toast the sesame seeds and set aside.

Brown the salmon.

Complete the salad.

Shopping list:

To buy: 1 bag of cauliflower rice, 1 container of sesame seeds, 3/4 pound of salmon fillet, 1 cucumber, 1 bag of washed ready-to-eat lettuce, 1 avocado and a bottle of salad dressing. fat-reduced oil and vinegar.

Staples: salt and black peppercorns.

Useful tips:

If cauliflower rice is not available, use microwaveable brown rice instead.

I like to buy wild salmon, but you can use farmed salmon.

To ripen an avocado, remove the stem and place it in a paper bag in a warm place.

Linda Gassenheimer is the author of more than 30 cookbooks, including her most recent, “The 12-Week Diabetes Cookbook.” Listen to Linda on WDNA.org and all major podcast sites. Email her at LindaDinnerInMinutes.com.

SALMON BOWL

2 cups cauliflower rice

2 tablespoons sesame seeds

1 tablespoon sesame oil

3/4 pound salmon fillet

Salt and freshly ground black pepper

2 cups lettuce, torn into bite-sized pieces

1 cup cucumber slices

1 avocado, peeled, seeded and sliced

1/4 cup reduced fat oil and vinegar dressing

Place the cauliflower rice in a microwave-safe bowl and microwave on high power for 2 minutes. Remove and divide between 2 bowls or plates. Toast the sesame seeds in a toaster oven or under a broiler for 1-2 minutes or until golden brown. Watch to make sure they don’t burn. Heat a nonstick skillet over medium-high heat and add the oil. Add the salmon skin side up. Sauté 2 minutes. Flip the salmon. Cook 3 or 4 minutes. A meat thermometer should read 125 degrees. If you like your salmon more well done, cook it at 145 degrees. Add salt and pepper to taste. Divide the lettuce, cucumber slices and avocado slices between the 2 bowls or plates with the cauliflower rice. Divide the salmon in half and place it over the vegetables. Pour the dressing over the top and sprinkle the toasted sesame seeds over the salmon.

Makes 2 servings.

Per serving: 530 calories (59% fat), 35g fat (5g saturated, 15.3g monounsaturated), 98mg cholesterol, 39.8g protein, 17.5g carbohydrate, 9 .2g fiber, 125mg sodium.