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Rachael | Set the Table

Hello! 

Welcome to Set the Table! My name is Rachael and I'm here to help you set your table with beautiful, healthy, delicious food your family and friends will love. More importantly, I'm here to encourage you to welcome everyone to your table. Talk. Listen. Laugh. Eat. Be kind. 

15 Minute Salmon & Avocado Rice Bowls | VIDEO

15 Minute Salmon & Avocado Rice Bowls | VIDEO

I have a confession to make: I have a SUPER picky 3 year old. As a food blogger who takes great pride in getting people to try and love foods they may not have enjoyed in the past, this is a challenge for me on many levels. I used a different kind of apple sauce in his oatmeal the other day and he caught on right away. "Mommy, I don't like it. It's not the right flaaaavor." Ugh.

Fortunately, there are still a few meals that Riley loves and that I feel great about making for him. This is one of those meals! The other day, I made this with my friend Kim who has 3 little boys keeping her crazy busy. This meal is the perfect solution for people like Kim who have a small window of time to make a healthy, delicious dinner for picky kids (and adults)!

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15 Minute Salmon & Avocado Rice Bowls

Makes 4 Servings

  • 2 cups white sushi rice
  • 4 salmon fillets
  • 2 1/2 teaspoons toasted sesame oil
  • salt and black pepper
  • 4 eggs, room temperature
  • 2 avocados, sliced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon honey
  1. Cook the rice in a rice cooker according to the manufacturers instructions (or on the stove top according to the instructions on the package*).
  2. Heat the oven to 425 degrees Fahrenheit. While the oven heats up, place the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with 2 teaspoons of the sesame oil and season to taste with salt and pepper. Transfer to the oven and cook 9-12 minutes or until the fish is opaque but flakes easily. (Check out the video for a great method to test doneness!) 
  3. While the salmon cooks, bring a pot of water to a boil. Add the eggs gently and cook for 7 minutes. Transfer to an ice bath until cool enough to handle. Peel the eggs and cut them in half.
  4. Whisk together the soy sauce, remaining 1/2 teaspoon sesame oil, and honey in a small bowl. Set aside.
  5. Divide the rice among 4 bowls and top each with salmon, eggs, and avocado**.

*If you use the stovetop method, this meal takes about half an hour total to prepare. Still a short amount of time, relatively, but don't be surprised when it doesn't take 15 minutes!

**Omit eggs and sauce for kiddos under 1 year old and be sure to check the salmon for bones.

 

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