Monday I shared with you simple Asian Veggie Bowls and told you that they were the base for more to come! Today I’m sharing my Orange Salmon Asian Veggie Bowls, just one of the ways we customize one simple recipe for the whole family. This is my personal favorite as I love salmon!
Of course there are ways to add more veggies, swap, or omit veggies from the Asian Veggie Bowl base which we do with what we have on hand and need to use up. After that it goes based off our moods and personal preference. I like salmon and my husband and A like it but it depends on their mood and honestly if they’re going to add protein (non plant-based as there are other options for that and you can even use the marinade below and add to tofu after pressing and airfry the same way) they would opt for chicken which I’ll be sharing as well. Thanks to SEO and trying to keep things separate and searchable I will be doing the chicken separate but will link it here as soon as it’s posted.
As the whole family has changed how we eat, some not as much as others, I thought I would share simple recipes that are easily customized this year. Meaning not adding more work for mom, or dad, in the kitchen making multiple meals. Getting kids involved in these meals also means they will likely be less picky and try more things. I never thought my kids were picky but over the years they’ve gotten pickier but with simple things like going from loving rice to not being a fan. When it comes to more adventurous things they’re all in or like things many kids haven’t tried.
This is going to be a longer post as it addresses some changes to the blog and why I’ve decided to add more customizable meals like this that do have meat as an option.
Honestly I might be one of the more picky ones in the house right now as I’m still trying to figure out what works for my body. I gave up so many foods that were staples when I was pregnant because they didn’t agree with me. Simple things like coconut, beans, avocado, hummus, lentils, eggs, ect. I added in many foods outside of my comfort zone, even eating more meat than I had eaten in 10 years before being pregnant with Baby G. I wondered how I would bring this up on the blog and on my social media accounts. I was never a big meat eater ever so when I was “vegan” years ago it wasn’t a big deal. As my body changed so did I, adding in eggs, seafood, ect. I’ve always been one to listen to my body. If that means I eat meat even if it was only once or twice a year because I wanted it I would. Often even wanting it I would sometimes have texture issues. So I get it that A (my youngest daughter) isn’t a huge fan of meat. I’ve never pushed it and that’s why customizable meals like this work for our family as my husband loves meat and S (my oldest daughter) goes in phases as well.
I’ve always been honest with where I’m at and often called myself a “flexitarian” (other than when I was eating a 100% vegan plant-based diet). I prefer plant-based whole foods, fruit, veggies, grains, ect. I have a lactose intolerance (as does my oldest) and a gluten sensitivity. That is why you will find a lot of dairy free recipes. When pregnant dairy free alternatives didn’t agree with me, mainly because they were coconut based, and my doctors urged me to try dairy as many lactose intolerant women could tolerate it when pregnant so I did (and even shared openly on social media). One of my biggest cravings was blue cheese (yes even though not someone you should really eat when pregnant) so I tried to make a dairy free/vegan version.
Baby G will be a year in a couple months and my body still hasn’t accepted many foods I use to eat daily/weekly. I am still breastfeeding him and plan to until he’s a year old at which point I’m fully expecting my body to continue to change and hopefully stabilize and figure out what I really can eat and can’t without issue.
So long story short as our dietary needs change so will the blog. As I continue to figure out what works for me now, as we deal with any things that might come up over the years (as we have with our lactose intolerances, sensitivities, and my husband’s current restrictions that might be longer term) we will adapt. That might mean there are some more meat recipes. There haven’t been a lot of meat recipes on the blog but if you search there are a handful, maybe a dozen, over the almost 7 years (yes 7 years in just a few weeks).
However with some of the family not being big fans there will likely be ways to adapt these recipes like what I’m sharing here with this variation of my plant-based Asian Veggie Bowls and this Orange Salmon Asian Veggie Bowl option (and chicken one too, Orange Chicken Asian Veggie Bowls).
There might be some recipes that there isn’t an adaption for like a turkey meatball/burger recipe the family loves and friends and family have been requesting for years on occasion but still it will likely be a small percentage overall. It’s currently a small percentage of our weekly meals and most don’t include it as an option.
I will continue to stay transparent and trying to be more so with what we all eat as a family (aside from S’s new love for pizza rolls, EWW, which I’m told is a typical teen phase that I will blame on the boys she’s friends with). As I’ve received many requests for what we make Baby G.
We did baby led weaning with Baby G. Meaning he has eating whole foods, no pureed food or small pieces, since we introduced solids when he was around 6 months. Starting with veggies, fruits, grains. He didn’t eat meat until after he was 8 months old at Thanksgiving for those wondering. He LOVES pancakes with peanut butter and I’ve shared the recipe a few times on Instagram but it’s a recipe that I’m hoping to get up on the blog as there has been many requests.
When we make Asian Veggie Bowls he eats the rice, avocado (LOVES avocado), mango, peas, and the orange chicken (recipe coming). He hasn’t tried salmon yet but will be as soon as mama gets some more salmon.
Back to the SALMON and these Orange Salmon Asian Veggie Bowls!
As I mentioned these are easy to customize, and the best part is…. I cook the salmon and chicken at the same time! They use the same marinade/glaze and I only have to make 1 batch for 4-5 servings! If everyone wants chicken fine. If everyone wants salmon ok. And if one wants salmon, three want chicken, and one wants just veggies GREAT!
The only difference is that the chicken should be marinated for 20 minutes (up to overnight) which can be done while you’re cooking the rice, and I just spoon the marinade/glaze over the salmon when cooking. Throw them all on the same pan in the air fryer and that’s it! They can also be baked in the oven it will just take a little longer. The chicken breast usually takes 2-3 minutes longer but it all depends on the thickness of the salmon and chicken, they’re pretty close in time.
Does everyone in your house have the same “diet”?
A couple weeks ahead of the question ask on my blogiversary, What kind of recipes do you want to see on A Whisk and Two Wands this year?
|Prep Time||20 minutes|
|Cook Time||30 minutes|
- 1 c brown, or white rice
- 8 c baby spinach
- 2 small Persian Cucumbers or half a large hot house cucumber thinly sliced
- 2 small avocados, pitted and sliced
- 1 mango sliced or cubed, or 2 small oranges peeled and segments separated
- 2 c sweet peas, or shelled edamame
- 1 red pepper, or 4 small red sweet peppers sliced
- 4-6 green onion, green parts only chopped
- 2 TBSP sesame seeds, black sesame seeds (Optional)
- 4 3-4oz fresh, or thawed, salmon filets*
- 1/3 c rice wine vinegar
- 2 TBSP sugar
- 2-3 tsp soy sauce, or liquid aminos
- 2 tsp toasted sesame oil
- 2 mandarins, or small oranges
- 1-2 TBSP sriracha sauce
- 2 TBSP orange marmalade
- 1 clove garlic, grated
- 3 TBSP chopped shallot or red onion
- 2 TBSP rice wine vinegar
- 1/4 c avocado oil
- 3 TBSP liquid aminos or tamari, or combo of the two
Orange Salmon Asian Veggie Bowls (Asian Veggie Bowl plus salmon)
- In a glass jar with a tight fitting lid shake dressing ingredients together and place in the refrigerator.
- Cookie rice according to package instructions. If you want to meal prep this the rice can be cooked ahead and veggies/fruit prepared ahead of time.
- Prepare Orange Marinade blending everything together in a food processor or blender.
- Pat salmon filets dry, place filets skin side down on air fryer pan (or parchment paper lined baking sheet to cook in the oven) and spoon Orange Marinade over the filets and air fry at 325F for 8-10 minutes (will depend on thickness), until done.
- Assemble bowls/plates with spinach, rice, cucumbers, mango or oranges, cucumbers, peas/edamame, and peppers. Top with salmon (I remove the skin first) and spinkle with green onions and optional sesame seeds .
- Serve with dressing. Enjoy!
This recipe was created so that you can make one batch of the Orange Marinade for 4-5 servings weather making with salmon, chicken breast, or combination of.
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