Foodie Goodie | Salmon Rice Bowl.

Lent officially began two days ago (March 5), on Ash Wednesday. For Catholics, this means forty days of penance which includes abstinence from eating meat on Fridays during that period. And with that, my no-meat Friday begins today, with this fish dish that we'll be having for lunch.

Salmon Rice Bowl

Ingredients:
Long-grained rice, cooked
4 pcs skinless salmon fillets
2 tablespoons ginger, peeled and minced
3 teaspoons sugar
1 piece red chili, chopped
8 whole garlic cloves
2 garlic cloves, chopped
2 tablespoons fresh lime juice
2 tablespoons fish sauce
2 kirby cucumbers, cut into thin strips
2 tablespoons vegetable oil
salt and pepper

Procedure:
1. Using a mortar, pound the ginger with the sugar, chili, and chopped garlic to a coarse paste.
2. Transfer the paste to a bowl, stir in with 1/4 cup of water, lime juice, and fish sauce. Add the cucumber.
3. Season the salmon with salt and pepper.
4. Heat the oil in a non-stick pan. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes.
5. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.
6. Mound the rice in bowls.
7. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve.

As seen on Food and Wine. Shared with Food Friday and Food Trip Friday.