“ToL” Original Recipe: Salmon Veggie Bowl

Highlights of Today’s Post

• Small changes unexpectedly lead to bigger ones.

• A moment of reflection.

• “ToL” Original Recipe: Salmon Veggie Rice Bowl.

Starting Small, Growing Bigger Than Expected

When I first started blogging in 2015, it was just for me—a place to share the meals I cooked, the dishes I enjoyed, and maybe even a few of my restaurant favorites. It began small, but it’s slowly grown bigger over time than I ever imagined.

Somewhere along the way, the former Foodnista Soul blog became more than just food. Hence, Taste of Life was born. It became a space to talk about things that matter — my seven pillars of this blog. I realized that my stories and thoughts could help others feel seen, too, because no one should feel alone in their thoughts and experiences.

The hope for this platform is that the content resonates with others and helps them live life to the fullest, finding a happy balance amidst the responsibilities we have in life.

A Taste to Ponder

What's something that started off small, but grew into something bigger? Feel free to leave a comment.

Salmon Veggie Bowl Recipe

Yields: 4 servings

Ingredients

• 1 pound wild salmon fillets

• 2 tablespoons organic extra virgin olive oil

• 2 medium organic carrots, peeled and julienned

• 6 ounces shiitake mushrooms, cleaned and sliced

• 2 small bok choy, washed and chopped

• 1 large organic onion, peeled and sliced

• 4 cloves organic garlic, peeled and minced

• 2 tablespoons mirin

• 2 tablespoons sake

• 2 tablespoons shoyu made with rice (gluten-free soy alternative)

• Garlic herb seasoning, to taste

• Garlic powder, to taste

• Black pepper, to taste

• 2 cups organic brown rice

• 4 cups purified water (for rice)

• Green onions (optional for garnishing)

• Italian parsley (optional for garnishing)

Kitchen Equipment

• Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients

• Measuring bowls/cups/spoons

• Cutting board

• Chef knife

• Vegetable peeler

• Colander

• Bowl

• Paper towels

• Rice cooker or pot with lid

• Large skillet or nonstick pan

• Wooden spoon or spatula

• Tongs

• Plates

• Forks

• Knives

Cooking Instructions

1. Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.).

2. Wash, peel, and julienne carrots.

3. Clean and slice shiitake mushrooms.

4. Wash and chop bok choy.

5. Peel and slice the onion.

6. Peel and mince garlic.

7. Rinse brown rice in a bowl until water runs mostly clear.

8. Cook brown rice in a rice cooker or pot with purified water until tender (about 35–40 minutes on the stovetop, or per rice cooker setting).

9. Mise en place ingredients.

10. Pat salmon fillets dry with paper towels. Season both sides with garlic herb seasoning, garlic powder, and black pepper.

11. Heat olive oil in a large skillet over medium heat.

12. Sear salmon fillets skin-side down first, about 3–4 minutes per side, until golden and cooked through (145ºF / 63ºC). Remove and set aside.

13. In the same skillet, add a small drizzle of olive oil if needed.

14. Sauté onions and garlic until fragrant.

15. Add carrots and shiitake mushrooms; stir fry for 2–3 minutes.

16. Add bok choy, mirin, sake, and shoyu made with rice. Stir well and simmer briefly until vegetables are tender and the sauce is slightly reduced.

17. Place cooked brown rice into bowls.

18. Top each bowl with sautéed vegetables and a salmon fillet.

19. Drizzle with the remaining pan sauce and serve immediately.

Cheers!

Gini x

19 October 2025