At least once a week, I like to make a light supper. Salmon is a perfect option—it’s pareve, it’s not heavy, and most people like it. This dish is really easy and quick to put together. You can serve it in individual bowls or put out little bowls with all the different components and everyone can make their own.

Yield: 4–6 servings

Ingredients:

1.5 lb. salmon cubes

½ cup teriyaki sauce

1 cup rice

2 cups water

Edamame

2 Persian cucumbers, sliced

Scallions, washed and diced

Avocado, sliced or diced

1 carrot, shredded

Sesame seeds

Directions:

Toss salmon with teriyaki sauce and marinate for approximately 20 minutes.

Discard any extra liquid and place salmon cubes on a baking sheet.

Bake at 400°F for 25 minutes.

Place rice and water in a pan and cover tightly. Bake at 350°F for 45 minutes to 1 hour.

Place some rice on the bottom of a bowl. Arrange salmon in the bowl together with the vegetables. Sprinkle on some sesame seeds. Repeat for remaining bowls and ingredients.

Tip: If you’d like you can drizzle spicy mayo, though I leave mine plain because there’s so much flavor in the salmon and vegetables.