Gluten Free Korean Turkey and Rice Bowl

As a mom of little kids, I am a big fan of quick and easy dinners like this gluten free Korean ground turkey rice bowl recipe. It is simple, and easy to make and it is always a big hit with my kiddos and my husband.

It is sweet, salty, with just a hint of heat. It isn't "spicy", just full of flavor. Even my toddlers will eat it!

Some of my other favorite quick and easy meals are my gluten free 10-minute enchilada recipe and gluten free one pot no drain Mac n Cheese. I love having easy dinner recipes in my back pocket. It is the only way I can survive the week!

You may have seen recipes for Korean Beef on Pinterest, and this is my version of that recipe. I used ground turkey because it is less expensive. I know some people pick ground turkey for health reasons, but I picked it only because it doesn't make a big dent in my wallet. Because of the caramelized brown sugar and tamari sauce on the meat, you really can't tell that it is turkey and not ground beef.

I also like to use fresh cilantro to garnish instead of sliced green onions. Once, when making this easy meal, I discovered that I didn't have sliced green onions when I went to serve it. I needed to add something fresh and green, so I used cilantro because I did have that (and I love cilantro).

My hubby is NOT a fan of green onions, and always pushes them to the side. However, he liked cilantro on his rice bowl! Success!

The cilantro was such a hit, that is how I've finished off my Korean ground turkey ever since. Of course, you can garnish your rice bowl with green onions if you prefer.

I really love the complexity that the sesame oil and ground ginger add to this dinner. I have made it before without sesame oil when I have been out, so if you don't have it in your pantry you can skip the sesame oil and still enjoy this meal.

If you use quick-cooking (or leftover) rice you can have dinner on the table in under 20 minutes, which is a lifesaver for me. 

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Gluten Free Korean Turkey and Rice Bowl Recipe

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Ingredients

• 1 pound lean ground turkey
• 1/2 cup brown sugar
• 1/4 cup tamari gluten free soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons minced garlic
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• fresh cilantro, to serve
• cooked rice, to serve

Directions

1. In a skillet over medium heat, break up the ground turkey and brown.
2. Once the turkey is browned and cooked through, add the brown sugar, tamari, sesame oil, garlic, ginger, and red pepper flakes.
3. Cook and stir until the sugar is dissolved.
4. Serve over rice and garnish with cilantro.

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Roasted Salmon with Wilted Greens

Salmon is my favorite fish to cook. It has a distinct rich taste, but also takes on the flavor of any marinade it is dressed with. I love using a salad dressing to marinate the fish because it then doubles as a seasoning to the greens on the side. Today I used a zesty Italian dressing which also went perfectly with the spicy arugula.

Any greens can be used in this recipe. While I prefer the slightly bitter bite of arugula, you can use a milder green such as baby spinach. Kale and escarole work well too. The greens are a great contrast to the rich salmon, but also make the plate look so pretty.

The one thing I insist on in creating this recipe is to use the freshest fish you can find. I like to cook salmon the day it is bought although it can also be purchased the day before. I also take all the skin off my salmon filets. My family prefers it that way and it is fairly easy to do. Most fish markets will also do this for you. As a matter of fact, the seafood department at my local grocery store does this for me also.

I could really eat salmon twice a week and often we do. Sometimes I double this recipe to make salmon salad the next day. Put some on a bagel or croissant and you have yourself a perfect lunch.

This is a great dinner to make, and you will feel good eating it. But the best part of dinner is dessert, right? So after eating such a healthy dinner, why not treat yourself to some deep dish cookie or German chocolate cheesecake? Come on, you deserve it!

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Roasted Salmon with Wilted Greens Recipe

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Ingredients

• 3/4 cup zesty italian salad dressing, divided
• 4 salmon filets, 6 ounces each
• 1 tablespoon dried parsley
• 8 cups baby greens, spinach, arugula and baby kale are all good

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper
2. Pour 1/2 cup of the salad dressing over the salmon in a bowl. Cover and refrigerate for a minimum of 10 minutes.
3. Roast salmon for about 15 to 20 minutes or until the fish flakes with a fork.
4. While salmon is roasting, heat a large sauté pan on medium heat.
5. Add salad dressing and greens. Cook for a few minutes or until greens start to wilt while stirring occasionally.
6. Serve salmon filets on top of the wilted greens. 

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