I think I am finally ready to say goodbye to summer. It might be because the leaves have aggressively started to fall off the trees or it may be because I miss my cozy sweaters and comfy flannel. Either way, I am now ready to embrace Fall with wide open arms. My Fall-inspired agenda for the next month include 1) a hay wagon ride with Sebastian, 2) an obligatory photo of him in a pumpkin patch, 3) a 2-hour drive to the apple orchard where I will take more photos of Sebastian, and 4) intense planning for his first Halloween costume. That should keep us busy. Oh, and the 2000 tons of leaves that I will have to rake.

This year, I've told myself that I am going to spice up my Fall/Winter recipe collection. I'm not usually a huge fan of hearty dishes - stews, soups, casseroles etc. I'm more of a summer gal - fresh produce, salads, crisp, cold foods, but Brent, on the other hand, lives for hot meals, so it's fun trying to create dishes for him that I know he will love.

Because of my general (meh) attitude towards hearty warm dishes, I usually only stick to a few that I really love. Let's see, we've got lasagna, chili, veggie pot pies, and a few different soups, but that's pretty much it. I had an idea to try and create a dish that would satisfy Brent's need for warm and savory, but with a touch of fresh veggies and crunch to satisfy my craving. After a bit of research, I narrowed in on a Korean rice dish, Bibimbap - which literally translates to 'mixed rice' in Korean.

Bibimbap is probably one of the most well known Korean dishes. There are many variations of the dish, but I prefer mine with marinated salmon and veggies. To this dish, I added some steamed then fried broccoli rabe in soy sauce and olive oil and then sprinkled with sesame seeds, some fresh carrots, red pepper, avocado and green onions for garnish. I love this dish for its savory comforting components and also because it's so healthy.

*This post was sponsored by Andy Boy Broccoli Rabe. Thanks for supporting the brands that keep the Flourishing Foodie delicious. All thoughts and opinions are my own. For more broccoli rabe recipe ideas be sure to check out their website and Facebook page.

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BROCCOLI RABE AND MAPLE GLAZED SALMON BIBIMBAP

serves 2

prep time: 30 minutes

cooking time: 30 minutes 

marinade

3 tbsp soy sauce

1 tbsp rice wine vinegar or mirin

1 tbsp lemon juice

2 tbsp maple syrup

1 clove garlic, minced

1 tsp Korean Gochujang sauce

 or hot sauce

8 oz salmon

1 tbsp canola oil

1 cup dry brown or white rice

1/2 cup water

10 broccoli rabe stalks

pinch salt

1 tsp soy sauce

1 tsp sesame seeds

1/2 tsp olive oil

1/2 red pepper, sliced thinly

1 carrot julienned

2 green onions, sliced

1 avocado, sliced

10 broccoli rabe stalks

1/2 cup water

pinch salt

1 tsp soy sauce

1 tsp sesame seeds

1/2 tsp olive oil

In a medium size bowl, combine the soy sauce, rice wine vinegar, lemon juice, maple syrup, and 

Gochujang sauce.

Cut the salmon into 1-inch slices. Place into the bowl with the marinade and toss. Cover and refrigerate for 1 hour. 

While the salmon is marinating, cook the rice as per package instructions. 

Heat 1 tbsp of canola oil (or a light tasting oil) in a frying pan set to medium heat. Remove the salmon pieces from the marinade, and place into the frying pan. Cook 2 - 3 minutes on each side. Discard the marinade. 

While the salmon is cooking, place the broccoli rabe, 1/2 cup of water, and salt in a frying pan. Cover and simmer on med-high. Once the water has evaporated, the broccoli rabe should be tender enough to pierce with a fork. If not, add a bit more water and continue to steam until done. Once done, toss with soy sauce, olive oil, and sesame seeds. Remove from frying pan and set to the side. 

In the same frying pan, heat the red pepper and carrots until just warm. 

To assemble the bibimbap, take two large dinner bowls, and layer the bottom with rice. Arrange the salmon, broccoli rabe, red peppers, carrots, green onions, and avocado on top. Serve with Korean 

Gochujang sauce on the side.