SALMON AND RICE BOWL
If you are a frequent follower of what I do over on instagram, you know we eat Salmon about once a week.
It's quick to thaw.
Costco has great wild caught options for a good price.
It doesn't require much thought or many dirty dishes.
& it makes us feel good.
We like to pair it with basmati rice and a steamed vegetable. Whatever we have on hand.
A healthy dinner is on the table in under 30 minutes with minimal clean up.
You just can't beat it.
This recipe was inspired by @emilymariko and does not disappoint.
I have always cooked at least one extra serving of salmon for leftovers the next day.
We would either eat it warmed and whole or cold on top of salads.
But then this recipe found its way to me.
& I think about it multiple times a week.
I just can't stop.
SALMON RICE BOWL
This is a "leftovers that don't suck recipe".
All you need to do is cook salmon however you wish for dinner the night before.
[I bake mine at 400°F for 15-20 depending on the thickness. I like to coat each piece with about 1/2 teaspoon evoo, s&p to taste and two slices of lemon. Make sure you make extra rice too!]
Then the next day is the star of the show.
PRITABLE RECIPE FILE 👇🏼
1 4-6 ounce cooked salmon filet
1/3 cup pre cooked basmati rice
1 teaspoon coconut aminos or soy sauce
2-3 teaspoons sriracha
2-3 teaspoons mayo or my DF cashew cream
juice from 1/2 a lemon
s&p to taste
crushed red pepper to taste
1/4 avocado, sliced
black sesame seeds for garnish
Cook salmon filet & basmati rice the night before. *see notes*
Remove salmon and rice from the fridge. Deconstruct the salmon with the back of your fork. Add rice to the top (this keeps the salmon from burning/blowing up in the microwave) + 1-2 teaspoon water (to rehydrate the salmon and rice).
Microwave for 1 minute and 30 seconds.
Add coconut aminos, sriracha, mayo or cashew cream, lemon juice, salt and pepper. Combine thoroughly.
To the top add crushed red pepper to your liking, avocado and black sesame seeds.
Salmon : bake 400°F for 15-20 depending on the thickness. I like to coat each piece with about 1/2 teaspoon evoo, s&p to taste and two slices of lemon.
Rice : I cook 1 cup of rice. That gets us three meals. Bring 1C rice + 1 3/4C water to a boil. Cover, reduce heat to a simmer and cook for 14 mintutes. Take off heat and rest for 5 minutes before fluffing.
@emilymariko eats hers by scooping it into seaweed. I do not, but you do you.
Hope you enjoy the recipe!
& as always, sent me pictures if you make it!
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