These salmon bowls make me feel powerful. Seriously. They are so packed with superfoods and beautiful, healthy ingredients. Every time I eat these, I feel like a walking advertisement for nutrition. Not only that, I feel like I just enjoyed a delicious and satisfying meal that I could’ve paid a lot more for at a restaurant. These are a win, win. Try them and feel powerful. You can thank me later.
Ingredients for the Salmon Bowl:
1 cucumber, thinly sliced
1 avocado, sliced
½ c. edamame
½ c. green onions, siced
½ c. microgreens, e.g. mustard, radish sprouts
1 fresh jalapeno, sliced (if desired)
Toasted sesame seeds
1 ½ c. (uncooked) sushi rice
4 fillets of wild salmon
2 tsp. wasabi (I buy it in the tube)
1 Tbsp. toasted sesame oil
2 Tbsp. mirin
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 tsp. honey or agave
Red pepper flakes
Preheat oven to 450 degrees. Prep all of the veggies and cook rice according to package directions.
Brush the salmon with olive oil and season with salt and pepper. Bake for 12-15 in the oven, testing for doneness by inserting a fork and gently twisting. If the salmon is finished, it will be opaque and flaky.
Divide the rice equally between four bowls and top with cucumber, avocado, edamame, green onions, microgreens, jalapenos and toasted sesame seeds. Place salmon in the center of each bowl. Pour equal amounts of dressing over each bowl and get ready to LOVE this healthy meal!