Salmon Bowl

Talk about a ‘hug in a bowl’ – steamed rice, topped with freshly grilled salmon, satiating greens such as broccolini, bok choy and sugarsnap peas, and of course, aromatics such as garlic and ginger all make for a wonderfully healthy, filling and satisfying meal.

Serves : 4
Prep Time : 10 MINUTES
Cooking Time : 15 – 20 MINUTES

Ingredients

Salt – to taste

Black Pepper – to taste

Red/White Onion – 1 Medium, chopped

Garlic – 2 – 3 Cloves, crushed

Ginger – 2 – 3 tsp, grated

Bok Choy – 100g, halved or quartered

Sugarsnap Peas – 100g, kept whole or cut in half

Red Chili Flakes – 1/2 tsp, or to taste

Soy Sauce – 1/4 Cup, option to use Tamari or Coconut Aminos instead

Sesame Seeds – to garnish, preferable roasted (optional)

Calrose Rice – 4 Bowls (serving size), precooked

Broccolini – 150g, roughly chopped

Salmon Fillet – 4

Method

– Heat the oil (if using) in a pan over medium heat.

– Season the salmon fillets with salt and pepper and place in the hot oil. Pan fry until cooked through, turning them over halfway to ensure even cooking.

– In a separate pan heat the 2 tablespoons of oil over medium heat and sauté the onion, garlic and ginger until fragrant.

– Add the bok choy, sugarsnap peas and broccolini.

– Mix to combine and pour in the soy sauce. Stir fry and add the chili flakes before assembling.

– In a bowl, add the rice, flake the salmon on top and finish with the vegetables before serving.

– Note: Option to drizzle with some sesame seeds before serving.

(*) Pantry recipes can be found in the yufeed app

Salmon Bowl

Ingredients

Method

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