Asian Salmon Bowl

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Most of our BbG-ers agree that one of the best things about our group fitness classes, aside from the obvious benefit of staying strong, is the camaraderie with our fellow exercisers. We share stories, books, movies and recipes on a regular basis. Last week I overheard Peggy F. raving about a salmon recipe she’d enjoyed the night before. I asked for the link, stopped at the market on the way home and made this healthy and delicious salmon recipe that everyone at our table enjoyed.

Since it scored such high marks I’m sharing it with our readers. The recipe is from Skinnytaste. I’m sure you’ll love it too, especially because it’s pretty easy to make!

INGREDIENTS

For the Salmon Bowl:

  • 1/2 cup green onions, thinly sliced
  • 1 cucumber, thinly sliced or julienned
  • 1 tbsp toasted sesame seeds
  • 1 avocado, cut into small chunks
  • 2 cups cooked brown rice
  • 3/4 cup sprouts such as broccoli
  • 1 strip nori, shredded (optional but a nice touch)
  • 16 ounces wild salmon, cut into 4 pieces
  • olive oil spray or brush pan lightly
  • salt and fresh ground pepper to taste

For the Soy-Wasabi Vinaigrette:

  • 2 tbsp low sodium Tamari
  • 2 tsp wasabi (I used a natural powder and added water)
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil

DIRECTIONS

  1. Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
  2. Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray or brush the pan lightly with oil.
  3. When hot, sear salmon, about 2 – 4 minutes per side (depending on the thickness of the fish).
  4. Split rice into four bowls equally, 1/2 cup each.
  5. Top each bowl with 1/4 of the avocado, green onions, cucumbers, sesame seeds and sprouts.
  6. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori, if using.
  7. Serve and enjoy!

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