When it comes to eating seafood, salmon is the last thing will jump for. However, when I think about how nutrient-dense this superfood is , I have started to add it to my diet on a regular basis. I am such a big fan of rice/quinoa bowls that it was a no brainer to start adding it here. This recipe is a big hit in my house and I am excited to share it with you.
While the salmon is going to be the star of this bowl, feel free to make it your own by adding other veggies or sauces you my like. Just keep in mind to stay with foods that are going to nourish your body & help your skin.
Benefits
Salmon is rich in Omega 3’s & Protein. It helps support heart health, reduces inflammation, improves brain function and mental clarity, high-quality protein helps with muscle growth & repair.
Avocado is packed with healthy Fats & Fiber. It helps promote heart health, supports skin hydration & brain function, & promotes digestive health. * CAUTION * – potential rosacea trigger.
Cucumbers & Carrots provide Hydration & Antioxidants. They help with hydration, detoxification, & beta-carotene in carrots support eye & skin health.
Green onions & Ginger are Anti-inflammatory & Immune Boosting. *CAUTION* – Ginger is a potential rosacea trigger.
Ingredients
- 1 1/2 lbs Salmon
- 1 tbsp arrowroot powder
- 2 tbsp Olive Oil
- 3 tbsp Coconut Aminos
- 1 tbsp Honey (or Maple Syrup)
- 1/2 tsp ginger
- 1 tbsp Sesame Seeds
- 2 Cups Quinoa (or brown rice)
- 1 tbsp Rice Wine Vinegar
- 1/3 tsp Sea Salt
- 1 Large Avocado cubed
- 2-3 Persian Cucumbers sliced
- 1 Carrot Shredded
- 3 Green Onions diced
- Optional toppings – Spicy mayo, Cilantro Lime Dressing, chopped nori paper, sesame seeds.
Instructions
- Cook the quinoa (rice) according to the package directions & combine it with the rice wine vinegar & sea salt.
- While the quinoa cooks, gently remove the salmon skin from the fillets, then cut the fillets into bite-size pieces.
- Place the salmon pieces in a large bowl & toss with the arrowroot powder to coat.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon so that it’s in a single layer. Flip the salmon after 3 minutes of cooking & continue flipping until all sides are crisped, about 5-6 minutes.
- While the salmon is cooking, combine the coconut aminos, honey, ginger powder, & sesame seeds in a small bowl. Whisk to combine until the honey is fully dissolved into the sauce.
- Pour the sauce into the skillet with the salmon to cook for another minute or two until the sauce sticks to each piece of salmon.
- Split the salmon, rice, & veggies between 3-4 bowls. Add your toppings and enjoy !
Cooked salmon will keep for up to 3 days in the refrigerator in an air tight container.
