Salmon Sushi Bowl
I’m not sure if it’s the marinade or the broiler or the combination of the two, but this quick-cooking salmon never fails to get golden, brown, and delicious — what most chefs would call the perfect trifecta. But, don’t worry, you don’t have to be a chef to master this dish. All you need is 10 minutes (with pre-cooked rice), fresh vegetables, and a nice piece of salmon.
You should also know this dish can be served hot or cold, making it a great weeknight dinner or a perfect lunch to pack for the office.
Ingredients (serves 1)
– 3/4 cup short grain brown rice (batch cook to save time!)
– 4 oz salmon (wild caught)
– 1 Tbsp low-sodium soy sauce
– 2 tsp fresh lemon juice
– 1 tsp chopped garlic
– 1/2 tsp minced ginger
– 1/2 cup shelled edamame
– 1/4 cup english cucumber, thinly sliced
– 1/4 cup red bell pepper, thinly sliced
– 5 seaweed sheets (1/5 of a package)
Pull salmon from the fridge to reach room temperature (or as close as possible until cooking time)
Set oven to broil
Marinade salmon — in a bowl, whisk together soy sauce, lemon juice, garlic, and ginger. Gently turn the salmon in the marinade to ensure it’s evenly coated, then let it soak in the marinade, skin side up.
In a small sauce pan, bring 1-2 cups water to a boil
Place salmon in the oven to broil for 7-9 minutes, depending on desired doneness
Meanwhile, boil edamame for a few minutes (they’re done when they begin to float) and wash and slice the cucumber and bell pepper
Bring it all together — assemble your bowl. Start with the rice then add sliced vegetables, edamame, and salmon. Tear seaweed and place it on top or to the side.
Carbs: 48.7 g
Protein: 37.5 g
Fat: 14.6 g
Fiber: 7.1 g
Sugar: 4.4 g