SALMON RIDE BOWL
Rice bowls seem to be all the rage. If you are unfamiliar with the idea, on top of a bed of rice, a protein (such as beef, fish, or tofu) and vegetables are piled. A delicious dressing is added, along with a sprinkling of toppings. It’s pretty much a fancy salad, but because of the grains, it becomes a complete meal. In Shalane Flanagan’s latest cookbook, Run Fast. Cook Fast Eat Slow, she devotes an entire section to her favorite styles of grain bowls. One of her tricks is to prepare a large batch of grains in advance to use throughout the week. I like using my Instant Pot. (I combine 2 cups brown rice, 2 ½ cups water, selecting manual setting for 15 minutes, with a natural release for 10 minutes).
I love the flavors in this rice bowl! It’s salty, spicy, gingery goodness. Salmon is packed with omega-3 fatty acids making it healthy for your heart, brain and skin. Seaweed is a great source of minerals; including iodine and iron. Combine it with ginger and wasabi, it’s a sushi roll in a bowl.
Salmon Rice Bowl
- 3 cups frozen cooked brown rice
- 1 lb skin-on salmon fillets
- ¼ cup plus 1 Tbsp ponzu sauce (or soy sauce)
- 2 Tbsp toasted sesame oil
- 2 Tbsp finely chopped pickled ginger, plus 1 Tbsp brine
- ½ tsp wasabi paste (optional)
- 3 Persian cucumbers, thinly sliced
- 4 cups baby kale salad mix
- 8 squares salted seaweed snacks, torn into small pieces
- 2 tsp toasted sesame seeds
- Sea salt & pepper
- Heat the brown rice as the label directs; let cool slightly.
- Preheat the oven to 450. Line a baking sheet with aluminum foil. Place the salmon skin side down and season with salt and pepper. Brush with 1 Tbsp ponzu sauce. Let sit at room temperature for 10 minutes.
- Bake for about 15 minutes. (4-6 minutes per ½ inch of thickness). Flake the salmon into large pieces, discarding the skin.
- Whisk together the remaining ¼ cup of ponzu sauce with sesame oil, pickled ginger, and brine (and wasabi paste if using). Set aside about 3 Tbsp for dressing. Toss the rice with the remaining dressing.
- Divide the rice mixture among bowls. Top with salmon, cucumbers and salad mix. Drizzle the remaining dressing over each bowl. Top with seaweed and sesame seeds.
Adapted slightly from: The Food Network Magazine
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018. Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com