395 Cals 27 Protein 31 Carbs 17 Fats
PREP TIME:
10 mins
COOK TIME:
10 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Asian
These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!
INGREDIENTS
For The Salmon Bowl:
1/2 cup green onions, thinly sliced
1 English cucumber, sliced
1 tbsp toasted sesame seeds
1 4- ounce avocado, diced
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori, shredded
16 ounces wild salmon, cut in 4 pieces
olive oil spray
salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
2 tbsp less sodium soy sauce, or GF Tamari
2 tsp wasabi, in tube
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil
INSTRUCTIONS
Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
When hot sear salmon, around 2 – 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each.
Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
Serve immediately.
VIDEO
Serving: 1bowl, Calories: 395kcal, Carbohydrates: 31g, Protein: 27g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 62mg, Sodium: 326mg, Fiber: 5g, Sugar: 1.5gBlue Smart Points:7Green Smart Points:10Purple Smart Points:4Points +:10