About the Recipe
A great way to ensure a healthy and filling meal is to include a lean protein, healthy fat and carbohydrate with fiber. This bowl ticks all the boxes with wild salmon, a lean protein which is high in anti-inflammatory omega 3 fatty acids, avocado and lots of crunchy veggies. The quinoa and rice mix adds a filling starchy carbohydrate that is also high in protein and B vitamins.
8 ounces salmon, preferably wild
⅛ teaspoon kosher salt
Pinch of black pepper
2 tablespoons mayonnaise
1 ½ teaspoons Sriracha
1 ½ teaspoons 50%-less-sodium tamari (GF)
1 teaspoon mirin
½ teaspoon freshly grated ginger
¼ teaspoon crushed red pepper
½ cup cooked quinoa
½ cup cooked white rice
1 cup sugar snap peas
½ ripe avocado, chopped
½ cup chopped cucumber
1. Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Season with salt and pepper. Bake 12-15 minutes.
2. Meanwhile, mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.
3. Divide quinoa and rice between 2 bowls. Top with salmon, sugar snap peas, avocado and cucumber. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired and serve.