Orange Salmon Bowl
Easy, tangy and yummy!
I love bowls because you honestly can mix so many different flavors together and mix them all together and it is always so good! For this orange salmon bowl, I tried something new by using celery and carrot. Thought it might add a nice bite with the orange salmon.
Recipe Below:
Servings: 3
Time cook: 40 minutes
Ingredients
1 pound of salmon, cubed
1 bag of fresh Brussels, roasted and halved
1 celery stick, diced
1 carrot, diced
1 tablespoon of garlic
Oil (olive, avocado or coconut)
1 can of coconut milk
Salt and pepper
Dash of Paprika
1 lemon
Your favorite orange sauce
English cucumber, sliced thinly
3 green onion sprigs, chopped
Sesame seeds to garnish
White or brown rice
Directions: In a bag or bowl add the salmon, drizzle oil, add lemon juice, salt and pepper, and paprika. Rub and let it marinate for an hour or so. Once ready pull salmon out and start to chop your celery, green onion and carrots. Use the white parts of green onion and separate the green part to garnish.
For the brussels, just cut in half, season with salt, pepper and olive oil and lay them face down in a baking dish and cook for 20 minutes at 375 F.
For the coconut rice just add about 2/3 cup rice and a can of coconut milk. You might need to add broth or water to help finish it in case the coconut milk isn’t enough.
In a sautee pan add oil, celery, carrot and green onion. Cook for a few minutes then add the garlic. Let it cook for about 10 minutes, covered. Then start to remove the skin on the salmon and cut into cubes. Rub all the cubes in the marinade sauce and then add to the pan. Cover and let it cook for about 7 minutes on medium heat then turn over salmon. Cook for another 5-7 minutes so salmon cooks. Once salmon is almost cooked add in the sauce and turn on low. Cook for at least 5 minutes. Then add in the brussels and toss.
Once all of this is done, start to plate your bowl. Rice first, then the salmon brussel mixture, then top with cucumber, green onion and sesame seeds.
