BEHOLD TONIGHT’S TRENDING SALMON GRAIN BOWL

WHERE FLAVOUR MEETS HEALTHY MEETS SKINNY JEANS

We all know how good the right wild, or organic salmon is for the temple, but a recurring challenge is to mastermind flavourful ways to prep it, to keep things interesting.

Grilled, with a little seasoning, can get tired, fast.

Enter today’s Asian-inspired Social Gal Salad Bowl, a beautiful space for health-inclined Social Gals and Gents, that unites a host of good content for optimal returns.

Why should eating clean be eating bo-ring? 😉

Ready, set, bowl!

Ingredients

  • 1/2 cup cooked brown rice
  • 1/4 tsp. kosher salt
  • 1/3 cup flaked canned wild salmon (approx. 2 oz.)
  • 1/3 cup sautéed asparagus
  • 1/4 cup sautéed mushrooms
  • 1/4 cup shredded carrot (from one small carrot)
  • 2 tbsp. vinaigrette
  • 1 roasted seaweed sheet (ie, SeaSnax)

 

How-to

Vinaigrette

Whisk together 1/4 cup rice vinegar, 1 tbsp. avocado oil, 1 tbsp. toasted sesame oil, and 1/4 tsp. kosher salt.

Asparagus

Sauté 8 oz.of asparagus in 2 tbs.  grapeseed oil, until tender. Chop, then toss with 1/2 tsp. toasted sesame oil.

Mushrooms 

Sauté 8 oz. trimmed and chopped mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 tbsp. grapeseed oil until tender. toss with 1 tsp.toasted sesame oil.

Dish prep

Sprinkle rice with salt and arrange with salmon, seaweed, asparagus, mushshrooms, carrot, and pickles in bowl. Drizzle with vinaigrette.

 

ENJOY!