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!
- 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)
Whisk together 1/4 cup rice vinegar, 1 tbsp. avocado oil, 1 tbsp. toasted sesame oil, and 1/4 tsp. kosher salt.
Sauté 8 oz.of asparagus in 2 tbs. grapeseed oil, until tender. Chop, then toss with 1/2 tsp. toasted sesame oil.
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.
Sprinkle rice with salt and arrange with salmon, seaweed, asparagus, mushshrooms, carrot, and pickles in bowl. Drizzle with vinaigrette.