Sesame Salmon Bowls

I’m all up on these build-a-bowl recipes lately, can you tell? You know the drill: leftovers on top of . And this sesame salmon bowl is no different – super simple to throw together, but huuuuge on flavor. The hardest (and most time-consuming thing) is really just waiting for the rice to cook. For the WIN.

After I started eating mostly paleo and doing a bunch of gut-healing protocols back in 2012, I cut out rice for a looooong time. Like 3 years. It’s really common to cut out all grains (yep, that includes quinoa, rice and corn) in addition to gluten, dairy, legumes, soy, and sometimes even nuts and eggs as part of gut-healing diets because they all have potentially inflammatory protein structures in them, which, if you have leaky gut, can get through your intestines (where they’re supposed to be absorbed and digested) and into your bloodstream, which your body perceives as a foreign invader and creates an autoimmune response, creating inflammation throughout the body.

When your gut is all healed up and you’re pretty healthy (as I am now, woot!), some grains and not-totally-strict-paleo carbs can be safe starches for people – think white rice (YES, you read that right), brown rice, quinoa, and white potatoes. I know what you’re thinking – aren’t we supposed to be avoiding the white stuff?? Here’s the thing – if you’re an athlete, running/swimming/training/crossfitting 5-6x a week, YOU WILL BE JUST FINE eating some white rice/potatoes. In fact, depending on your training load, it can be really beneficial for you to get a good whack of carbs in after your training session, to help you refuel and recover, to come back stronger for the next one.

Having a heavy training load and NOT getting enough carbs can be a serious detriment to your recovery, performance, and health. See my most recent post on Adrenal Fatigue for more about that! And I ain’t trying to go down that road again (slash I’m trying to get strong as fffff) SO a couple months ago I started adding different kinds of rice back in. Results? AWESOME. Energy through the roof, performing better in workouts, lifting heavier loads, for the WIN.

So this week I’m teaming up with my friends at RiceSelect to bring you guys one of my favorite rice bowl recipes that I’ve been making on repeat lately – I actually mixed the brown rice together with cauliflower rice, to get even more veggies in there. This bowl is PACKED, you guys. Nutrient-dense greens on the bottom, topped with rice and cauliflower rice, sautéed veggies, nori (seaweed for iodine and thyroid support!), sesame seeds, and hot sauce for a punch of flavor! You can easily sub the veggies in here (sautéed snap peas and carrots) for my Asian Sautéed Kale, if you have that on hand too!

NOW. When you look at the recipe, it kind of looks like a lot of steps. so let me break it down for ya, real quick – so everything is done at the same time and you can get to devouring these delicious bowls even faster:

1. get the rice going.
2. stick the cauliflower rice in the oven.
3. make the veggies on the stovetop.
4. make the salmon once the cauliflower rice comes out.
5. assemble the bowls.
6. devour.

Sesame Salmon Bowls

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Dana: Real Food with Dana

Serves: 4+ servings

Ingredients

for the bowls

• 1 cup dry RiceSelect Brown Basmati Rice
• 1 small cauliflower, core removed and “riced”
• 4 cups snap peas
• 1 cup shredded carrots
• 2 Tbsp + 1 tsp coconut oil, divided
• 2 tsp minced garlic
• 1 tsp minced ginger
• ¼ cup coconut aminos
• 1 tsp fish sauce
• 4 skin-on salmon filets, about 4-6 oz each*
• Salt and pepper, to taste

for serving:

• 1-2 handfuls mixed lettuce greens per bowl
• Sesame oil
• Chopped nori or furikake (rice seasoning)
• Sesame Seeds
• (Optional) Sriracha

Directions

1. First, get the rice going. Rinse the rice in a mesh sieve, then combine it in a medium saucepan with 2 ¼ cups filtered water and 1 tsp coconut oil. Bring the rice to a boil over medium heat, stir once, then turn the heat down to a simmer and cover with a tight-fitting lid for 45 minutes. After that timer goes off, remove the rice from the heat (leave the lid on) and let it stand for 5-10 minutes, until cooked through and fluffy.
2. After the rice has been simmering for about 15 minutes, preheat the oven to 425 F. Toss the cauliflower rice in a large bowl with 1 Tbsp ghee or coconut oil. Spread the mixture evenly on a baking sheet lined with parchment paper. Try to smooth out any big clumps.
3. Pop the sheet in the oven, and roast for 20-25 minutes, until the rice becomes lightly browned. Check it at about 20 minutes to make sure it doesn’t burn, then keep a close watch until 25 minutes.
4. While the cauliflower rice is roasting, prepare the snap peas and carrots. Melt 1 Tbsp coconut oil in a large skillet, then add the ginger and garlic and stir with a wooden spoon until fragrant, about 30 seconds. Add the snap peas, carrots, coconut aminos and fish sauce, and pop a lid on the skillet. Let it cook for about 5-10 minutes over medium heat, stirring every few minutes, until the veggies are cooked through but still slightly crisp. Remove from the heat until ready to serve.
5. Check on your rice - it should be almost done simmering by this point! Remember, after the 45 minute timer goes off, remove the rice from the heat and let it stand (still covered) for about 5-10 minutes (basically, until you’re ready to eat!)
6. When the cauliflower rice is done, take it out of the oven and turn on the BROIL setting.
7. Preheat a large cast iron skillet for 1-2 minutes, until hot. Melt 1 Tbsp coconut oil in the skillet, then add your salmon (skin down if you have it). Cook for 2 minutes on the stovetop, then turn the heat off and transfer to the oven to broil for 4 minutes, until cooked through.
8. Assemble the bowls! Start with a handful or two of greens, then add some rice and cauliflower rice, some veggies, and top with a salmon filet. Season with a drizzle of sesame oil, sesame seeds, some chopped nori or furikake, and sriracha, if you want some heat!
9. Faceplant → devour.

Notes

You'll probably have extra rice. Save it for leftovers!

3.5.3208

Like this recipe? You’ll love these too!

• Perfect Roasted Salmon with Ginger-Scallion Sauce
• Simple Asian Sautéed Kale
• Smoked Salmon Breakfast Bowl
• Pulled Pork & Plantain Cauliflower Rice Bowl

This recipe is sponsored by my friends at Mambo Sprouts and RiceSelect! I may be compensated for this post, but all thoughts and opinions are my own *snape voice* oooobviously. This compensation helps with expenses to keep this little blog up and running! Thanks for all your support, guys!