My Favorite Salmon Bowl
The truth is, I spend more of my day talking about food than cooking and creating recipes. As a busy mom and nutritionist, I’ve had to learn how to be quick and efficient in the kitchen without sacrificing taste, quality and nutritional value.
Preparing healthy meals at home doesn’t have to be a long process. I’m a huge fan of one bowl meals. The formula is simple…a tasty base, choose your veggies, add protein and healthy fat.
Let’s build a bowl!
The Base:
Cauliflower rice
I know, I know. Some of you will never like it no matter how it’s cooked and I get that. But if you’re avoiding grains and working on stabilizing blood sugar, it can be a wonderful alternative to regular rice, quinoa, etc. I always ask my clients if they’ve tried cauliflower rice and more importantly, how did they cook it? The most common answer: boil it like regular rice. Please don’t.
Follow this method and it may change your life…
I buy frozen organic cauliflower rice because it’s so convenient. Right from the freezer, add the cauliflower rice to a skillet and drizzle with olive, avocado, or coconut oil, or you could use ghee or grass-fed butter. Sautee’ on medium heat, adding sea salt, garlic, herbs, whatever seasonings you desire. Stir and season as you saute all of the moisture away (when you think it’s done, sautee just a little longer. Trust me!). In no time, you’ll be left with a flavorful, fluffy, rice-like base that is not soggy or mushy. If you’re using fresh riced cauliflower, you can cook it the exact same way. My go to seasoning combo: sea salt, garlic (minced or powdered), oregano, and a dash of turmeric. The turmeric gives an extra anti-inflammatory boost with beautiful color.
The Protein (and healthy fat):
Baked Salmon
Here’s a quick, no fail recipe (mix up the seasonings if you’d like)…
1 lb salmon, cut into filets and deboned
2 tbsp avocado oil
½ lemon
1 ½ teaspoon of sea salt
1 tsp of pepper
2 tsp minced garlic
1 tsp of paprika
Preheat the oven to 400 F. Line a large baking sheet with parchment paper. Add the salmon filets to the baking sheet skin side down and pat dry. Top with avocado oil, juice of half a lemon, and rub each filet with dry seasonings. Bake for 13 minutes or until cooked through and easily flakes.
Veggies:
Get creative! You can sauté or bake any veggies you desire.
Or try my favorite that has a Mediterranean flare to it…fresh cucumbers, cherry tomatoes, Kalamata olives, avocado slices, artichoke hearts, and then topped with my dairy-free, creamy dressing.
Dairy-free creamy garlic dill sauce:
1 cup of Forager organic plant-based sour cream
Dash of garlic and sea salt (to taste)
2 teaspoons of fresh lemon juice
A few pinches of Fresh or dried dill
Assemble your bowl!
Place the cauliflower rice in the bottom of the bowl, add salmon and veggies, drizzle with sauce and viola!
