Ginger Salmon Rice Bowl
Ginger Salmon Rice Bowl
Wild salmon bowl with ginger, tamari, kale, cabbage, and brown rice for brain, gut, bone, and energy-boosting nutrition.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 tsp extra-virgin olive oil, divided
- 2 salmon fillets, cut into chunks
- 1 cup red cabbage, shredded
- 1 small bunch kale, shredded
- 2 cups cooked brown rice
- ¼ cup fresh basil, chopped
- 1 carrot, grated
- 2.5cm piece fresh ginger, grated
- 4 tbsp sesame oil
- 4 tbsp tamari
- 2 tbsp honey
- 1 tbsp sesame seeds
Method
- To make the marinade, whisk all the ingredients together in a small bowl.
- Heat 1½ tsp olive oil in a large frying pan over medium– high heat. Add the salmon chunks and brown on all sides for 2–3 mins.
- Lower the heat and stir in the marinade, reserving a small amount to dress the salad. Simmer for a further 3–4 mins or until the salmon is cooked through. Remove from heat and set aside.
- Using the same pan, cook the red cabbage and kale in 1 tsp olive oil, then set aside.
- In a large mixing bowl, combine the cooked brown rice, kale and cabbage. Add the basil then pour a little bit of the reserved marinade over. Toss well.
- Divide the rice mixture into 2 serving bowls. Top with carrot, salmon and a drizzle of the remaining marinade. Enjoy while warm!
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