Salmon Rice Bowls
From Carrie Morey's hot little suppers cookbook
Ingredients
- • 1 pound salmon
- • 1 teaspoon fresh ginger, grated
- • 2 garlic cloves, minced
- • 2 green onions, chopped
- • Zest of a lime
- • Juice of half a lime
- • 2 tablespoons soy sauce
- • 1 tablespoon fish sauce
- • 1 teaspoon Sriracha
- • 1 tablespoon of rice vinegar
- • 2 cups snow peas
- • 3 bunches of baby bok choy, washed with ends cut off and separated
- • 1 tablespoon sesame oil
- • 1 tablespoon soy sauce
- • 1 teaspoon rice wine vinegar
- • Juice of half a lime
- • 1 teaspoon fish sauce
Seared Bok Choy and Snow Peas Ingredients
This time of year we are always on the go. These salmon rice bowls are a great supper for those evenings on the sports fields. Pack the salmon Rice bowls in to go containers and you have a nice healthy meal wherever you may be!
I steam the rice with a knob of peeled fresh ginger and a peeled clove of garlic. Top the rice with the salmon fillets, bok choy, and snow peas. Garnish the bowls with peanuts, cilantro, and mint.
Salmon Instructions
- Combine the ingredients and marinate salmon for 30 minutes.
- Preheat oven to 400 degrees.
- Roast salmon fillets on a parchment lined sheet pan or an oven safe pan for 15 to 20 minutes.
Hot Little Tip
This is a perfect supper for the soccer fields!