Salmon Rice Bowls
Posted by Callies Biscuits on
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 Rice Bowls
Salmon 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
Salmon Instructions
- 1. Combine the ingredients and marinate salmon for 30 minutes.
1. Preheat oven to 400 degrees.
1. Roast salmon fillets on a parchment lined sheet pan or an oven safe pan for 15 to 20 minutes.
Seared Bok Choy and Snow Peas Ingredients
- - 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