Salmon Rice Bowls

From Carrie Morey's hot little suppers cookbook

Salmon Rice Bowls

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

  • 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

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

  1. Combine the ingredients and marinate salmon for 30 minutes.
  2. Preheat oven to 400 degrees.
  3. 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!
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