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

    "This is a perfect supper for the soccer fields!" ~Carrie
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