Most comfort food dishes are served in a bowl, and this salmon soul bowl is a one-pan dish served over leftover rice. This is the perfect meal for when you are out of time, and/or just want some comfort food.
Farm-Fresh Salmon Soul Bowl
Leftover rice – warmed and set aside
Fillet of salmon, seasoned with chimichurri (get chimichurri recipe here)
1 teaspoon butter and 1 tablespoon olive oil
1 bundle pak choi (Bok Choy)
1/4 cup gluten-free soy sauce, 1/2 teaspoon crushed garlic, 6 thin slices of ginger, 1 Thai chilli finely chopped, 1 head of green onions finely chopped, juice of 1/2 of a lemon. Mix together and set aside.
Heat the fats, sear the salmon (skin side down) and cook for 3 minutes until the skin is crisp. Flip the salmon and cook an additional 2 minutes. Remove the salmon and place on top of the warm rice.
Pour the sauce into the hot pan with the leftover fats, stir. Add the bok choi and cover. Simmer for 1 minute. Remove the lid, stir well. Pour the sauce and greens over the salmon and rice.
Dinner is served.
I love this recipe because it is quick and easy, gluten-free, and ever so healthy. Clean rice, crisp greens, plus all the goodness of garlic, ginger, herbs, chillies, and of course salmon.
Salmon provides 22–25 grams of protein per 3.5-ounce serving and is rich in a long-chain of omega-3 fatty acids. Salmon is also an excellent source of several B vitamins, potassium, selenium, and contains the antioxidant, Astaxanthin.