Wild Salmon and Brown Rice Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon water |
2 cups frozen broccoli florets |
2 teaspoons olive oil |
1 shallot, minced |
2 teaspoons fish sauce |
2 teaspoons low-sodium soy sauce |
1 tablespoon grated fresh ginger |
4 (4-ounce) wild salmon fillets, skinned |
2 teaspoons honey |
4 cups microwaveable brown rice |
black sesame seeds |
Directions:
1. Place water and frozen broccoli florets in a microwave-safe bowl. Microwave for 5 minutes or until cooked; drain, set aside, and keep warm. Heat olive oil in a pan over medium-high heat. Add minced shallot, and cook about 1 minute or until golden. Add fish sauce, soy sauce, and grated fresh ginger; stir. In 2 batches, add salmon fillets, and cook for 6 minutes per side or until opaque. Transfer salmon to a plate using a wide spatula; keep warm. Add honey to pan, and cook 1–2 minutes or until slightly thickened. Heat up brown rice, and divide among 4 serving bowls. Top each bowl with 1/2 cup broccoli and 1 salmon fillet. Drizzle ginger sauce over bowl, sprinkle with black sesame seeds; serve.
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