Main Course AmericanSalmonRiceMushroomCarrotEdamame

Salmon Rice Bowl

Name: Salmon Rice Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons vegetable oil; 0.33 cup soy sauce; 0.33 cup brown sugar; 0.25 cup water; 3 cloves garlic, finely chopped; Pinch of salt and pepper; For those who like some spice pinch cayenne or red pepper flakes; Salmon Rice Bowl Ingredients: 4 fillets of salmon (1 per person); Salmon Rice Bowl Ingredients: 1 bag of fresh snap peas from local market, cut into bite size pieces; Salmon Rice Bowl Ingredients: 1 cup mushrooms sliced, halved; Salmon Rice Bowl Ingredients: 1 cup edamame, shelled; Salmon Rice Bowl Ingredients: 3 carrots, sliced into bite sizes pieces; Salmon Rice Bowl Ingredients: 3 red peppers cut into bite size pieces; Salmon Rice Bowl Ingredients: 4 oz daikon julienned; Salmon Rice Bowl Ingredients: 1 oz daikon sprouts; Salmon Rice Bowl Ingredients: 2 cups white or brown rice (personal preference); Salmon Rice Bowl Ingredients: 4 cups water; Salmon Rice Bowl Ingredients: 4 tbsp Vegetable oil; Salmon Rice Bowl Ingredients: 4 tsp black and white sesame seeds

Prep: 15 min

Cook: 45 min

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Contains:FishGlutenSesameSoy

High FODMAPTriggers: Garlic, Mushrooms, Snow or snap peas, Peas

Fructans · GOS · Polyols

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

This has turned into a family favorite. Although we now use steelhead instead of salmon. For those unfamiliar with steelhead, it looks and tastes a lot like salmon, but it is…

Directions

1
In a large bowl place all your salmon marinade ingredients.
2
Place salmon fillets in and coat, cover and let it sit in the fridge for 30 minutes minimum.
3
While salmon is marinating measure out rice in a jug.
4
Wash and rinse rice until water is clear.
5
Place in saucepan or rice cooker and add the 4 cups of water, stir once.
6
Cook on low heat until water is absorbed, fluff with fork.
7
While rice is cooking, heat fry pan and add 2 tbsp. vegetable oil over medium heat, and griddle pan with 2 tbsp. of vegetable oil over medium heat.
8
Add mushrooms, carrots, snap peas, edamame, peppers to frying pan and let it cook for 10 minutes.
9
Add salmon skillets to griddle pan and cook on both sides for 5 minutes.
10
Lift salmon into vegetable pan, adding extra marinade sauce to coat vegetables.
11
Separate rice into four bowls, add vegetables and set salmon to side of bowl.
12
Add julienned daikon, and daikon sprouts to top for presentation.
13
Sprinkle with black and white sesame seeds and serve.

Diets

Fits as written

Pescatarian
Dairy-free
Egg-free
Nut-free
Halal-friendly
Mediterranean
High-protein

Works with easy swaps

Gluten-free (1)

soy sauce → tamari (gluten-free soy sauce)

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.