Hey y’all, I’m back! I know, I know, I’ve been completely neglecting the blog lately but things have been crazy and well, I kind of just suck at juggling it all sometimes. Anyway, I’ll spare you the details and get right into todays post!
Dustin recently joined a Judo class that he goes to twice a week and I’ve been trying to make it a point to hit the gym at least 3-4 days after work. That being said, quick, healthy dinners are ideal for us on those jam-packed days! One thing I have been obsessing over lately is bowls. I love any meal I can throw into a bowl because 1.) they’re always super easy and, 2.) I love how all of the different textures and flavors come together (I’m a total food mixer)! All you need is greens or a grain, protein, and veggies and voila!—You’ve got yourself a complete meal!
One of my absolute FAVE throw-in-a-bowl, weeknight meals right now are these salmon and veggie rice bowls. Not only are they super yummy and hearty, but they’re also healthy and relatively easy to throw together! I also love how versatile this dish is—I like to add sliced avocado, a soft boiled egg, and my Crispy Roasted Boc Choy to mine, but you could literally omit, or add anything you like and it’ll still be amazing!
Keep scrolling for a complete breakdown of the recipe & ingredients.
What You Need
- Fresh Salmon Filets
- 1/4 cup of Soy Sauce
- 1 Tsp of Toasted Sesame Oil
- 1 Tsp of Minced garlic
- 1/2 Tsp of Rice wine vinegar
- Trader Joe’s “Everything But the Bagel” Seasoning (or regular sesame seeds)
- Black Pepper
- Garlic Powder
- Chili flakes (if desired)
- Cooked Brown Rice
- Desired Veggies (Boc Choy, Avocado, etc.)
- Soft Boiled Egg
Let’s Get Cooking
For the sauce:
- In a small bowl, mix together soy sauce, toasted sesame oil, rice wine vinegar, minced garlic, some Trader Joe’s “Everything But the Bagel” Seasoning (or regular sesame seeds), and chili flakes (if you like it a little spicy). *Note: Taste it, you can always add more of whatever, if desired.
- Once sauce is at desired flavor, set aside until the rest is done.
For the salmon:
- Rinse your salmon and pat dry with a paper towel.
- Season salmon with salt, pepper, and garlic powder.
- Pre-heat the oven to 425 degrees.
- Heat a pan with some olive oil over med-high heat.
- Once the pan is relatively hot, put your salmon filets, meat side down in the pan.
- Let sear for 2-3 mins or until you get a nice little brown crust on it and then put the whole frying pan in the oven for 4-6 more minutes (depending on how done you like it and how thick your fish is) to finish cooking. *Note: If the frying pan doesn’t fit in the oven, you can transfer the fish to a baking dish or foil lined cookie sheet for baking.
- Serve over cooked brown rice with any veggies you like. I also like to add a soft boiled eggs for extra texture/protein.
- Top the whole bowl with a desired amount of sauce and extra “Everything But the Bagel” seasoning.
Tried this dish? Let me know your thoughts in the comments! Have a good week friends!