Sesame Ginger Salmon Grain Bowl
Served with Sesame Ginger Dressing, Avocado, & English Cucumber
Judging from the softness creeping in around my midsection, the holiday season was decadently gratuitous. My family and friends sure know how to cook! And I sure know how to eat it!
It is time to take care of these spare tires and clean house! I am kicking off the new year with omega-3s, protein, and fiber. Cilantro-lime brown rice and red quinoa are the base of this grain bowl. On top of this zesty fresh bed of goodness is baked salmon marinated in homemade spicy sesame ginger dressing, as well as velvety ripe avocado. And for a little crunch, some slices of English cucumber.
Chef's note: This does not have to be spicy! I added sriracha to the marinade to give it some BADDA BING, but feel free to marinate the salmon without it. Spice is not for everyone.
GRAIN BOWL: 1 ¼ lbs salmon
2 cups brown rice, cooked
2 cups quinoa, cooked
1 ripe avocado, pitted, peeled, and cubed
½ English cucumber, thinly sliced
4 green onions, thinly sliced
3 tbsp fresh cilantro
1 tbsp chia seeds
Zest of 1 lime
1 tbsp lime juice
Black pepper and salt to taste
DRESSING/MARINADE: 2 tbsp low sodium soy sauce
½ cup vegetable oil
1 tbsp sesame oil
3 tbsp rice vinegar
Zest of 1 lime
1 tbsp lime juice
1 clove garlic, minced
1 tbsp ginger, minced
3 tbsp maple syrup
1 tbsp sesame seeds
1 tsp sriracha, optional
Add all ingredients in a medium mixing bowl and stir well to combine.
Place salmon in an airtight tupperware container. Coat salmon liberally with sesame ginger dressing. Cover container and marinate for 30 minutes to 1 hour, turning salmon occasionally to coat evenly.
Preheat oven to 400°F.
Cover a rimmed baking sheet with foil and spray with cooking spray.
Place salmon on the baking sheet and pour any residual marinade over the filets. Bake until fish flakes easily with a fork, about 20 minutes. Allow to cool and remove skin. Set aside.
Cook the rice: In a medium saucepan, bring 2 ¼ cups of water to a boil on high heat in medium saucepan. Once water is boiling, add 1 cup rice, and reduce heat to a simmer. Cover and cook for 40-45 minutes. DO NOT open the lid! Remove from heat, fluff with a fork, cover and let sit for 5 minutes. Remove the lid and fluff with a fork again. Set aside.
Cook the quinoa: In a small saucepan, bring 1 ¼ cups water to a boil on high heat. Meanwhile, rinse the quinoa thoroughly in a sieve. Once the water is boiling, carefully add quinoa to boiling water. Reduce heat to a simmer, cover and cook* until water is absorbed. Remove from heat, fluff with a fork, cover and let stand for 5 minutes. Remove the lid and fluff with a fork again. Set aside. *NOTE: For white quinoa, cook 10-15 minutes. For red or multicolor quinoa, cook 15-20 minutes.
In a large bowl, combine 2 cups brown rice and 2 cups quinoa with cilantro, green onion, chia seeds, lime zest and lime juice. Add additional black pepper and salt to taste. Divide among 4 to 5 meal prep containers.
Flake salmon into bite size pieces and place on top of rice and quinoa mixture in the containers.
Divide cucumber and avocado amongst containers.
Drizzle with dressing if enjoying right away or divide dressing into small storage containers to add later.