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8c73bff0 1e08 4a31 a062 453f505b652d  2016 07 23 01 46 13
Jill @feedtheswimmers
Jill @feedtheswimmers

Wild Salmon Veggie Bowl with Sprouted Brown Rice (when you are short on time and need to eat through the crisper)

Preheat oven to 450F. Cook brown rice (I used a rice cooker). Warm wok or large pan over med/high heat.
While rice is cooking, line a baking sheet with parchment (easier clean up), season salmon (I had the fish monger divide it into separate portions of about 1/2 lb each) with salt and pepper. Brush each piece with a creamy miso ginger dressing (I used pre made to save time- Whole Foods make a great one sold at their sushi bar, or you may make your own). Roast for 15 minutes.
While salmon is roasting, slice up two handfuls of shiitake and sautée in grape seed or peanut oil so it can withstand higher heat. Add enoki mushrooms then shredded cabbage, shredded kale and pickled carrots and daikon. Season w s&p and toss in sesame oil, tahini, coconut aminos, ginger, fish sauce, sriracha and a splash of rice wine vinegar. Adjust each to taste. Layer veggies in top of rice and place salmon in top. Add a squirt of sriracha. Us any veggies you like- with this one it's hard to go wrong!
1-If you don't have tahini, you may sub good peanut butter.
2-rice may be prepared ahead of time, if so, this meal is ready in less than 30 minutes!

Jill @feedtheswimmers
Jill @feedtheswimmers
And shredded kale!