Lime, Ginger and Blackberry Salmon Rice Bowl
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Lime, Ginger and Blackberry Salmon Rice Bowl
INGREDIENTS
12 Oz. Skinless Salmon, cut into large cubes
1 Green onion, chopped
1 Tbsp. Low-Sodium Soy Sauce
1 Tbsp. Hoisin Sauce
1/2 Tsp. Chili Crunch
½ Tsp. Garlic Powder
¼ Tsp. Ground Ginger
Kosher salt and freshly ground black pepper
1/2 Red bell pepper, sliced into strips
1 Cup White button mushrooms, cut in half
1 Cup Snow Peas
1 Cup Broccoli florets, cut small
2 Tbsp. Cashews
2 Tbsp. Crispy chow mein noodles
1/2 Cup Fresh blackberries
1 Tbsp. Sesame seeds
INSTRUCTIONS
1) Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Put it to the side.
2) Mix the olive oil, balsamic vinegar, soy sauce, hoisin sauce, chili crunch, garlic powder, ground ginger, a pinch of salt and 20 grinds of black pepper in a large bowl.
3) Place the cut bell peppers, mushrooms, broccoli and snow peas in rows on the prepared baking sheet. Then, add the cubed salmon. Drizzle the sauce all over the veggies and salmon. Reserve about two tablespoons of the dressing. Season everything with salt and pepper. Place the baking sheet in the oven and roast for 15 minutes.
4) While the veggies and salmon are roasting, put your toppings in small bowls so everyone can help themselves. Have a bowl for: chopped green onions, crispy chow mein noodles, cashews, fresh blackberries and sesame seeds. I’ll also set out a jar of chili crunch in case my guests like the extra heat.
5) After 15 minutes, spoon the remaining sauce over the salmon and put the baking sheet under the broiler for 2 minutes to finish cooking and to caramelize the sauce on the salmon.
6) It is time to assemble your rice bowls. Add half the rice to each of two serving bowls. Then top each bowl with half of each roasted veggie and half the salmon. Let each person top their bowl with green onions, crispy noodles, cashews, blackberries, and some sesame seeds. Dig in and enjoy!
Recipe byMyCuratedTastes