Organic Salmon Rice Bowl
Winter is known as the season of change. It is the time of year where our bodies switch from expelling the heat of Summer to wanting to hold onto the warmth (hello blankets, slippers and scarves!). Winter's cold, snow and often frigid temperatures affect our bodies more than just making us feel chilly. They can affect us deeply, right into our organ systems according to Traditional Chinese Medicine Doctors. The cold in the air can literally penetrate into us and wreak all sorts of havoc on our internal systems (hello germs, colds and flus). One system in particular that is affected by these shifts is our digestive system. As a result of this shift, our bodies switch from craving light, cool summer foods to warm, nourishing meals. The internal warmth that these foods provide actually promotes the strength of this internal system. When our internal system is strong, we are better able to fight off colds and flu (hurray!) So, if you are searching for the perfect lunch or dinner to help keep you warm (and make your gut happy too), look no further than one of our fave winter recipes: our organic salmon rice bowl. Chock full of nourishment and warmth, this rice bowl is the perfect pairing of winter veggies, hearty grains and healthy fats (hello Omega’s). This bowl was made with organic brown rice, sautéed cremini mushrooms and asparagus, avocado, salmon and black sesame seeds. Olive oil, lemon and Himalayan pink sea salt were used to bring this bowl together.
Read on for how to make this perfect winter recipe:
Salmon Rice Bowl
What you’ll need
1 x 4-5 oz piece of organic (or wild caught) salmon
½ cup (cooked) organic brown rice
6-8 stalks of local or organic asparagus
½ cup organic cremini mushrooms
½ avocado sliced
½ tsp black sesame seeds (or your seed of choice)
1 tbsp extra virgin olive oil
½ lemon, squeezed
pinch of Himalayan pink sea salt
Preheat oven at 400 degrees C
Cook brown rice on stove-top as per package directions. set aside.
Line a baking tray or casserole dish with parchment paper and lie the salmon, skin side down, on top. Drizzle a little olive oil on top following by a squeeze of lemon and a pinch of Himalayan pink sea salt – place in oven for 15 minutes (or until the fish is cooked inside with a bit of bronzing on top)
Slice Avocado. Set aside
Mix together olive oil, lemon juice and salt – set aside
Chop asparagus bottoms off and slice cremini mushrooms
Heat an additional tbsp of olive oil in medium sized fry pan on medium/high heat
Add asparagus and cremini mushrooms to your fry pan and sautee until medium soft
Putting it together
Spoon some of your cooked brown rice into the bottom of your bowl, add the sautéed veggies on top, add the avocado slices, then place the cooked salmon on top. Pour on the mixture of olive oil, lemon and salt. Sprinkle with black sesame seeds. Enjoy!
Note: you can have fun and experiment by adding whichever veggies you are craving to change up this bowl (think broccolini, portobello mushrooms, kale, sweet potatoes). Or change up the Salmon for Tofu or Tempeh!