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If I’m eating limited starch, it’s a struggle to come up with interesting lunch options. Customize this concept to your liking and prep in advance, so you can throw it together when you’re ready to eat. Eating it for dinner? You may want to increase the salmon serving size to six ounces.
6 (4-ounce/110-gram) salmon fillets
1 lemon or 2 limes
salt, to taste
pepper, to taste
10 ounces (280 grams) baby spinach
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3 cups cooked brown rice or quinoa
3 cups broccoli florets
2 avocados, cubed or sliced
1 (15-ounce/425-gram) can baby corn, sliced
2 cucumbers
2 carrots
1/2 cup Glicks Soy Sauce
2 tablespoons mirin or apple juice
2 tablespoons honey
1 cube Gefen Frozen Ginger
sesame seeds (optional), for garnish
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Squeeze lemon or lime juice onto salmon fillets, then season with salt and pepper.
Cook for 12 minutes or until flaky.
Spray a nonstick frying pan with cooking spray and sauté garlic until fragrant.
Add spinach and season well with salt and pepper. Cook until wilted.
Place rice in the bottom, then add salmon, broccoli, avocado, garlic spinach, and baby corn.
Use a julienne peeler or a sharp knife to cut thin strips of cucumber and carrot and add to the bowls.
Mix soy sauce, mirin, honey, and ginger and drizzle over the bowls, then top with sesame seeds.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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