There’s something about summer that makes me want to prepare all the bowls for dinner. I don’t know if it’s because they’re super easy and they look more extravagant than they really are, or if it’s because summertime means access to such a large variety of fresh veggies and fish– which makes the bowl possibilities endless. Now that I am writing about summertime bowls, I just remembered that three summers ago we literally ate this thing that I created and we named “The Buddha Bowl” like four nights a week. It was delicious, and I should prob make it again soon– it’s been a while.
Back to the teriyaki salmon bowl that I made for dinner a few nights ago– again, so much easier than it looks and it’s as filling as it is delicious. I always know when a meal checks all the boxes when a) i’m full, but not the kind of full that I want to vomit and b) i’m not reaching for a snack before bed and c) I get sad the next day when I realize that there are zero leftovers available for lunch (any other mamas out there live for bomb leftovers in the fridge?)
Okay, here we go: disclaimer: this is one of those meals that kind of happens all at once, so preparation will be key in being sure that everything is ready at the same time!
WHAT YOU NEED:
- Quinoa, Sushi Rice, Brown Rice, etc.
- Wild Caught Salmon
- Veggies– I usually do broccoli and carrots, but honestly, get creative and use whatever you have on hand!
- Teriyaki– you can also whip up your own sauce if you don’t want to buy a pre-made in store.
- Sesame Seeds
WHAT TO DO:
- Marinate your fish the night before or morning of– it makes this meal SO much better if you allow the fish to marinate***
- Preheat your oven to 400. While the oven is heating, prepare your base, or rice of choice. I personally prefer quinoa because it is so high in protein and overall much better for you than rice. Add EVOO, pink salt and pepper.
- Once oven is ready, throw your fish and veggies of choice in. Depending upon the thickness of your salmon, i’ve found that it typically takes anywhere between 12-20 minutes to cook. Check your fish at 12 minutes, you want it to be flaky and to easily detach from the skin. If you find that it doesn’t flake easily and that you’re fighting to remove the skin, chances are that you need to bake it a bit longer. I add time in 3 minute increments to avoid over cooking.
- Boil water for eggs. I have found that the perfect boiled egg is achieved at 7 minutes.
- Once all components are finished cooking: layer the rice, uncooked spinach, salmon, veggies, egg, top with avocado, teriyaki and finish with sesame seeds!
- Serve and enjoy immediately!
summertime and livin is easy. xo, G