Salmon is a great source of Omega-3s and dietary fats that are essential for the body, they support decreased inflammation and a healthy heart!
Keeping salmon in the freezer is a way I can guarantee I always have something in the house if I need a quick, well-rounded meal and haven't made it to the store.
A few things to note when buying your salmon:
Buying Wild-caught as often as you can to increase your nutrients and minimize your exposure to antibiotics fed to farm-raised salmon.
Fresh or frozen is fine. If you buy it fresh, try and eat it within 1-2 days of purchase.
What you need:
1-2 pieces of salmon
quinoa or rice
edamame (de-shelled)
diced red peppers
shredded carrots
diced cucumbers
Sesame seeds and cilantro for garnish
Salmon Seasoning:
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
Spicy Mayo Sauce:
¼ cup mayonnaise (I used Primal Kitchen Mayo)
1 tablespoon sriracha
1 tablespoon coconut aminos
2 teaspoons maple syrup
What to do:
Follow the instructions for your quinoa or rice according to cooking instructions. Starting this first as it often takes a little longer.
Slice your salmon into cubes and then season with the spice rub mix. Then toss into either a pan on the stove or in the air fryer.
In a little bowl, mix together the ingredients for your Spicy mayo sauce and then set aside.
Chop up your cucumber, red pepper, and carrots, de-shell your edamame, and have everything ready on a board or plate for the assembly of your bowl.
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