Name: Orange Ginger Salmon Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon orange zest; 1/4 cup plus 2 tablespoons orange juice (freshly squeezed or from the bottle); 1 tablespoon freshly grated ginger (or minced ginger); 1/4 cup honey; 1 tablespoon tamari (or soy sauce); 2 teaspoons toasted sesame oil; 4 garlic cloves (minced); 1/2 teaspoon fine sea salt; 1/2 teaspoon pepper; 2 teaspoons cornstarch (mixed with 2 teaspoons water); 2 pounds salmon (skin removed and cut into 1-inch cubes); 1 teaspoon avocado oil; 1/2 teaspoon fine sea salt; 2 tablespoons avocado oil; 3 cups chopped broccoli florets (or a 12 ounce bag cut florets); 2 red bell peppers (sliced into about ½” wide strips); 1 medium yellow onion (halved and sliced into about ½” wide strips); 1 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 2 cups cooked quinoa; 2 green onion (thinly sliced); 2 tablespoons sesame seeds (lightly toasted if desired)

Description

Delicious salmon bowls with a tangy orange ginger sauce, served with quinoa and fresh veggies.

Ingredients

Scale

1 tablespoon orange zest
1/4 cup plus 2 tablespoons orange juice (freshly squeezed or from the bottle)
1 tablespoon freshly grated ginger (or minced ginger)
1/4 cup honey
1 tablespoon tamari (or soy sauce)
2 teaspoons toasted sesame oil
4 garlic cloves (minced)
1/2 teaspoon fine sea salt
1/2 teaspoon pepper
2 teaspoons cornstarch (mixed with 2 teaspoons water)
2 pounds salmon (skin removed and cut into 1-inch cubes)
1 teaspoon avocado oil
1/2 teaspoon fine sea salt
2 tablespoons avocado oil
3 cups chopped broccoli florets (or a 12 ounce bag cut florets)
2 red bell peppers (sliced into about ½” wide strips)
1 medium yellow onion (halved and sliced into about ½” wide strips)
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 cups cooked quinoa
2 green onion (thinly sliced)
2 tablespoons sesame seeds (lightly toasted if desired)

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Instructions

In a medium pot, whisk together the sauce ingredients. Heat over medium-high, whisking often until it begins to simmer. Turn the heat to low and simmer until thickened, about 2-3 minutes, mixing occasionally. Turn off the heat and set aside.
Preheat the oven to 375°F. Grease a nonstick baking sheet with cooking spray.
Place the Veggie ingredients on half of the pan, toss together and spread into an even layer (on half of the pan).
Place the salmon cubes on the other side of the pan and toss with oil, salt and 3 tablespoons of the Sauce. Spread into an even layer (on half of the pan).
Bake for 25-30 minutes, until the salmon is cooked through and crispy. Brush the cooked salmon with a bit of sauce after baking.
Assemble the bowls – Evenly divide the quinoa, cooked veggies and salmon, and top with chopped green onions and sesame seeds. Drizzle each bowl with the remaining sauce and enjoy!

Notes

This dish can be served warm or at room temperature.
Feel free to substitute any seasonal vegetables available.
To enhance flavors, let the salmon marinate in the sauce for 30 minutes before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 15g
Sodium: 800mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 35g
Cholesterol: 95mg