Fat Fueled Recipe: Teriyaki Salmon Rice Bowl

Fat Fueled Recipe: Teriyaki Salmon Rice Bowl

Today's Fat-Fueled Recipe features wild-caught salmon, high in fatty acids and protein. The main fat in salmon is omega 3 fatty acids, the kind of fat that can help protect your heart, reducing the risk of heart attack and stroke. These powerful fats can also help regulate hormone levels, balance your healthy cholesterol and play a major role in brain development. 

Why is wild-caught fish so important? Because fish are raised in their natural environment which directly affects their health. Farm raised fish are fed farm-raised feed while being kept in overcrowded tanks and tend to be fed antibiotics to reduce the risk of developing parasites and diseases. Still not convinced it makes a difference? Take a peek at the farm salmon and wild salmon in the fish cooler next time you're in the store. The wild caught salmon is a vibrant, deep pink/red color, indicating it's nutrient density. The farm raised salmon will look light pink, like its been sitting a bit too long in the sun!

 

Teriyaki Salmon Rice Bowl

Paleo Friendly, Gluten Free, Dairy Free

Serves 2

 

 

Teriyaki Sauce (adapted from this recipe)

1/2 cup coconut aminos (Tamari works, too)

Juice of 1 orange

2 TBSP honey

2 TBSP grated ginger

1/2 TBSP minced garlic

1/8 tsp red pepper flakes

1 tsp sesame oil

 

 

Salmon Bowl

2, 4-6 oz pieces of wild caught salmon

3 cups riced cauliflower (finely chopped or whirled in the food processor)

1 avocado, sliced

1 carrot, grated

1 red pepper, diced

1/2 TBSP sesame oil

sesame seeds and green onion for garnish

 

 

Directions 

1. Preheat oven to 375 degrees.

2. Whisk teriyaki sauce ingredients together in a saucepan over medium heat. 

3. Continue to stir until mixture bubbles, reduce heat to a simmer and stir until thickened, about 10 minutes. Remove from heat. 

4. Place salmon filets on a greased baking sheet and sprinkle with salt and pepper. Brush Teriyaki marinade over the fish and bake 10-14 minutes. 

5. Steam cauliflower rice  and red pepper in a basket covered for 8-10 minutes over boiling water while the salmon cooks.

6. When cauliflower rice is softened, transfer into two bowls and drizzle with sesame oil and sesame seeds. Assemble grated carrot, red pepper, and avocado on top.

7. When the salmon is cooked, remove pieces from the pan and place on top of rice. Add an extra drizzle of remaining teriyaki sauce and top with green onions and sesame seeds.

 

 

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