Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 to 3 servings
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Calories
542 kcal
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Course
Main Course
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Cuisine
American
Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice
Description
This recipe broils salmon fillets coated lightly with avocado oil, sea salt, and paprika until crispy and cooked through. Vegetables are cooked in a wok or skillet starting with carrots and broccoli, then zucchini, ginger, sriracha, salt, and coconut aminos are added before spinach is folded in last until wilted. The sautéing retains vegetable texture and infuses them with aromatic ginger and savory, slightly spicy seasoning.
The bowls are finished by placing cooked brown rice in serving bowls topped with the ginger vegetables and paprika salmon fillets. Sliced green onions add a fresh onion note. The paprika seasoning on salmon offers a smoky warmth complementing the bright spiced vegetable mixture.
For those sensitive to FODMAPs, swapping broccolini for broccoli and omitting green onions is suggested.
Ingredients
Ginger Vegetables & Rice:
- 1 Tbsp avocado oil
- 3 carrot peeled and chopped, large
- 1 broccoli chopped into florets, large crown
- 1 zucchini chopped, large
- 1 1/2 Tbsp ginger to taste, minced
- 2 tsp sriracha optional
- 1/2 tsp salt to taste, sea salt
- 2 Tbsp coconut aminos or liquid aminos
- 3 cups baby spinach
- 2 cups brown rice cooked
- 2 green onions sliced, for serving*
Paprika Salmon:
- 2 tsp avocado oil
- 1 lb salmon cut into 2 or 3 fillets
- 1/4 tsp salt sea salt
- 1 1/2 tsp paprika ground
Instructions
Broil the Salmon:
- Place oven on high broil setting. Lightly coat a casserole dish with avocado oil and place the salmon fillets in the dish. Sprinkle with sea salt and paprika.
- Place on the the rack that is second to the top of the oven (note: do not put casserole dish on the top rack. If fat from the salmon hits the heating elements, it could start an oven fire.). Broil 12 to 15 minutes, or until salmon is crispy and cooked through (cook time will depend upon thickness of fish).
Prepare the Ginger Vegetables:
- While the salmon is cooking, prepare the vegetables. Heat the oil over medium in a large wok or cast iron skillet. Add carrots and broccoli and stir. Cover and cook 2 to 3 minutes, until vegetables begin to soften.
- Remove cover and add zucchini, ginger, sriracha, sea salt, and coconut aminos. Stir well and cover. Cook until vegetables have reached desired done-ness, about 3 to 5 minutes.
- Add the spinach, cover, and cook until wilted, about 1 minute. Stir in the cooked rice and continue cooking until rice is warm. Taste veggies and rice for flavor and add more sea salt, sriracha or ginger to taste.
- Divide the rice and veggies between 3 or 4 bowls and serve with salmon on top with a sprinkle of green onion.
Notes
- Replace broccoli with broccolini and omit green onion for a low-FODMAP option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 542kcal | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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