Salmon Bowls

This is my “fertility friendly” version of the viral salmon bowl recipe. It’s delicious, satisfying and comes together quickly. It’s also blood-sugar friendly and rich in fertility boosting nutrients— omega-3’s, protein, micronutrients and cruciferous veggies.

If you’ve been on social media over the last few years, it’s almost guaranteed that you’ve stumbled upon the viral salmon bowl recipe containing salmon, rice, avocado, kewpie mayo, soy sauce etc.

As delicious as the original recipe is, it lacks in micronutrients and fiber and is quite high glycemic due to the rice.

My version contains more fiber, healthy fats, micronutrients and protein. As a result, the meal is super blood sugar friendly.

It also comes together quickly, so it’s perfect for a busy weeknight when you want something delicious, but still are trying to optimize your fertility.

Salmon Bowls

Serves: 2-3

Cook Time: 30 minutes

Ingredients:

• 1 lb. salmon

• Medium head of cauliflower OR 1 bag of cauliflower rice (fresh or frozen) to save time

• 1/2 can full-fat coconut milk

• Avocado oil

• Salt and pepper

• Marinade:

  • 1 tbsp coconut aminos

  • 1 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 1 tsp ginger powder

  • 1 tsp garlic powder

  • 1/2 tsp salt

• Drizzling sauce:

  • 2 tbsp mayonnaise

  • 1 tbsp coconut aminos

• Toppings:

  • “Everything but the bagel” seasoning OR sesame seeds

  • 1 bunch of scallions, chopped

  • 1 cup frozen edamame, thawed and salted

  • 1 avocado, diced

  • 1/2 cucumber, peeled and chopped into bite size pieces

  • Broccoli sprouts (optional)

Supplies:

• Cutting board and knife

• Sauté pan (2)

• Medium bowl

• Small bowl

• Measuring spoons

• Wooden spoon or spatula

Directions:

1. Marinate the salmon. If your salmon comes with skin, peel or slice of the skin using a sharp knife. Discard the skin and rinse the salmon. Pat dry with a paper towel, then slice the salmon into 1-inch cubes. Place the salmon into a medium sized bowl. To the salmon, add 1 tbsp coconut aminos, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp ginger powder, 1 tsp garlic powder and 1/2 tsp salt. Mix thoroughly to ensure each piece of salmon is covered in the marinade. Cover the bowl, then place in the refrigerator.

2. Prepare the cauliflower rice. If you’re making your own cauliflower rice, place the cauliflower on a cutting board and dice into very small pieces, approximately the size of rice. You can also do this in a food processor if you have one! After the cauliflower has been “riced,” heat 1-2 tbsp of avocado oil in a sauté pan over medium heat. Once warm, add the cauliflower rice to the pan and season with salt and pepper. Cook for about 5 minutes, then add 1/2 can of full-fat coconut milk to the pan. Let the cauliflower simmer in the coconut milk until it begins to thicken and the cauliflower is fully tender, usually another 5 minutes. Taste and season with additional salt and pepper, if needed. Remove from the heat and set aside.

3. Cook the salmon. In a separate pan, heat another 1-2 tbsp of avocado oil over medium heat. Once warm, add the marinated salmon and cook, stirring every 1-2 minutes so each side gets golden brown. Cook until it is no longer pink in the middle. This usually takes about 5-7 minutes.

4. Make the drizzling sauce. To a small bowl, add 2 tbsp mayonnaise and 1 tbsp coconut aminos. Stir using a spoon until well combined.

5. Assemble your bowls. Scoop a heaping portion of the coconut rice into a bowl. Then top with the salmon, edamame, scallions, avocado, and diced cucumbers. Sprinkle some “everything but the bagel” seasoning or sesame seeds on top and drizzle with the sauce. Optional, but a delicious way to boost your nutrient intake, is to add a bit of broccoli sprouts on top as well! Serve warm.