Salmon And Veggie Grain Bowl Recipes

WILD SALMON VEGGIE BOWL

Wild salmon veggie bowl image

Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial omega-3 fats

Provided by Good Food team

Categories Lunch

Time 10m

Number Of Ingredients 8

Ingredients

2 carrots
1large courgette
2 cooked beetroot , diced
2 tbsp balsamic vinegar
⅓ small pack dill , chopped, plus some extra fronts (optional)
1small red onion , finely chopped
280g poached or canned wild salmon
2 tbsp capers in vinegar, rinsed

Steps:

Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.

Nutrition Facts : Calories 395 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium

MISO SALMON GRAIN BOWLS

Miso Salmon Grain Bowls image

Grain bowls are one of my favorite types of meals because they're filling and fun to make and they've got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.

Provided by Molly Yeh

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

1/4 cup (60 grams) unseasoned rice vinegar
2 tablespoons (42 grams) honey
2 tablespoons (36 grams) light miso
2 tablespoons (32 grams) soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sriracha
1 pound (454 grams) boneless, skin-on salmon fillet, cut into 4 pieces
1 tablespoon neutral oil
Farro (recipe follows)
Pickled Vegetables (recipe follows)
Japanese mayo, preferred brand, Kewpie, for serving
Sriracha, for serving
Coarsely crushed arare rice crackers, soy sauce-flavored Japanese rice crackers, for serving
Cilantro leaves, for serving
Sliced scallions, for serving
Toasted sesame seeds, for serving
Lemon wedges, for serving
1 teaspoon kosher salt, plus more for seasoning
2 cups (360 grams) farro
1/4 cup extra-virgin olive oil
2 teaspoons toasted sesame oil
2 Persian cucumbers (8 ounces/226 grams), sliced into half moons
4 radishes (3 ounces/85 grams), thinly sliced
Half a small red onion (2 ounces/57 grams)
1 1/3 cups (159 grams) unseasoned rice vinegar
3 tablespoons (36 grams) sugar
2 tablespoons (10 grams) kosher salt
One 2-inch piece fresh ginger, peeled and thinly sliced
4 garlic cloves, peeled and smashed
1 cup ice cubes

Steps:

For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.)
To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side.
Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.)
Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)

SALMON AND VEGGIE SHEET-PAN DINNER RECIPE BY TASTY

Salmon And Veggie Sheet-Pan Dinner Recipe by Tasty image

Here's what you need: nonstick cooking spray, small red potato, brussels sprouts, olive oil, Club House La Grille Maple Bacon Seasoning, salmon fillets

Provided by Ivan Diaz

Categories Dinner

Yield 2 servings

Number Of Ingredients 6

Ingredients

nonstick cooking spray, for greasing
½ lb small red potato, cut in half lengthwise
½ lb brussels sprouts, cut in half
4 tablespoons olive oil, divided
5 tablespoons Club House La Grille Maple Bacon Seasoning, divided
2 salmon fillets, 8 ounce (225 G)

Steps:

Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
In a large bowl, toss the potatoes and Brussels sprouts with 2½ tablespoons of olive oil and 3½ tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 1½ tablespoons olive oil, and season with the remaining 1½ tablespoons Club House La Grille Maple Bacon Seasoning.
Return the pan to the oven and roast for 10-12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 30 grams, Sugar 5 grams

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