Biltmore Park Resident Bess Carter Shares Summery Salmon Bowls
We love these summery salmon bowls! They are so easy to throw together and are pretty healthy too!
Ingredients
- 4 salmon fillets
- 2 cups purple cabbage, chopped
- 1 bag matchstick carrots
- 1 tsp. low-sodium soy sauce (or coconut aminos)
- ½ tsp. sesame oil
- 2 avocados, halved
- 1 bag jasmine Ready Rice (family size)
- 1 bag edamame, steamed
- 2 green onions, diced
- Sesame ginger dressing, to taste
- Optional: salt, pepper, sesame seeds, sriracha aioli
Directions
- Preheat: Set oven to 400°F (200°C).
- Marinate: Season salmon with salt and pepper and marinate in sesame ginger dressing.
- Prep Veggies: Toss cabbage and carrots with soy sauce and sesame oil.
- Cook Sides: Microwave the rice and edamame per package directions.
- Bake: Cook salmon for 10–12 minutes until opaque and flaky.
- Assemble: Divide ingredients into 4 bowls and top with more sesame ginger dressing, sesame seeds, green onions and aioli.
Makes 4 bowls. I hope you enjoy these summery salmon bowls!