I love meals that are easy to assemble and have lots of fresh ingredients.
“Bowls” are great because you can make all the ingredients available and everyone at your table can use the portions they prefer. When you are following the Adrenal Reset Diet, you can use as many veggies as you’d like. Your bowl could look more like a salad with a serving of rice added in. Someone else in your family may choose to have it be more of a rice bowl. The beauty is there is no wrong way to make this!
And this one is a super simple bowl that only takes 10 minutes when you are using pre-cooked brown rice.
This is great for lunch or dinner. And if you have any leftover, it also tastes great cold!
**Hint, long-grain rice is softer and fluffier the next day than short grain rice which is crunchier when it’s used as a leftover.
Serves = 1
Ingredients:
- Cooked brown rice
- ½ cup = Lunch serving
- Or ¾ cup = Dinner serving
- Salmon – 1 serving = 4-6 oz
Toppings (unlimited foods except where indicated, so you can use any amounts):
- Sliced radish
- Spinach
- Sliced Cucumber
- Sliced carrot
- Scallions
- Sprouts (optional)
- ⅓ Sliced Avocado – fat serving
Salmon glaze:
- Avocado oil – light spray so it doesn’t stick
- 1 tbsp whole grain dijon mustard
- ½ Lemon, juiced
- 2 cloves Garlic, crushed
- Salt and pepper to taste
Directions:
- Start by making a paste with the glaze ingredients and spread it on top of the salmon.
- Lightly spray your pan with avocado oil and get your pan to medium heat.
- Put the salmon in the pan – skin side up.
- Cook for 3-7 minutes on 1 side (depending on the thickness).
- Flip to the other side so it’s skin-side down. *You may need to lightly spray the pan again after lifting the salmon off and before placing it skin-side down.
- Cook for 2-5 minutes on this side (depending on the thickness).
- Top the brown rice with the grilled salmon and as many of the chopped veggies as you’d like.
- Salt and pepper to taste.
*You want your salmon to flake with a fork, and be lightly cooked throughout. The secret to cooking great fish is when in doubt, slightly undercook it, so it can continue to “cook” as it rests off the heat. Fish that is cooked too long takes on a rubbery texture.
Kirin Christianson
