The Ultimate 20-Minute Dinner: Sesame Ginger Salmon Bowl

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a complete protein, while white rice is less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a healthier fish option, while canned salmon is budget-friendly.

Add 1 cup of quinoa to a small pot.

Add 2 cups of bone broth to the pot.

Put the pot over medium heat.

Once the broth starts to boil, reduce the heat to a simmer and cover with a lid.

Cook the quinoa for about 15 minutes or until fully cooked.

Add 2 cups of broccoli to a large skillet.

Slice 2 carrots and roughly chop 1 yellow onion, then add them to the skillet with the broccoli.

Add 2 tbsp of coconut oil, 2 tsp sesame seeds, 0.5 tsp ground ginger, and 2 tsp minced garlic to the skillet.

Sauté the veggies over medium heat until the onions are translucent and the veggies are fully cooked, adding salt and pepper to taste.

In another large skillet, add 1 tsp of coconut oil and put it over medium heat.

Add ground salmon to the skillet and break it up with a spatula to cook completely until it resembles the texture of ground beef and is light pink.

Add salt and pepper to the salmon while cooking.

To assemble the bowls, add quinoa, veggies, and salmon.

Optionally, add kimchi and drizzle with coconut aminos and sweet chili sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens