Easy Healthy Veggie Bowl With Seared Salmon | Derrick Reed

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is a budget-friendly protein option.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein while white rice is more economical.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas provide creaminess at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

Rinse jasmine rice under water until it runs clear to remove excess starch.

Bring rinsed rice to a boil, then lower to a medium simmer and turn off the heat to let it steam.

Prepare tuscan kale by bruising it to break down the cell walls for easier eating.

Chop cauliflower, discarding the fibrous core, and prepare for roasting.

Chop scallions, garlic, and ginger, keeping them separate from other ingredients.

Clean the cutting board to avoid mixing flavors before preparing the salmon.

Cut the salmon fillet from the belly, ensuring the knife is flat against the cutting board for a clean cut.

Let the salmon sit at room temperature for about 10 minutes before cooking.

Heat a wide stainless steel pan until hot, then add grape oil to avoid burning.

Add cauliflower to the hot pan and cook to get color on it, using tweezers to move it around if necessary.

Add dashi to the pan to deglaze and incorporate caramelized bits from the bottom.

Set up a blender to prepare cauliflower stock by blending the cooked cauliflower with the dashi.

Cook the aromatics (scallions, ginger, garlic) in the pan before adding the kale to sauté everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens