Healthy Ginger Salmon Bowl
The bowls, which started as the choice of young people, actually show how society has become more conscious about nutrition. It is healthy and appeals to everyone with its taste, color and harmony of elements.
When I was creating this bowl, I thought of the ginger salmon that I love to make and eat, which I sauce and bake in the oven. Of course, I didn’t fill it too much, but I couldn’t resist adding basmati rice with lemon. I flavored them both with sesame seeds, sesame oil and black cumin.
Carrots, pineapple, baby spinach leaves, avocado, corn, peas, radish, spring onion, lime, salmon and rice. In addition, a lot of nutrients enriched my bowl both visually and health-wise.
I started my bowl by putting the basmati rice to boil and preparing the lemon zest to mix into the rice. Then I made the sauce to put on the salmon without cooking it and washed my vegetables.
When I sauced my salmon and put it in the oven, I first boiled the peas. Then I prepared the rest of the ingredients. I let the pilaf rest and added a little more lemon zest than I was going to use. I took the salmon out of the oven and turned them on their side to remove the skin.
Everything was ready and like a conductor, I arranged my bowls, sprinkled sesame seeds and nigella seeds on the rice and salmon. I poured pomegranate syrup over the baby spinach. I placed 1/4 lime wedge in the center of my plate. I enjoyed making it and eating it and it was a nice bowl.
Ingredients:(1 glass = 250 ml) Serves 2, Cooking and Preparation time 40 mins
Salmon with Ginger:
2 140g salmon slices (with skin)
salmon topping sauce:
1/2 teaspoon powdered ginger
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 tablespoons soy sauce
2 tablespoons ketchup
1/2 teaspoon pomegranate syrup
Basmati rice with lemon: (for each bowl we will put 3 tablespoons of cooked rice)
1 cup of rice
1.5 glasses of cold water
1 teaspoon salt
1 tablespoon sesame oil (you can also use olive oil)
zest of 1 lemon, grated and cut into small pieces
Other Ingredients:
75g peas (approx. 3 tablespoons) boiled peas
2 tablespoons of corn kernels
2 large handfuls of baby spinach
1 avocado, sliced
1 carrot thinly sliced (cut with a vegetable peeler)
2 sprigs of spring onion finely cut
2 small red radishes, thinly sliced
2 slices of pineapple
1 teaspoon sesame seeds
1 teaspoon of black cumin seeds
1 lime
pomegranate molasses
Recipe
1. First of all, let’s cook 1 cup of basmati rice with 1.5 cups of room temperature water, 1 teaspoon of salt and 1 tablespoon of sesame oil. Grate the zest of 1 lemon and cut it into small pieces. (My method of cooking basmati rice: Let’s wait with the lid open on medium heat until bubbles form on it. When the bubbles form, turn it to low level, close the lid and cook for another 12 minutes. If it is cooked, set it aside).
2.Then mix the ingredients of the salmon sauce in a bowl. Let’s turn the oven to 200 degrees, spread baking paper on the baking tray and put our salmon on it, spread all the sauce with a brush.
3.In the meantime, let’s wash and dry our vegetables.
4.Put the salmon in the oven and bake for 20-25 minutes.
5. While the salmon is cooking, first bring the peas to the boil and drain them after 10 minutes, slice the avocado, cut the spring onions, slice the carrot thinly with a vegetable peeler, cut the pineapple, slice the radish thinly.
6. Mix the lemon zest into about 6-7 tablespoons of basmati rice. Take the salmon out of the oven, turn it on its side and remove the skin underneath.
7. Let’s take our bowls and arrange everything and put pomegranate syrup on the baby spinach, 3 tablespoons of rice in each bowl and sesame seeds and nigella seeds on the salmon that we cut into small pieces. Enjoy your meal.
