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Hey it's Sooz Salmon Buddha Bowls

Sooz Jardine
These tasty bowls can be very versatile. You can choose whatever type of rice you have in your pantry. You can also switch out any vegetables and add in what you currently have in your crisper or freezer.
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Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Servings 6

Equipment

  • Rice Cooker
  • One very large saute pan

Ingredients
  

  • 5 Carrots chopped
  • 2 Zucchini chopped
  • 1 Red Bell Pepper chopped
  • 5 Green Onion finely minced
  • 1 clamshell of Spinach
  • 1/2 of a White Onion chopped
  • 4-5 Garlic Cloves minced
  • 1-2 tsp grated Ginger
  • 2 Limes one for the marinade and one cut into wedges
  • 3 cups cooked Rice
  • Whole Wild Caught Alaskan Salmon
  • 1/3 cup Maple Syrup you can also substitute honey
  • 1/4 cup GF Low Sodium Tamari Soy Sauce
  • 2 tablespoons GF Hoisin Sauce
  • 1/2 cup Toasted Sesame Oil you can substitute olive oil
  • 4 tablespoons Earth Balance Dairy Free / Soy Free Butter
  • Salt and Pepper to taste
  • Furikake or Toasted Sesame Seeds optional
  • GF Gochujang or any hot pepper sauce of your choosing optional

Instructions
 

  • Make a pot of rice per your rice instructions.
  • In a bowl mix together 1/3 cup maple syrup. 1/4 cup soy sauce, the juice of a whole lime and a dash of toasted sesame seed oil. This is the marinade. Set aside.
  • On medium heat, add 1 tsp sesame oil. Add the carrots and saute for about 5 minutes first as they take a little longer to soften then the other vegetables. Add a splash of soy as they are cooking. I don't like my veggies mushy. I like them crisp.
  • Next, add in the zucchini, bell pepper, white onion, garlic and ginger. You may need to add another splash of sesame oil.
  • Add in hoisin sauce. Saute for about 8-9 minutes. Remove veg from heat and set aside on a plate.
  • Next, using the same pan, add in another small splash of sesame oil. Add in the spinach and salt and pepper to taste. This will take no more than 3 minutes. Remove from heat and set aside.
  • Dry, salt and pepper your salmon. Add in at least 2 tablespoons of oil to the pan. Add in your salmon in batches. Time will depend on the thickness of your salmon. Start with the skin side down first. You will cook your salmon the longest on the skin side to achieve the crispy skin. When you flip it you will only need to cook your fish for a minute or two on the flesh side.
  • Remove from heat.
  • Turn your pan down to medium-low. Add in your butter and your marinade. Cook for a minute or so until bubbly and then add your fish back in the pan flesh side down. Remove pan from heat right away.
  • Assemble in large individual serving bowls. First rice. Then salmon, Then your veggie medley. Spoon some of the marinade on to your veg and fish. Garnish with green onions, furikake and serve with Korean gochujang.

Notes

*Optional Veg Ideas: snap peas, green peas, sauteed kale, chopped asparagus, brocolli.
*Running short on time? Don't worry about the fish. Pick up an already cooked rotisserie chicken. Shred it up and serve.