Salmon Grain Bowl

I was home alone recently and felt like indulging in a meal because I love carving out time to make dinner for myself. I talk to many clients who live alone, and many have told me they don’t like cooking a proper meal for themselves because it’s “just them.” For those reading this and having the same thoughts, I would love to ask you: Don’t you deserve the same beauty in a meal as you would make for another? Aren’t you worthy of a nutritious and delicious meal?

What if you looked at it as a gift instead? This meal is my gift to my body and my mind. I know that the meal I’m making will fuel me and provide me with the necessary macronutrients and micronutrients, and it will be made with joy and love. What if we told ourselves that story? How would cooking alone change for you? So, maybe make this meal for yourself next time—show yourself a little love.

Now, onto the recipe:

Serving Size: One

Ingredients

• 1 oz Brussels sprouts, halved

• 4 oz Rainbow carrots, cut into sticks

• 3 oz Green beans, trimmed

• 5 Cherry tomatoes, halved

• ¼-inch piece of ginger, minced

• 1 clove of garlic, minced

• ¼ cup quinoa/brown rice mixture (50/50), washed and drained

• 4 oz Salmon (wild-caught if possible)

• ½ Avocado, sliced

• 1 teaspoon Tamari

• A few thin slices of Watermelon radish (optional)

• Olive Oil

• ½ tsp sumac

• 1 tbsp red chili flakes or crushed Szechuan red peppercorn

• ½ tsp dried mint

• Salt and Pepper to taste

Instructions

Oven Veggies

1. Preheat the oven to 350°F.

2. Wash and quarter the Brussels sprouts.

3. Peel the carrots and cut them into bite-sized rounds.

4. Wash and halve the cherry tomatoes.

5. Mince 2 garlic cloves.

6. Mix Brussels sprouts, carrots, garlic, and tomatoes in a large bowl. Add olive oil, sumac, salt, pepper, and dried mint. Mix until the veggies are coated.

7. Spread the veggie mixture on a baking sheet and roast in the oven for about 25 minutes until the carrots and Brussels sprouts are soft and slightly browned.

8. Set aside once done

Base

1. Combine the rice/quinoa mixture with ½ cups of water in a small pot.

2. Bring the water to a boil, cover the pot, and simmer for about 15 minutes.

3. Let it sit covered for another 10 minutes.

4. Fluff the mixture once done.

5. Set aside once done

Beans

1. Wash, remove the ends, and cut the green beans into bite-sized pieces.

2. On the stovetop, bring 1 cup of water to a boil in a pan. Add the green beans and blanch for about 2 minutes.

3. Remove from heat, drain, and cool the beans with cold water. Set aside.

4. In the same pan, add olive oil, the remaining red chili flakes, or crushed Szechuan red peppercorn, salt, and pepper. Stir for about 1 minute, then add the blanched beans and cook until softened.

5. Set aside once done

Salmon

1. Remove the skin and the bones from the salmon and cut it into 1-inch pieces.

2. Combine the tamari, ginger, 2 minced garlic cloves, ½ tbsp red chili flakes or crushed Szechuan red peppercorn, and pepper in a large bowl. Add the salmon pieces and marinate for about 10 minutes.

3. Preheat the oven or air fryer. Cook the salmon at 350°F for approximately 12 minutes or until it is flaky and reaches an internal temperature of 145°F.

Assembly

1. In a bowl, add the rice/quinoa base.

2. Add the oven-roasted veggies.

3. Add the cooked green beans.

4. Add the salmon pieces.

5. Add the sliced avocado.

6. Add the watermelon radish slices, if desired.

7. Enjoy!

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