Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice
4.50 from 18 votes
Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice is a satisfying meal that is easy on the stomach.
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Ingredients
Ginger Vegetables & Rice:
1Tbspavocado oil
3large carrotspeeled and chopped
1large crown broccolichopped into florets*
1large zucchinichopped
1 1/2Tbspminced gingerto taste
2tspsrirachaoptional
1/2tspsea saltto taste
2Tbspcoconut aminosor liquid aminos
3cupsbaby spinach
2cupscooked brown rice
2green onionssliced, for serving*
Paprika Salmon:
2tspavocado oil
1lbsalmoncut into 2 or 3 fillets
1/4tspsea salt
1 1/2tspground paprika
Instructions
Broil the Salmon:
Place oven on high broil setting. Lightly coat a casserole dish with avocado oil and place the salmon fillets in the dish. Sprinkle with sea salt and paprika.
Place on the the rack that is second to the top of the oven (note: do not put casserole dish on the top rack. If fat from the salmon hits the heating elements, it could start an oven fire.). Broil 12 to 15 minutes, or until salmon is crispy and cooked through (cook time will depend upon thickness of fish).
Prepare the Ginger Vegetables:
While the salmon is cooking, prepare the vegetables. Heat the oil over medium in a large wok or cast iron skillet. Add carrots and broccoli and stir. Cover and cook 2 to 3 minutes, until vegetables begin to soften.
Remove cover and add zucchini, ginger, sriracha, sea salt, and coconut aminos. Stir well and cover. Cook until vegetables have reached desired done-ness, about 3 to 5 minutes.
Add the spinach, cover, and cook until wilted, about 1 minute. Stir in the cooked rice and continue cooking until rice is warm. Taste veggies and rice for flavor and add more sea salt, sriracha or ginger to taste.
Divide the rice and veggies between 3 or 4 bowls and serve with salmon on top with a sprinkle of green onion.
Notes
*For Low-FODMAP, replace the broccoli with broccolini as it is typically better tolerated by the GI. Omit the green onion if you're sensitive to them.