Salmon Fish Bowl

Salmon Fish Bowl

So I feel like a hypocrite writing this post. Yes, I consider myself a vegetarian but once in a blue moon, I have a little bit of fish. Since Houston received snow this week, I guess I could consider it a blue moon. Plus, I could not kick off my “bowl” series (for the Super Bowl) without doing a Salmon “Fish Bowl” first!

I have not had salmon in a really long time. I love it baked whether there is pesto on top, a honey glaze, a little spice rub, or the classic salt and pepper. I did a little bit of an Asian-twist on our salmon and when you look at both pictures, you would never know that one fish bowl was gluten free!

Salmon Fish Bowl (Shay’s Way)
1 salmon fillet, thawed
1 tbsp soy sauce
1/4 tsp garlic
Pepper to taste
Squeeze of half of a lemon slice
Squirt of honey (1/2 tsp)
1-2 shakes of ground ginger (about 1/4 tsp)

In a small little bowl, mix all of your seasonings and wet ingredients together. Pour over your thawed salmon fillet and pop it into a 400 degree oven. Bake for about 20 minutes or until the fish flakes easily with a fork. To serve, squeeze a little extra lemon on top. Yum!

Salmon Fish Bowl (Shan’s Way)
1 salmon fillet, thawed
1 tbsp gluten free teriyaki sauce
1/4 tsp garlic
Pepper to taste
Squeeze of half of a lemon slice
1-2 shakes of ground ginger (about 1/4 tsp)

 In a small little bowl, mix all of your seasonings and wet ingredients together. Pour over your thawed salmon fillet and pop it into a 400 degree oven. Bake for about 20 minutes or until the fish flakes easily with a fork. To serve, squeeze a little extra lemon on top. Yum!

I served the salmon with brown rice that I cooked in the rice cooker. I also stir fried some frozen vegetables from Costco in a heated skillet with some oil and garlic. Twas very good.

There you have it! A super duper easy and less than 30 minute healthy meal!!

Fish and Chips,
Shan



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