Salmon and Swiss Chard Rice Bowl

Grocery List

  • 2 cups sushi rice, cooked
  • 1 salmon steak
  • 1 bunch, organic local swiss chard (I purchased mine from a Farmer’s Market)
  • 1 tbsp garlic chilli paste
  • 1 knob ginger, grated (1 inch)
  • 2 garlic cloves minced
  • 2 green onions, sliced
  • olive oil
  • salt and pepper

Salmon Marinade

  • Coconut aminos or soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic chilli paste
  • 1 tsp fish sauce

How to Make it

  1. Wash and prep all your ingredients
  2. In a small bowl, mix all your marinade ingredients together. Once mixed, set aside until time to bake the salmon
  3. In your rice cooker (or stove top), cook your sushi rice. [I prefer the texture and the taste of sushi rice] Make sure to follow the cooking instructions on the packaging.
  4. In a large frying pan, heat your olive oil. Once heated, add your swiss chard, green onions, ginger, garlic and garlic chilli paste. It’s best to cook down for 6 minutes until the leaves of the greens wilt.
  5. On a parchment paper lined baking sheet, add your salmon steak, coat with the marinade. Sprinkle the sesame seeds.
  6. Bake the salmon for 20 minutes at 375F.
  7. When the salmon is cooked, you’ll notice it turn opaque. Make sure not to over cook it.
  8. Once everything is ready, plate together in a bowl. First the rice, then add the salmon and swiss chard.

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