I love a good nourishing bowl. This Japanese bowl has all the flavor and all the nutrients!
Salmon glazed in amino acid, raw honey, Dijon mustard with sesame seeds, over cauliflower rice, roasted brussel sprouts and sautéed collard greens.
Fully balanced and nutritional meal for meal prep or a healthy family dinner.
10 brussel sprouts, sliced
To make:
3 tbsp olive oil
sea salt, to taste
2 salmon fillets
1 bunch Collard greens, washed and shredded
2 cups cauliflower rice
For the marinade
1 tbsp sesame seeds
1 tsp honey (optional)
1 tsp sesame oil
1 tsp dijon mustard
¼ cup amino acids.
Preheat the oven to 180°C or 350°F.
Line a baking tray with baking paper and place Salmon on cookie sheet.
TO MAKE
Boil Brussels sprouts for 5 min and then place in a bowl, coat with olive oil, salt and pepper, then put on baking sheet beside salmon. Roast in oven for 20 minutes.
Meanwhile, make the marinade by combining all of the ingredients in a bowl. Whisk until combined.
Spoon the marinade over fillets and place back in the oven for a further 13-15 minutes, or until the salmon is cooked to your liking.
While salmon is cooking, heat a pan over medium-high heat and add 1 tbsp oil. Add garlic for 1 minute, then add greens and chili flakes, sauté for 5-6 minutes until it has wilted. Add 2 tbsp of water to pan and cover with lid and remove from heat to steam.
Heat the remaining oil in pan and add the cauliflower rice. Season with the curry powder or ground turmeric, season with salt and sauté for 2-3 minutes until it’s cooked.
Remove salmon and Brussels sprouts from oven and serve between two bowls. Add the sautéed greens and cauliflower rice to bowls.
