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  • Rhea Johansen

Wild Salmon Rice Bowls


2 cups cooked wild rice 2 tbsp. olive oil, separated 1 ½ cups broccoli florets 12 oz. fresh salmon, skinned and chopped into 1-inch chunks 2 cups fresh baby spinach leaves Sesame seeds for garnish

Glaze: 1 ½ tbsp. soy sauce 1 ½ tbsp. honey 1 ½ tsp. sesame oil ¼ tsp. wasabi paste (optional; omit for less heat) 1 large clove of garlic, pressed ¾ tsp. fresh grated ginger Pinch of red pepper flakes

In a large bowl, whisk together all of the glaze ingredients and add in the chopped salmon, toss to coat. Set aside. In a large skillet, heat 1 tbsp. olive oil over medium-high heat and sauté the broccoli florets until bright green and starting to crisp on the edges, stir occasionally. Create a well in the center of the skillet and add in the salmon and glaze. Lower heat to medium and allow salmon to cook, tossing occasionally until cooked through, about 5-7 minutes. Meanwhile, add your cooked rice, spinach leaves and 1 tbsp. water to a pot over medium-high heat and allow the spinach to steam and slightly wilt. To serve, place ½ cup spinach rice mixture each into 4 bowls. Top with salmon and broccoli. Garnish with sesame seeds. Serve warm.


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