If you are in the mood for a flavorful and nutritious meal, this Salmon and Egg Bowl recipe is just what you need. Packed with omega-3-rich salmon, protein-packed eggs, and a variety of fresh veggies, this dish is a balanced and tasty option for breakfast, lunch, or dinner. Whether you are looking to start your day on a high note or enjoy a hearty meal after a workout, this bowl is the perfect choice.
Tips to make the Salmon and Egg Bowl recipe:
1. Use Fresh Ingredients: To maximize taste and nutritional benefits, use fresh salmon and eggs. Fresh ingredients will make your bowl more flavorful and wholesome.
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2. Pre-Cook the Salmon: You can save time by pre-cooking the salmon. Grill, bake, or pan-fry the salmon in advance and store it in the refrigerator. When you are ready to make your bowl, simply reheat the salmon for a quick meal.
3. Choose Nutritious Veggies: Incorporate a mix of your favorite veggies like spinach, avocado, cherry tomatoes, and cucumber to add color, flavor, and extra nutrients to your bowl.
4. Perfectly Cooked Eggs: Boil or poach your eggs until they reach your preferred level of doneness. Soft-boiled eggs with runny yolks can add a creamy texture to your bowl.
5. Add a Flavorful Sauce: Drizzle a homemade or store-bought dressing like a tangy lemon vinaigrette or a spicy sriracha mayo to enhance the flavors of your bowl.
Follow these tips, and you will have a delicious, nutritious Salmon and Egg Bowl that is quick and easy to prepare!
How to Make Salmon and Egg Bowl Recipe?
Salmon and Egg Bowl Recipe
Equipment
- 1 Non-stick pan For cooking the salmon and eggs
- 1 Bowls For serving
Ingredients
- 200 g Salmon fillet Cut into bite-sized pieces
- 2 Eggs Beaten
- 1 cup Cooked rice Brown or white
- 1 cup Spinach Baby spinach
- 1/2 cup Carrots Julienned
- 1 tbsp Soy sauce Low sodium
- 1 tsp Sesame oil Toasted
- to taste Salt
- to taste Black pepper
- 1 tsp Sesame seeds For garnish
Instructions
- Heat a non-stick pan over medium heat and add the sesame oil.
- Season the salmon pieces with salt and black pepper, then add to the pan. Cook until the salmon is opaque and cooked through, about 4-5 minutes. Remove from the pan and set aside.
- In the same pan, add the beaten eggs and scramble until just set but still moist. Remove from the pan and set aside.
- Add the spinach and carrots to the pan and sauté for 2-3 minutes until just tender.
- Divide the cooked rice between two bowls. Arrange the sautéed spinach, carrots, scrambled eggs, and cooked salmon on top of the rice.
- Drizzle soy sauce over the bowls and garnish with sesame seeds. Serve immediately.
Notes
Nutrition
