Salmon and Egg Bowl Recipe
Follow this recipe to prepare a delicious Salmon and Egg Bowl, a nutritious and protein-packed meal perfect for any time of the day.
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
For added flavor, you can add avocado slices or pickled ginger on top of the bowl.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gCholesterol: 215mgSodium: 750mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 400000IUVitamin C: 12.4mgCalcium: 1000mgIron: 0.5mg
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