Seared Salmon Bowl
and cilantro garlic sauce / cabbage slaw / coriander lime broccoli

Name: Seared Salmon Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 lbs Salmon, cubed (look for skinless salmon to make it easier to chop); 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Avocados, slices; 1/4 cup Pepitas / pumpkin seeds; 1/4 cup Cilantro leaves, chopped; 2 cloves Garlic, chopped; 1 Jalapenos, chopped; 1/4 cup Oil, olive; 1 Tbsp Vinegar, red wine; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 1/2 tsp Salt; 2 tsp Oil, cooking; 2 tsp Lime juice; 1/4 tsp Red pepper flakes; 1/4 tsp Cumin, ground; 1/4 tsp Honey; 10 oz Coleslaw mix; 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 1 Tbsp Water; 1 tsp Coriander, ground; 1 tsp Lime juice

Active: 40 Total: 40

Original GF Paleo Vegetarian

The quick-cooking salmon and simple slaw make this bowl great for a weeknight. Cilantro Garlic Sauce drizzled over top really brings the flavor to this simple, fresh meal.
Smarts: Try this with any protein you'd like - chicken, pork, or any other fish would be great here.

Proteins

Fish, non-canned

Cuisines

Latin

Ingredients

Metric

Servings:

Seared Salmon Bowls:

Salmon - 1 1/4 lbs , cubed (look for skinless salmon to make it easier to chop)
Oil, cooking - 1 Tbsp + 1 Tbsp
Paprika - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Avocados - 1 , slices
Pepitas / pumpkin seeds - 1/4 cup

Cilantro Garlic Sauce:

Cilantro leaves - 1/4 cup , chopped
Garlic - 2 cloves , chopped
Jalapenos - 1 , chopped
Oil, olive - 1/4 cup
Vinegar, red wine - 1 Tbsp
Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Salt - 1/2 tsp

Spicy Cabbage Slaw:

Oil, cooking - 2 tsp
Lime juice - 2 tsp
Red pepper flakes - 1/4 tsp
Cumin, ground - 1/4 tsp
Honey - 1/4 tsp
Coleslaw mix - 10 oz

Coriander Lime Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp
Water - 1 Tbsp
Coriander, ground - 1 tsp
Lime juice - 1 tsp

Prep

Make cilantro garlic sauce - (Double if making Wednesday’s meal.) Roughly chop cilantro, garlic, and jalapenos. Combine with oil, vinegar, lemon juice, mustard, and salt (portion for sauce). Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)
Salmon - Cube salmon. Toss with first portion of cooking oil (for bowls), paprika, salt (for bowls), and pepper. (Can be done 1 day ahead)
Make slaw - Whisk together cooking oil (portion for slaw), lime juice (portion for slaw), red pepper flakes, cumin, and honey. Add coleslaw mix and toss to combine.
Avocados - Slice avocados.

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Make

Heat a wok or skillet with cooking oil (portion for broccoli) over medium-high heat. Saute for 2 minutes to get broccoli started cooking. Add water, cover pan with a lid, and steam until nearly tender, ~4 minutes. Remove cover and add ground coriander and some salt. Continue cooking until water has cooked off and broccoli is tender.
Remove broccoli from heat and stir in lime juice (portion for broccoli). Set broccoli aside, covered to keep warm.
Return pan to stovetop and reduce heat to medium.
To heated pan, add second portion of cooking oil (for bowls) and then salmon. Let salmon sear on one side until golden brown, ~3 minutes. Use a spatula to flip the salmon and then continue cooking until golden brown on all sides and cooked through, 2 to 4 minutes more.
Assemble bowls with a bed of slaw topped with salmon, avocados, and broccoli. Top with pepitas and Cilantro Garlic Sauce (reserve half if doubled).

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