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This colorful salmon bowl features a rainbow of vegetables, and wild-caught Alaskan sockeye salmon from our friends at The Fish Princess. Cauliflower rice and shredded cabbage make a perfect base for crunchy carrots, tangy pickled onions, and our Greek yogurt garlic herb sauce.
What you’ll receive:
- Organic Garlic Cloves
- Pinch of Organic Parsley
- Organic Lemon
- Wild Caught Alaskan Sockeye Salmon Filets
- Organic Riced Cauliflower
- Shredded Organic Cabbage Mix
- Pickled Purple Onions
- Julienned Organic Nantes Carrots
- The Minnow’s Herb & Garlic Yogurt Sauce
What you’ll need:
- Pure Kosher Sea Salt
- Black Pepper
- Olive oil
Recipe instructions:
- Smash the garlic cloves with the flat side of your knife. Pick the parsley leaves and discard the stems. Cut the lemon into wedges.
- Pat the salmon dry with paper towels, and season with 1/2 teaspoon salt and a few cracks of black pepper on both sides.
- Warm 1-2 tablespoons of olive oil in a non-stick pan over medium high heat. When the oil shimmers, add the salmon, skin-side down, and sear undisturbed until the skin is crispy and golden, and the filet is opaque 3/4 of the way up the filet, 3-4 minutes. Flip the salmon and cook for 1-2 minutes, or until done to your liking.
- Wipe out the pan, and add 3 tablespoons of olive oil over medium heat. Add the cauliflower rice, season with 1/2 tablespoon salt and a few cracks of black pepper. Cook, stirring occasionally, until the cauliflower rice is tender but still slightly crisp, about 2 minutes. Add in the chopped garlic and stir until fragrant, 30 seconds. Transfer to a bowl.
- Add the shredded cabbage to a bowl, sprinkle with 1/2 tablespoon salt, and use clean hands to gently massage until slightly softened, about 30 seconds.
- To plate (or should we say, ‘to bowl’): Divide the cauliflower rice and shredded cabbage between bowls. Drain the pickled red onions and arrange on top, along with the carrots, a dollop of yogurt herb sauce, and top with the salmon. Garnish with the parsley leaves and lemon wedges, and serve!
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This colorful salmon bowl features a rainbow of vegetables, and wild-caught Alaskan sockeye salmon from our friends at The Fish Princess. Cauliflower rice and shredded cabbage make a perfect base for crunchy carrots, tangy pickled onions, and our Greek yogurt garlic herb sauce.
What you’ll receive:
- Organic Garlic Cloves
- Pinch of Organic Parsley
- Organic Lemon
- Wild Caught Alaskan Sockeye Salmon Filets
- Organic Riced Cauliflower
- Shredded Organic Cabbage Mix
- Pickled Purple Onions
- Julienned Organic Nantes Carrots
- The Minnow’s Herb & Garlic Yogurt Sauce
What you’ll need:
- Pure Kosher Sea Salt
- Black Pepper
- Olive oil
Recipe instructions:
- Smash the garlic cloves with the flat side of your knife. Pick the parsley leaves and discard the stems. Cut the lemon into wedges.
- Pat the salmon dry with paper towels, and season with 1/2 teaspoon salt and a few cracks of black pepper on both sides.
- Warm 1-2 tablespoons of olive oil in a non-stick pan over medium high heat. When the oil shimmers, add the salmon, skin-side down, and sear undisturbed until the skin is crispy and golden, and the filet is opaque 3/4 of the way up the filet, 3-4 minutes. Flip the salmon and cook for 1-2 minutes, or until done to your liking.
- Wipe out the pan, and add 3 tablespoons of olive oil over medium heat. Add the cauliflower rice, season with 1/2 tablespoon salt and a few cracks of black pepper. Cook, stirring occasionally, until the cauliflower rice is tender but still slightly crisp, about 2 minutes. Add in the chopped garlic and stir until fragrant, 30 seconds. Transfer to a bowl.
- Add the shredded cabbage to a bowl, sprinkle with 1/2 tablespoon salt, and use clean hands to gently massage until slightly softened, about 30 seconds.
- To plate (or should we say, ‘to bowl’): Divide the cauliflower rice and shredded cabbage between bowls. Drain the pickled red onions and arrange on top, along with the carrots, a dollop of yogurt herb sauce, and top with the salmon. Garnish with the parsley leaves and lemon wedges, and serve!