Healthy Tasty Salmon Rice Bowl

Foodie

"I love salmons and an advocate of healthy eating and quick cooking. In one bowl, I can uptake many nutrients at once and change the way kale can be served."
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Ingredients

32 m servings 600 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
  2. Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.

Footnotes

  • Cook's Notes:
  • Salmon has its own oil, but may also add some olive oil if like.
  • Short grain rice cooked with a rice cooker is recommended. Pre-cook the rice a day earlier and store in the fridge is also recommended.

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