by: AndreaPosted on:

Salmon Rice Bowls

Hello beautiful people! I hope everyone had an amazing weekend and a great start to the week! It is finally starting to feel like spring here in Minnesota, so we are able to spend most of our time outside soaking up the sunshine. Ava loves going outside too, so it’s a nice way to burn off some of her toddler energy.

It’s also NBA playoff season, so my husband and I took the opportunity to have a date day for the two of us and we attended game one of the Timberwolves’ playoff series on Saturday. We love going to Timberwolves games and go to multiple games every season but there is nothing like the playoffs, especially when they come out as hot as they did this weekend.

I’m going to start your week out with another meal prep idea! This was actually a new one for me and was an instant winner so wanted to share it with all of you. I get a lot of inspiration for my meal prep by recreating dishes that I’ve had while out to eat or honestly just looking at menus. This one was inspired by a noodle crunch bowl that I had at a local restaurant plus I had a lot of the ingredients on hand so it was also a good way for me to use up what I already had.

Today I bring to you, salmon rice bowls! As I mentioned, I had this as a noodle dish so you could easily make this with rice noodles, vermicelli, or rice like I did. I also used salmon since I already had it but this could be made with shrimp, chicken, beef, tofu, it is super versatile! 

Some additional tips:
-You can marinade your protein in the sauce before cooking if preferred but this is not required
-I am not a huge fan of skin on fish but I think fresh salmon tastes so much better than frozen. An easy trick to remove the skin is to start by cooking skin side up, once the salmon is about halfway cooked, the skin peels right off, and then I flip and cook the rest of the way on the side I just took the skin off.
-I grilled my salmon but this could easily be made in the oven or air fryer as well. My directions are written for the oven as this is likely the easiest and most convenient for most people, but the instructions are generally the same for the grill or air fryer, just use tin foil instead of a glass dish in these cases.
-You can easily switch up the veggies in this, I like to use coleslaw mix as the main veggie base since it’s just cabbage and carrots and I will use the whole bag in a week as opposed to buying them separately. Plus, it’s super inexpensive!

I hope you all have an amazing week – let me know if you try this one out!

Stay hungry my friends!

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