Everything tastes better when you eat it out of a bowl. There’s just something so comforting about eating something out of a nice big bowl. And this is no exception.
This dish is inspired by a recipe I saw on Epicurious here. But of course I had to lighten it up and make it Paleo, so I made some of Zen Belly’s coconut rice, sauteed some bok choy, and topped it with the glazed baked salmon. So quick, so easy, and so delicious.
Asian Salmon Bowl
4 servings of Zen Belly’s Coconut “Rice” (head over to her blog for the recipe)
1 lb salmon, cut into four 4 ounce fillets (skinless)
2 tsp grassfed butter
2 cloves garlic
1/2 tsp red pepper flakes
2 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp coconut aminos (soy sauce substitute)
1 Tbsp fish sauce
3 cups baby bok choy
2 tsp coconut oil
- Preheat oven to 400 F
- Make the coconut rice, then cover and set aside
- In small saucepan, melt butter over medium heat, then add the garlic and red pepper flakes. Sauté until garlic is fragrant and golden, about 1 minute. Add the remaining glaze ingredients (honey through fish sauce) and cook over medium heat until simmering. Let simmer for a few minutes until the glaze has slightly thickened.
- Lay out salmon fillets on a foil-lined baking sheet, and spread a 1-2 teaspoons of glaze on top of each fillet. Roast for 12 minutes.
- While the salmon is in the oven, heat 2 teaspoons of coconut oil in a skillet, then add the bok choy, and sauté until wilted, 5-6 minutes.
- Divide coconut rice into 4 bowls, then top with bok choy and 1 salmon fillet. Drizzle remaining glaze on top, and if you wish, sprinkle with sesame seeds.