Mediterranean Salmon Bowl

This salmon bowl is straightforward to form and one the foremost delicious meals I’ve consumed in a whereas and that i had dish last week. You'll be able to create this satisfying healthy dinner low-carb / keto by victimization this low-carb hoummos direction.

Mediterranean Salmon Bowl

Salmon bowls.

These aren’t what you’d expect after you think about salmon bowls. That clearly are a few things we have a tendency to all do on an everyday basis. It goes like: What’s the aim of life? What if I ne'er notice love? Am I a decent parent? Salmon bowls?

So why area unit these salmon bowls different?
1st of all I served these with hoummos, that should be a criminal offense in some a part of the globe and I’m beggary you to not tell anyone. Please.

Mediterranean Salmon Bowl

Then I created a dish with feta cheese and purple cabbage, that is another crime, however it helps me eat a lot of cabbage, that is that the final goal in life (to your question: what’s the aim of life?, you’re welcome).

In reality, I made the cabbage salad because it’s in season right now. If it was summer, cabbage would definitely be tomatoes here. So if you don’t want to eat a cabbage salad, you can also make this tomato cucumber salad or this tomato arugula and avocado salad on the side.

Mediterranean Salmon Bowl

INGREDIENTS :
  • 8oz/ 250g salmon filet
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 1 tsp basil, dry
  • 1/2 tsp crushed red pepper
  • 2 Tbsp olive oil

Salad :
  • 1 cup lettuce, chopped
  • 1/4 cup feta cheese, crumbled
  • 2/3 cup purple cabbage, chopped
  • handful basil leaves
  • 1 Tbsp lemon juice
  • 10 olives, pitted
  • 2 tbsp hummus or low-carb hummus

INSTRUCTIONS :
  1. Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you’re making the broccoli and the salad.
  2. For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn’t need to do it, because the feta was very salty. You can also make the hummus, if you haven’t made or bought any.
  3. For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.
  4. After that, I took out the broccoli and added the salmon to the same pan, because I don’t want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.
  5. At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.




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