SALMON AND RICE BOWL Oct 7 Written By Eleanor Debel https://www.youtube.com/shorts/ys4QJpnZKWYPrintGB STYLE SALMON OVER RICEYield 4Prep time20 MinCook time15 MinTotal time35 MinIngredientsSpice Blend:½ tsp chipotle chili powder ¼ tsp dried oregano ½ tsp smoked paprika ¼ tsp cayenne pepper ½ tsp onion powder½ tsp garlic powder ¼ tsp black pepper 1 tsp salt 1 ½ lbs salmon filet, skin removed, cut into 1 inch chunks 2 Tbsp oil Seasoned Rice:2 Tbsp butter 1 Tbsp tomato paste 1 tsp sazon 1 cup washed short grain rice 1 cup water or broth To Serve:1 cup steamed edamame 1 bell pepper, finely diced 1 jalapeno, finely diced ¼ cup chopped cilantro 1 lime, juiced Salt and pepper to taste Light sriracha mayonnaise InstructionsCombine all the ingredients for the spice blend in a small bowl and then divide the mixture into two portions. Preheat your oven to 400 F. Place a sheet tray into the oven while it’s preheating to get it hot before you add the salmon pieces. Add the cubed salmon to a large bowl and season with half the spice blend mixture and 2 Tbsp oil, toss to evenly coat all the salmon and set aside. Set a pot over medium high heat and add the butter and tomato paste. Stir while the butter melts and tomato paste toasts then add in the remaining spice blend and sazon. Let toast for 30 seconds then add in the washed rice and broth. Stir to combine everything together then bring to a simmer and reduce heat to low and cover with a tight fitting lid. Cook for 9-12 minutes until the rice is fluffy and all the liquid is absorbed. Remove the preheated pan from the oven and add the seasoned salmon in an even layer and bake for 8-10 minutes until the salmon is nicely browned and cooked through. In a large bowl toss together the chopped bell pepper, jalapeno, edamame, chopped cilantro, lime juice and salt and pepper. To serve, portion rice into bowls, top with salmon and edamame salad then drizzle everything with the sriracha mayonnaise and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodrice disheshealthy Eleanor Debel
SALMON AND RICE BOWL Oct 7 Written By Eleanor Debel https://www.youtube.com/shorts/ys4QJpnZKWYPrintGB STYLE SALMON OVER RICEYield 4Prep time20 MinCook time15 MinTotal time35 MinIngredientsSpice Blend:½ tsp chipotle chili powder ¼ tsp dried oregano ½ tsp smoked paprika ¼ tsp cayenne pepper ½ tsp onion powder½ tsp garlic powder ¼ tsp black pepper 1 tsp salt 1 ½ lbs salmon filet, skin removed, cut into 1 inch chunks 2 Tbsp oil Seasoned Rice:2 Tbsp butter 1 Tbsp tomato paste 1 tsp sazon 1 cup washed short grain rice 1 cup water or broth To Serve:1 cup steamed edamame 1 bell pepper, finely diced 1 jalapeno, finely diced ¼ cup chopped cilantro 1 lime, juiced Salt and pepper to taste Light sriracha mayonnaise InstructionsCombine all the ingredients for the spice blend in a small bowl and then divide the mixture into two portions. Preheat your oven to 400 F. Place a sheet tray into the oven while it’s preheating to get it hot before you add the salmon pieces. Add the cubed salmon to a large bowl and season with half the spice blend mixture and 2 Tbsp oil, toss to evenly coat all the salmon and set aside. Set a pot over medium high heat and add the butter and tomato paste. Stir while the butter melts and tomato paste toasts then add in the remaining spice blend and sazon. Let toast for 30 seconds then add in the washed rice and broth. Stir to combine everything together then bring to a simmer and reduce heat to low and cover with a tight fitting lid. Cook for 9-12 minutes until the rice is fluffy and all the liquid is absorbed. Remove the preheated pan from the oven and add the seasoned salmon in an even layer and bake for 8-10 minutes until the salmon is nicely browned and cooked through. In a large bowl toss together the chopped bell pepper, jalapeno, edamame, chopped cilantro, lime juice and salt and pepper. To serve, portion rice into bowls, top with salmon and edamame salad then drizzle everything with the sriracha mayonnaise and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodrice disheshealthy Eleanor Debel
