Garlic Green Beans & Salmon Bowl
Equipment
Ingredients
Salmon
fresh raw salmon
340 g
Marinade
Dijon mustard
30 ml
lite tamari/gluten free soy sauce
15 ml
garlic powder
5 g
Korean chili flakes
5 g
sriracha
5 ml
Rice
brown rice
200 g
chicken bone broth
420 ml
Vegetables
green beans
225 g
garlic cloves
10 piece
Seasonings & Oil
sea salt
5 g
avocado oil
30 ml
sesame seeds
10 g
Instructions
Preheat oven
Preheat oven to broiler setting at 260°C.
Cook brown rice
Prepare brown rice according to package instructions using chicken bone broth or water.
Prepare salmon
Cube raw salmon into equal pieces.
Make marinade
In a bowl, mix Dijon mustard, tamari/soy sauce, garlic powder, Korean chili flakes, and sriracha.
Marinate salmon
Add marinade mixture to salmon cubes and coat evenly. Set aside.
Cook green beans
Heat avocado oil in a pan. Add green beans; they should sizzle.
Add garlic to green beans
Once green beans start to char, reduce heat, add chopped garlic and sea salt. Cook until garlic lightly browns and beans are tender.
Broil salmon
Space out salmon pieces on top rack, 15 cm from heat source. Broil for 5 minutes.
Toast rice in pan
Remove green beans from pan. Add cooked brown rice to the same pan to soak up garlicky oil for 1-2 minutes.
Assemble bowls
Build bowls with rice base, then green beans and salmon on top. Sprinkle with sesame seeds.
Enjoy
Serve immediately while hot.
Original recipe
Storage
Best eaten fresh. Reheat salmon gently to avoid drying out.
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