Ginger-Sesame Salmon with Cauliflower Rice and Bok Choy
Nutrition per Serving
485
Calories
39g
Protein
28g
Carbs
26g
Fat
Grocery List:
- Wild-caught salmon
- Coconut aminos (GI: 35)
- Fresh ginger
- Garlic
- Rice vinegar
- Cauliflower
- Avocado oil
- Green onions
- Baby bok choy
- Sesame seeds
- Salt and pepper
GI Information:
- Meal features low-glycemic ingredients
- Cauliflower rice replaces high-GI white rice
- Healthy fats and protein help maintain stable blood sugar
Ingredients
For the salmon:
- 14 oz (400g) wild-caught salmon fillets
- 2 tbsp (30ml) coconut aminos
- 1 tbsp (15ml) sesame oil
- 2 inches (5cm) fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp (15ml) rice vinegar
For the cauliflower rice:
- 14 oz (400g) cauliflower, riced
- 2 tbsp (30ml) avocado oil
- 1 tbsp (15g) minced ginger
- 2 green onions, sliced
- 1 tbsp (15ml) coconut aminos
For the bok choy:
- 8 oz (225g) baby bok choy, halved
- 2 tbsp (30ml) avocado oil
- 2 cloves garlic, sliced
- 1 tbsp (15g) sesame seeds
- Salt and pepper to taste
Instructions
1. Marinate salmon in coconut aminos, sesame oil, ginger, garlic, and rice vinegar for 20 minutes.
2. Process cauliflower in food processor until rice-sized pieces form.
3. Heat avocado oil in a large pan, add ginger and green onions, sauté for 1 minute.
4. Add cauliflower rice, cook for 5-7 minutes until tender, finish with coconut aminos.
5. In another pan, heat avocado oil and sauté garlic until fragrant.
6. Add bok choy, cut side down, cook 3-4 minutes each side until tender-crisp.
7. Preheat oven to 400°F (200°C).
8. Place salmon on parchment-lined baking sheet, bake 12-15 minutes.
9. Sprinkle bok choy with sesame seeds.
10. Plate cauliflower rice, top with salmon and serve with bok choy.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment