Crispy Salmon Bite Bowls

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Servings : 2 | Calories: 645 Calories / Serving

Salmon Bites

3 Salmon filets

1 Tbsp Dash Table Blend

1 Tbsp garlic powder

1 tsp black pepper

1 Tbsp corn starch

Quinoa and Rice

1 1/2 Cups tri colored quinoa

1 1/2 Cups rice

4 Cups riced cauliflower

4 Cups chicken bone broth

Toppings

1 Baby carrot, shredded or chopped

1/4 Cup shelled edamame

1 Mini cucumber

1/4 Avocado

1 Tbsp soy sauce

Nutrition

Calories: 645 kcal

Carbohydrates: 58g

Fiber: 9g

Protein: 58g

Total Fat: 19g

Instructions

Rice, Quinoa, Riced Cauliflower

Add the bone broth, riced cauliflower, quinoa, and rice to your instant pot or rice cooker.

For Instant pot, cook on high for 3 minutes and let naturally release for 10 minutes. After 10 minutes, do a quick release.

Cook as direct on your machine or follow stove top directions if not using an Instant pot.

Fluff with a fork.

Salmon Bites

Take the skin off the salmon filets and cut into bit sized pieces. Add the cornstarch, Dash Table Blend, garlic powder, black pepper into the bowl and toss until evenly coated.

Put in air fryer at 450 for 8-10 minutes until crispy.

Toppings and Assembly

Cut up carrots into finely shredded strips. Cube the avocado and slice the cucumber.

Put 150 g of the rice and quinoa mixture into bowl, add 1/2 the salmon (1 1/2 filets) and add your preferred toppings. Drizzle soy sauce (or coconut aminos if soy free!) on top and enjoy!

Note: Don't add edamame if you are soy free.

Notes

Salmon bites are a great meal prep option. You can batch cook the rice and quinoa and store in the fridge for up to 1 week or freeze. The veggies are easy to prep and keep well in the fridge. The salmon cooks up quickly making this an easy option for a quick, under 30 minute dinner! It is high in protein, healthy fats, and other essential nutrients, making It a great option for fat loss. These bowls are also great to make ahead of time and keep in the fridge fully prepared to grab on the go.