Fresh wild Alaskan salmon is one of my favorite kinds of rice bowls. Salmon is a flaky fish packed with protein, but also has nutrient-rich omega-3 fatty acids that provide heart and brain benefits for a healthy boost.
The recipe below has got a little spice, tang, sweetness, and a whole lot of incredible seafood!
1 piece of Alaskan Wild Salmon
1 1/2 cup of cooked rice
Sliced sweet peppers
All-natural spicy pork sausage
Tablespoon of vegetable oil
Place sausage in a large skillet.
Add water to ½" depth. Bring to a simmer and cover.
Simmer for 12 minutes. Remove lid and continue to simmer until water evaporates turning sausages occasionally to brown.
Add oil to a separate stir-fry pan and heat over medium-high to high heat. Add just enough oil to film the bottom of the pan with a thin coating.
Combine sweet peppers, broccoli, and green beans
Cover and cook for 2 minutes, undisturbed.
Remove lid and check on the doneness. Give the vegetables a quick toss and let the other side blacken for another 1-2 minutes.
Preheat the oven to 450 degrees F.
Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet, or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
Serve over cooked rice and enjoy!