If you don’t have time to cook, you’ll love this 5-minute salmon bowl with microwaved bok choy!
microwave salmon bowl
Use your microwave to enjoy the fastest, crunchiest, most perfectly cooked salmon! This whole meal, salmon and veggies cooks in 5 minutes and is perfect every time! Reliable when you need it and when you don’t have time.made by me microwave dish anytime I like it because it’s made of glass and has a vented lid.Use Discount Code: 10% off SKINNYTASTE at The Meal Prep Set cookanyday.comGive it a try and let us know what you think in the comments!
Ingredients for salmon bowl
- Rice: I freeze brown rice in small portions so it’s always ready to microwave. You can also buy frozen brown rice.
- Salmon bowl sauce: Sweet red chili sauce, sriracha and grated ginger.
- salmon: Use a 6-ounce filet. Fish can be fresh, frozen or thawed.
- Baby Bok Choi: Cut one bok choy in half lengthwise.
- Flavor: Season bok choy with a pinch of salt and sesame oil.
How to make a microwave salmon bowl
Here is a simple salmon rice bowl recipe.
- Partially heat frozen rice in a microwave-safe dish covered with vents.I love glassware all the time Because it has a lid and is very well made.Use Discount Code: 10% Off Meal Prep Sets At SKINNYTASTE
- Mix all sauce ingredients in a small bowl.
- Once the rice is warm, place the bok choy and salmon on a plate and drizzle sesame oil and a pinch of salt over the bok choy.
- Next, glaze the fish and put it in the microwave for 3-4 minutes. You have perfectly poached salmon and steamed vegetables.
variation
- Rice: Change brown rice to white rice. If you don’t have frozen rice, you can make your own or buy microwave-safe rice bags to cook it faster.
- Low carb: Change the rice to cauliflower rice.
- vegetable: If you can’t find baby bok choy, fresh spinach, broccoli, cauliflower rice, or edamame will work too.
- Spicy salmon bowl: These bowls have a little kick, but feel free to add some sriracha if you like your food spicy.
MORE SALMON RECIPES YOU’LL LOVE:
yield: 1 serving
Serving size: 1 bowl
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Place the frozen rice in a medium shallow dish (or microwave-safe dish), lift the vent and microwave for 2 minutes.
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Meanwhile, combine red chili sauce, sriracha, and ginger in a small bowl.
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Remove from the microwave, stir, and place the halved bok choy on the edge of the bowl.
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Place the salmon fillets skin side down in the center.
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Top everything with a pinch of salt. Drizzle the sesame oil over the bok choy.
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Brush sauce over salmon and cover to vent.
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Microwave for 3-4 minutes until salmon is cooked through. I usually do 3 minutes for one piece.
Last step:
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Serving: 1 bowl, calorie: 533 kcal, carbohydrates: 51 g, protein: 48.5 g, obesity: 18 g, saturated fat: 2.5 g, cholesterol: 93.5 mg, sodium: 856 mg, fiber: Ten g, sugar: 19.5 g
