Sesame Ginger Salmon Bowl
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Sesame Ginger Salmon Bowl is a vibrant and nutritious dish that combines wild caught salmon, ginger, and sesame. Fluffy quinoa, fresh broccoli, carrots, and onions are drizzled with coconut aminos and sweet chili sauce for a delightful balance of savory and slightly sweet notes, making this a satisfying meal that’s both healthy and delicious.
If you’re looking for more healthy dinner recipes, be sure to check out some of my other favorites like Chili Lime Ahi Fish Tacos, Healthy Sloppy Joe Bowls, or Honey Garlic Baked Chicken and Veggies.
Table of Contents
This salmon quinoa bowl is a recipe that we make almost weekly in our house. It’s so simple and quick that it makes dinner both delicious and easy! I make bone broth quinoa for added protein and nutrients. Check out my article Benefits of Bone Broth and How to Enjoy It for more info on how bone broth makes a great addition to meals.
This Sesame Ginger Salmon Bowl is a healthy and nutritious dinner that’s loaded with protein. I love making bone broth quinoa for added health benefits, but you could also make this with white rice or even Bone Broth Rice too! This recipe is super flexible, so feel free to use up any veggies you have leftover in your fringe in this salmon quinoa bowl!
Why You’ll Love This Recipe
Healthy: This salmon quinoa bowl combines so many healthy ingredients into one easy meal!
Protein Packed: Salmon provides protein and I add even more by cooking the quinoa with bone broth! This dish is protein packed with healthy ingredients.
Quick and Easy: While this dish may seem fancy, it’s quick and easy to prepare. This dinner is ready in under 30 minutes.
Ingredients & Health Benefits
- Salmon: I use wild caught ground salmon for ease. I buy this from Azure Standard with my monthly drop! Check them out if you haven’t heard of this great way to shop. Wild caught salmon has loads of omega-3s and healthy fat.
- Coconut Oil: I use organic coconut oil to cook the salmon and veggies. This is a great high heat oil with healthy fat that lends a sweet flavor to this dish.
- Quinoa: Organic quinoa is a healthy carb that’s naturally gluten free, has a low GI index, and it also has more protein than rice.
- Bone Broth: I love cooking with bone broth as it adds more protein to dishes. It also has collagen and nutrients that promote a healthy gut and better sleep. I use this in place of water when I cook the quinoa, which is a great trick for adding more nutrients and protein to quinoa! Use code MIMIBAKESCOOKIES for 20% off Kettle & Fire!
- Garlic: I use organic minced garlic for ease, but you can also use fresh. Garlic is antimicrobial and antibacterial.
- Ginger: Organic ginger adds a little kick to this dish. It also can help reduce inflammation and it has tons of antioxidants.
- Salt and Pepper: Necessary for flavor!
- Broccoli: Organic broccoli is a cruciferous veggie that’s great for your gut. I love using it in asian inspired dishes like this.
- Onion: I use organic yellow onion, but you could also use yellow or red. Onions have antioxidants, canter fighting properties, vitamin C and more!
- Carrots: I use organic carrots which have vitamin A and beta carotene. They add great sweetness and texture to this bowl.
- Coconut Aminos: Organic coconut aminos is a healthier version of soy sauce! I use for everything as I’ve been doing no sort for a while now. You can use soy sauce in its place if you prefer.
- Sweet Chili Sauce: I’m obsessed with Whole Foods Organic Sweet Chili Sauce! This has minimal ingredients and provides sweetness and a kick to this bowl!
- Sesame Seeds: Organic sesame seeds have anti-inflammatory properties and antioxidants. They add great flavor to this dish.
- Kimchi: I love serving this with organic kimchi for added health benefits and tang (I always buy the Pickled Planet Lil' Kim Chee!).
Tools Needed
- Small Pot: Make sure to have a small pot with a lid to cook the quinoa.
- Large Skillet: I use two large skillets for the salmon and veggies.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
In a small saucepan, add the quinoa and bone broth. Stir to combine the quinoa and bone both. Put over high heat and boil. Once boiling, reduce to a simmer and cover with a lid. Cook for about 15 to 20 minutes or until the quinoa is fully cooked.
Step 2
In a large skillet, add the broccoli, carrots, onions, 2 tablespoons coconut oil, minced garlic, sesame seeds, ginger, and garlic. Put over medium heat. Sauté until the onions are translucent and the broccoli and carrots are cooked to your liking. Add salt and pepper to taste.
Step 3
In a large skillet, add 1 tablespoon coconut oil and put over medium heat. Once melted, add the salmon and cook, breaking it up with a spatula to ensure even cooking. Continue to cook until salmon is light pink and fully cooked, about 10 minutes. Add salt and pepper to taste.
Step 4
To make the bowls: Add quinoa, veggies, salmon, and salmon. Add kimchi and dress with coconut aminos and sweet chili sauce.
Easy Substitutions
- You can make this recipe with rice instead of quinoa. I recommend organic Jasmin rice. Check out my Easy Bone Broth Rice recipe.
- If you don’t eat fish, you can make this bowl with chicken too.
- You can use soy sauce in place of coconut aminos if you prefer.
FAQ’s
You can use water in place of bone broth to cook the quinoa.
You can use soy sauce in place of coconut aminos.
Store leftovers in an airtight container in the fridge for up to 5 days.
Craving More?
Sesame Ginger Salmon Bowl
Equipment
Ingredients
- 1 cup quinoa
- 2 cups Kettle and Fire Chicken Bone Broth (or beef)
- 3 tablespoon coconut oil
- 1 pound wild caught salmon
- 3 cups broccoli florets
- 2 large carrots (sliced)
- 1 large yellow onion (roughly chopped)
- 2 teaspoons sesame seeds
- ½ teaspoon ground ginger
- 2 teaspoons minced garlic
- Salt and pepper
- Coconut aminos
- Sweet chili sauce
- Kimchi
Instructions
- In a small saucepan, add the quinoa and bone broth. Stir to combine the quinoa and bone both. Put over high heat and boil. Once boiling, reduce to a simmer and cover with a lid. Cook for about 15 to 20 minutes or until the quinoa is fully cooked.
- In a large skillet, add the broccoli, carrots, onions, 2 tablespoons coconut oil, minced garlic, sesame seeds, ginger, and garlic. Put over medium heat. Sauté until the onions are translucent and the broccoli and carrots are cooked to your liking. Add salt and pepper to taste.
- In a large skillet, add 1 tablespoon coconut oil and put over medium heat. Once melted, add the salmon and cook, breaking it up with a spatula to ensure even cooking. Continue to cook until salmon is light pink and fully cooked, about 10 minutes. Add salt and pepper to taste.
- To make the bowls: Add quinoa, veggies, salmon, and salmon. Add kimchi and dress with coconut aminos and sweet chili sauce.
Leave a Comment