A few weeks ago, I was stuck in thinking what I wanted to eat for lunch. Since being home during this quarantine, I honestly wasn’t eating in the way that I would have liked. I would opt for a quick meal of hummus and pita chips (not the best choice) or a pack of tuna with crackers. On those days though, I was left feeling sluggish and definitely hungry about an hour later.
As a nutritionist, I should know better right? Well, I am human and sometimes stress makes me not want to really eat (or the total opposite where I want ALL of the sweet foods that I can find) Being home is a bit of a Blessing in disguise since I wasn’t eating much for lunch since I was on the go most of the day before this quarantine started. I’d resort to quick sandwiches or some cheese with deli meat and honestly, even then I wasn’t making the best lunch choices with not nourishing my body enough in the middle of the day. What can I say? Some struggle with what to eat for breakfast but, for me lunch has always been the question mark.
So, being home has helped me not only slow down when I do eat but, to also make nutritionally sound choices. I can take my time to make better choices that will give my body all of the good it needs right now.
This particular recipe came to me as I was searching for what to make for dinner the day prior. I remembered that I had some salmon in the freezer from a local farm that sources wild caught fish amongst their other delicious grass fed proteins. I also found some fresh asparagus that I purchased the week before which I had put in the freezer and the bonus was finding the shelled edamame. The brown rice with the onion soup was something that I had made in the past and it was the ideal pairing with this dish. (This particular rice goes really well with beef too!) The dish is quick, it’s easy and packed with dense nutrition. Enjoy!
Honey Mustard Glazed Salmon Power Bowl
Equipment
- 2 large Saute Pans
- Rice Cooker
- Mini Chopper/Blender
Ingredients
For the Rice
- 1 1/2 C Brown Rice
- 1/4 C Canned French onion soup
- 1 2/3 C Water
Steamed Asparagus
- 1 1/2 Lb Asparagus Ends Trimmed
- 1 1/2 C Water
- 1/4 tsp Each Salt and Pepper
- 1 Tbsp Butter
For the Salmon
- 4 Medium Pieces of Salmon
- 2 Tbsp Olive oil divided
- 1 Tbsp Stone ground mustard
- 1 Tbsp Spicy Brown Mustard
- 1 Tbsp Honey
- 4 Cloves of Garlic
- 1/2 tsp Each Salt and Pepper
Instructions
For the Rice
- In a rice cooker, place all of your ingredients and set to cook according to the settings
For the Asparagus
- In a large saute pan, add the water and set over medium heat. Bring to a boil, add in the asparagus and steam for about 2 minutes or until the asparagus turns a bright green color and is slightly tender. Remove asparagus from pan and drain water.Return pan to heat, add in butter and asparagus. Saute in the butter for about 1 minute until the butter is melted and the asparagus is coated. Season with salt and pepper, remove from pan and set aside.
For the Salmon
- In a mini chopper or blender, add in 1 Tbsp of Olive oil, the mustards, honey, garlic, salt and pepper. Blend well, until the mixture is smooth. Coat your salmon pieces with the mustard mixture.
- Place a saute pan over medium heat and add in 1 Tbsp Olive oil. Once your pan and oil are slightly hot (not smoking), place your salmon in, skin side down. Cook for about 2 minutes, or until the skin is slightly browned and crispy. With a spatula, flip the salmon and cook for an additional 6-8 minutes, or until the salmon turns to an opaque color (or with a meat thermometer, check that it gets to 145°) You can also check for doneness by inserting a small knife into the thickest part of the salmon. If its still raw, cook for an additional 2 minutes until opaque.
- In a bowl, serve the rice, asparagus and salmon hot. You can also add in steamed shelled edamame with a bit of sea salt sprinkled on top.