Salmon, Mushrooms and Rice Buddha BowlJanuary 15, 2021
Let’s dive into the New Year with this filling and wholesome roasted garlic salmon and sauteed mushrooms buddha bowl
This post is written in collaboration with Gorton’s Seafood. All opinions are mine #NewYearWithGortons #GortonsPartner #ad
Who’s ready to dive into this tasty and wholesome lunch?!? This protein-packed buddha bowl is loaded with tons of flavors and different textures. It’s easy and quick to whip up, making it the perfect lunch idea. It’s super versatile (…what’s in the fridge?!?). And it’s quite light, so you can indulge in a hearty meal without breaking your New Year resolution to burn off the holiday’s extra calories and be ready to peel off your sweatpants and slide into your bikini as soon as the warm weather hits you.
For my perfect bowl, I topped a blend of brown, red, white and wild rice with sauteed mushrooms, baby arugula, shaved red cabbage, cherry tomatoes, salmon flakes coated in a delicious garlic and butter sauce, and a dollop of sour cream to finish it off … Is your mouth watering yet?!?
To make things easier and more delicious, I used Gorton’s Simply Bake Salmon with roasted garlic and butter. As all of Gorton’s seafood, it is a high quality, responsibly sourced, 100% wild-caught salmon. It’s frozen, uncooked, and packaged with all flavors in an oven bag for you to simply place in the oven and bake. With no prep and no mess involved! I bet you will love how easy and tasty it is, every single time.
While the salmon bakes in the oven you can prepare the rest of the ingredients. Cook the rice, and sauteed the mushrooms … or your favorite veggies. Because the most fun things about buddha bowls is that you can really go crazy with your toppings and make it as healthy and as pretty as you wish. Just start with a base of your favorite grain (rice or quinoa), add raw and cooked veggies, extra protein and drizzle with a little dressing or sauce to blend it all together.
Ready to give it a try?!? Here is my recipe for you!
Saute’ the mushroom in a skillet with a tablespoon of olive oil and the crushed garlic clove. Cook over medium high heat for a few minutes until tender and golden.
Combine: divide the rice, adding a forth in each bowl. Add a small handful of arugula and cabbage and a few tomatoes in half of the bowl.
Top with the mushrooms and salmon cut in pieces. Decorate with chopped fresh parsley, more pepper, and a dollop of sour cream if you’d like.