On the lookout for a fitness-friendly and bursting with flavors meal that SCREAMS fall and winter? I was too, so that’s why I made it… Thus, the Salmon Harvest Bowl with Creamy Tahini Sauce was born!
Balance
When it comes to life, a balanced diet is key. This recipe combines protein-packed salmon with nutrient-rich vegetables, making it an excellent choice for those looking to refuel after a workout or simply nourish their bodies with wholesome ingredients.
Salmon: A Fitness Powerhouse
Salmon is a fitness superstar, loaded with high-quality protein and omega-3 fatty acids. Not only does it aid muscle recovery after exercise, but it also supports heart health and overall well-being. I have been on a massive Salmon kick lately and I don’t see it stopping anytime soon.
Veggie Variety for Optimal Nutrition
This bowl isn’t just about the salmon; it’s a celebration of seasonal vegetables. Brussels sprouts, butternut squash, and beets are packed with vitamins, minerals, and antioxidants, giving your body the fuel it needs to perform at its best. If you haven’t had roasted beets before, I urge you to try them. They are subtly sweet, while still giving an earthy kick.
The Sauce
When it comes to teriyaki sauce it’s pretty straight forward. I love the addition of tahini in this. Not only does it make it creamy, but it contrasts the sweetness of the sauce perfectly and pairs so well with the veggies and salmon!
Tips and Tricks for Success
- Even Cooking: Ensure even cooking by cutting vegetables into uniform sizes. This helps them roast evenly on the pan.
- Salmon Glazing: Don’t skimp on the tahini teriyaki glaze for the salmon! It not only adds flavor but also helps keep the fish moist and delicious.
Serving Suggestions
When it’s time to assemble your bowl, get creative! Consider these serving suggestions:
- Grain Options: Swap brown rice or quinoa with cauliflower rice for a lower-carb alternative.
- Garnishes: Experiment with toppings like sliced avocado, shredded nori, or a squeeze of fresh lime for added zest.
That’s all I’ve got for this one. Enjoy and Salmon on! 🙂
Salmon Harvest Bowls
Ingredients
For the Bowl:
- 2 salmon fillets
- 2 medium-sized beets peeled and sliced
- 1 lb Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Tahini Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons tahini paste
- 1 clove garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C)
- Place the sliced beets and halved Brussels sprouts on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
- In a small saucepan, combine soy sauce, honey, rice vinegar, tahini paste, minced garlic, grated ginger, and water.
- Heat over medium-low heat, stirring continuously until the sauce thickens slightly. Remove from heat.
- Season the salmon fillets with salt and pepper.
- In a non-stick skillet over medium-high heat, add a bit of oil.
- Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is cooked to your desired level of doneness.
- Divide the roasted beets and Brussels sprouts among serving bowls.
- Place the cooked salmon fillets on top of the vegetables.
- Spoon the prepared tahini teriyaki sauce generously over the salmon and vegetables.
- Sprinkle sesame seeds and chopped green onions over the bowls for added flavor and presentation.
- Serve immediately and enjoy!
