Warm Winter Salmon Bowl with Lemon-Herb Marinated Salmon

Name: Warm Winter Salmon Bowl with Lemon-Herb Marinated Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 x 6oz Wild Alaska Sockeye Salmon; feta cheese; 2 small carrots, cut into 2-inch pieces; 1 small delicata squash, sliced into half-inch half-moons, with seeds scooped out; 1 cup green cabbage, cut into 2-inch pieces; 1 small red onion, cut into 2-inch pieces; 2 tbsp olive oil, for sautéing the spinach; salt & pepper; 4 cups spinach; 1 cup brown rice; ¼ cup olive oil; 2 tsp lemon juice; zest of 1 lemon; 1 tablespoon finely minced shallot; 1 tsp chopped rosemary leaves; 1 tsp chopped thyme leaves; 1 tsp chopped parsley; salt & pepper

Lemon and herb marinated wild Alaska sockeye roasted with carrots, delicata squash, cabbage and red onion, over brown rice with sautéed spinach and feta. A warm bowl for a cold evening.

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MediterraneanMain Course

Warm Winter Salmon Bowl with Lemon-Herb Marinated Salmon

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Lemon-herb marinated wild Alaska sockeye salmon is roasted with winter vegetables and served over brown rice with sautéed spinach and feta, a warm bowl for cold-weather nights.

Ingredients

Salmon:

2 x 6oz Wild Alaska Sockeye Salmon
feta cheese

Bowl:

2 small carrots, cut into 2-inch pieces
1 small delicata squash, sliced into half-inch half-moons, with seeds scooped out
1 cup green cabbage, cut into 2-inch pieces
1 small red onion, cut into 2-inch pieces
2 tbsp olive oil, for sautéing the spinach
salt & pepper
4 cups spinach
1 cup brown rice

Lemon Herb Marinade:

¼ cup olive oil
2 tsp lemon juice
zest of 1 lemon
1 tablespoon finely minced shallot
1 tsp chopped rosemary leaves
1 tsp chopped thyme leaves
1 tsp chopped parsley
salt & pepper

Directions

Cook the brown rice according to package directions.
Preheat oven to 475°F.
Thaw salmon filets.
In a small bowl, make the herb marinade by mixing all the ingredients together. Use half to marinate your salmon at least 10 minutes before cooking; discard this portion afterward rather than reusing it as a sauce. Toss the chopped vegetables in the other half and season with salt and pepper.
Season the marinated salmon with salt and pepper, and roast it with the vegetables on a sheet pan for 8-10 minutes, until the salmon flakes easily with a fork.
Heat the olive oil in a sauté pan and lightly sauté the spinach with salt and pepper.
To assemble the bowl, start with a base of rice and add the spinach, vegetables, and salmon.
Top with feta cheese and additional lemon juice if desired.

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