Salmon, rice, nori & egg breakfast bowl

Ingredients:

  • 1 wild caught salmon filet

  • 1/2 cup steamed rice

  • 1 egg, beaten

  • 1 bunch baby bok choy

  • 2 garlic cloves, minced

  • Nori flakes

  • Furrikake

  • S&P

  • Olive Oil

Step by step:

  1. Clean out any bones from salmon, rinse. Dry on both sides with paper towel

  2. Season salmon with S&P on both sides

  3. Add 1 tbsp olive oil to a pan on medium high heat, once warm add salmon, skin side down. Cook for about 5 minutes and flip. Cook the other side, about 5 minutes, then cover and turn off heat. Let steam for 5 more minutes

  4. In a separate pan, add 1 tsp olive oil to medium high heat, once warm, add in beaten egg. Let cook for 2 minutes, with a spatula, pull the sides in letting the uncooked egg to get direct heat. After another minute, cover and let steam cook to your preference

  5. When salmon is done, remove from the pan and set aside on a plate, break apart into small pieces and let cool

  6. In the same pan the salmon was cooked, add in more olive oil and garlic, saute bok choy til softened with a little crisp

  7. Once the bok choy and eggs are done, you’re ready to plate!

  8. In a bowl, add a spoon full of rice, top with furikake, add the salmon on top, then the egg. Top it all off with nori flakes and a side of bok choy! Enjoy!

FOOD, RECIPESRemi Ishizukabreakfastbowl, salmon, easyrecipesComment