Written By: Liz Voosen
I love a quick healthy meal anytime. But I especially appreciate it while traveling in my Pleasure-Way. There’s nothing like fresh veggies, flaky salmon and dressing that’s bursting with flavor. Why stop at fast food when I can make this in less time?
These easy all-in-one salad bowls are made with prepared salmon pieces. I’ll be honest, fish is not my favorite to cook or clean in the van. But these prepared and packaged salmon filets keep in the fridge for weeks. And it means it’s entirely possible to have these in the desert miles from home or shops. Unless of course, you eat them all up right away!
I also used frozen precooked rice, which heats quickly in the microwave. Shelf-stable precooked rice would work well too.
The salad ingredients can also be swapped out – no salmon, or not a fan? No problem, swap salmon for rotisserie chicken. Have a different selection of veggies available? Swap out for what you’ve got. But these are delicious as is, and I encourage you to try them both out!
Both the Mediterranean and Asian Salmon Bowls are protein-packed, naturally gluten free, and gave us oodles of energy for our sunset walk on the beach.
Tag us @PleasureWayVans when you make these – we love seeing where our recipes travel!
Liz is a nutritionist when not exploring the coasts, mountains and deserts In her Pleasure-Way OnTour 2.2. She gives two thumbs up to these recipes! Find these and more recipes here: https://lizvoosenwellness.com/blog/
Mediterranean Salmon Bowl
with Rice and Greek Salad
Ingredients
• 1/2 cup cherry tomatoes (halved)
• 1/2 cucumber (sliced)
• 1/4 red onion (thinly sliced)
• 1/4 green bell pepper (sliced)
• 1/4 cup kalamata olives
• 1/4 cup feta cheese (cubed)
• 1 tsp capers (optional)
• Mixed baby lettuce, enough to fill half the bowl
• Package of pre-made white rice (shelf-stable or frozen)
• 2 packages of ready-to-eat salmon filet (6 oz each)
Dressing
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
Instructions
1. Prep your ingredients: Chop up all the veggies. Mix the dressing ingredients in a small bowl. Heat rice in the microwave (follow package instructions).
2. Directly in two bowls (for 2 servings): Layer mixed rice, a handful of lettuce, chopped veggies, and chopped salmon (or shreds of rotisserie chicken) in bowls.
3. Add the dressing: top salad with a good drizzle of dressing.
4. Stir and serve: Enjoy!
**If you prefer to cook your own salmon (or chicken), I recommend applying the following spice mix to the salmon (or chicken) before cooking. Stovetop or baking will both work well.
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
Asian-inspired Salmon Rice Bowl
Ingredients
• 1/2 cucumber, thinly sliced
• 1 avocado, sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup carrots, julienned
• 1 tablespoon sesame seeds (optional)
• Mixed baby lettuce, enough to fill half the bowl
• Package of pre-made white rice (shelf-stable or frozen)
• 2 packages of ready-to-eat salmon filet (6 oz each)
Dressing
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger (optional)
Instructions
5. Prep your ingredients: Chop up all the veggies. Mix the dressing ingredients in a small bowl. Heat rice in the microwave (follow package instructions).
6. Directly in two bowls (for 2 servings): Layer mixed rice, a handful of lettuce, chopped veggies, and chopped salmon (or shreds of rotisserie chicken) in bowls.
7. Add the dressing: top salad with a good drizzle of dressing and sprinkle with sesame seeds.
8. Stir and serve: Enjoy!