|2 servings||calories per servings 650||protein serving 45 g||carbs per serving 69 g||total fat per serving 20 g|
This wholesome bowl is jam-packed with nutrient-dense goodies, from sweet carrots and sugar snap peas to nutty brown rice. Wild-caught sockeye salmon, arriving already skinned and flaked for your convenience, is sourced as sustainably as possible from Sea to Table, a supplier that partners with independent fishers and commercial docks across the nation to create better markets for their catch.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||8 g|
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
• Remove from heat, leaving covered until ready to serve.
MISE EN PLACE
• Cut onion whites into 1-inch lengths. Finely chop greens, keeping white and green parts separate.
• Have carrots lengthwise, and slice thinly crosswise at an angle.
• Discard pea tips; halve peas crosswise at an angle.
• Chop salmon into 1/2-inch pieces.
• Place a large sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until slightly translucent, 2-3 minutes.
• Season to taste with kosher salt. Transfer to a bowl or plate.
• To the sauté pan, add 1/2 teaspoon cooking oil. When oil is hot, add carrots. Cook until carrots are slightly tender, 2-3 minutes.
• Add peas. Cook, stirring until peas begin to darken, 1-2 minutes. Season to taste with kosher salt.
• Transfer to onion dish.
• To the pan, add 1/2 teaspoon cooking oil. When oil is hot, add salmon in an even layer. Cook without disturbing until opaque about half way up, 1-2 minutes.
• Turn pieces over. Cook until almost fully opaque, about 1 minute.
• Stir in My Sweet Hottie sauce, and remove from heat.
• Fluff rice with a fork, and divide between 2 bowls.
• Top each bowl with half of the salmon and vegetables.
• Garnish with onion greens and benne seeds, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...