I love salmons and an advocate of healthy eating and quick cooking. In one bowl, I can uptake many nutrients at once and change the way kale can be served.
Prep Time::15 mins
Cook Time::17 mins
Total Time::32 mins
Servings::1
Yield::1 bowl
Ingredients
½ pound salmon, cut into chunks
½ cup thinly sliced kale, or to taste
2 green onions, chopped
1 (1/2 inch) piece fresh ginger, thinly sliced, or to taste
1 tablespoon water, or more if needed
salt and ground black pepper to taste
1 cup cooked rice, or to taste
1 sheet seaweed, torn into small pieces
½ teaspoon toasted sesame oil, or to taste
Directions
Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.
Cook's Notes:
Salmon has its own oil, but may also add some olive oil if like.
Short grain rice cooked with a rice cooker is recommended. Pre-cook the rice a day earlier and store in the fridge is also recommended.