Ginger is a natural anti-inflammatory and antacid,
so in addition to being crazy delicious, this meal really will make you feel
less bloated and gross, pinky swear.
For this dish I went with delicious wild Alaskan Salmon filets, brown rice, and fresh asparagus! The whole meal comes in at only 405 calories yet contains almost 35g of protein, over 4g of fiber, less than 4g of sugar, and just under 7g of heart healthy fats… which is great for such a wonderful, tasty, balanced, and filling meal!
- 1 cup water
- ¼ cup low sodium soy sauce
- 2 tablespoons coconut palm sugar
- 2 tablespoons grated ginger
- ½ teaspoon of your favorite hot sauce or chili pepper flakes
- 4 4oz fresh salmon fillets
- 4 green onions, thinly sliced
- 1½ cups brown basmati rice
- 3 cups water (for rice)
- 20 spears of asparagus
- Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.
- Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
- Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.
- Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
- Cover and simmer until cooked through, about 4-5 more minutes.
- Steam the asparagus for 4-5 minutes.
- Divide the rice and asparagus among 4 bowls. Position the salmon on each pile of rice and spoon the sauce over evenly. Sprinkle with green onion to garnish.
- Happy Eating!