Dinner
The Triple-Threat Salmon Bowl
A delicious and healthy meal and some other interesting header information about this recipe
Carmen Cobb-Walch, MD
About the recipe
The Nutritional "Why"
Wild Salmon: A high-yield source of Vitamin D, which acts as the "key" to unlock calcium absorption.
Baby Bok Choy: A "low-oxalate" green, meaning its calcium is 3-4x more bioavailable than spinach.
Brown Rice: Provides the magnesium and fiber needed for bone remodeling.
at a glance
Servings
1
Prep Time
20 min
Cook Time
15 min
Meal
Dinner
INGREDIENTS
Protein: 1 Wild-caught Salmon fillet (6oz).
The Base: ¾ cup cooked Brown Rice.
The Green: 2 heads Baby Bok Choy (quartered).
The Groove Drizzle: 1 tbsp Tahini, juice of ½ lemon, 1 tsp honey, splash of water.
INSTRUCTIONS
The Base: Cook brown rice (ideally in low-sodium broth).
The Sear: Season salmon. Cook in a pan skin-side down for 4–5 minutes until crispy. Flip and cook 2–3 minutes more.
The Steam: In the last 3 minutes, toss the bok choy into the pan with a tablespoon of water, optionally add 1 tablespoon soy sauce or tamari (GF soy sauce). Cover with a lid to flash-steam.
The Assembly: Add rice to a bowl, top with salmon and greens, and add the drizzle.
Nutrition Information
Protein: 35g | Calcium: ~250mg | Vitamin D: ~500 IU | Magnesium: 120mg
Swaps: If you tolerate dairy, you can swap the Tahini drizzle for 2 tbsp of Whole-Milk Greek Yogurt mixed with lemon and dill.