Bol de salmón y aguacate rico en proteínas, fresco, saciante y listo en 20 minutos

Ingredientes

• Salmon fillets (2 x 5–6 oz), skin on or off
• Cooked base: 2 cups cooked brown rice, quinoa, or cauliflower rice
• Avocado (1 large), diced
• Cucumber (1 cup), diced
• Cherry tomatoes (1 cup), halved
• Edamame (1 cup), cooked and shelled
• Red onion (1/4 cup), thinly sliced
• Fresh herbs (2–3 tbsp), such as cilantro or parsley
• Olive oil (2 tbsp), divided
• Lemon (1), zested and juiced
• Garlic (1 clove), minced
• Low-sodium soy sauce or tamari (1 tbsp)
• Honey or maple syrup (1 tsp)
• Salt and black pepper
• Optional toppings: sesame seeds, chili flakes, avocado oil mayo drizzle, microgreens

Preparación

1. 1

   Cook your base: Prepare brown rice, quinoa, or cauliflower rice. Fluff and set aside.

2. 2

   Make the dressing: Whisk 1 tbsp olive oil, lemon juice and zest, minced garlic, soy sauce, and honey. Season with pepper.

3. 3

   Season the salmon: Pat salmon dry. Rub with 1 tbsp olive oil, a pinch of salt, and black pepper.

4. 4

   Cook the salmon: - Stovetop: Sear over medium-high, 3–4 minutes per side until just opaque. - Air fryer: 390°F (200°C) for 8–10 minutes. - Grill: 3–4 minutes per side. Let rest, then flake into large pieces.

5. 5

   Prep the veggies: Dice avocado and cucumber, halve tomatoes, slice onion, and cook edamame if needed.

6. 6

   Assemble: Divide the base into two bowls. Top with salmon, avocado, cucumber, tomatoes, edamame, and onion.

7. 7

   Finish: Spoon dressing over the bowls. Add herbs and optional toppings like sesame seeds or chili flakes.

8. 8

   Serve: Taste and adjust salt, lemon, or soy to your liking.