Weeknight Recipe - Apricot Ginger Salmon Nugget Bowl

By Fit Men Cook · 30 min

Ingredients

Instructions

1. Mix the sauce ingredients. Before adding the arrowroot, taste and adjust with more or less ginger, soy sauce or water/broth; add sugar cautiously. Then stir in the arrowroot and set aside.
2. Heat a nonstick skillet on high. Once hot, spray with oil, add the sugar snap peas and bell pepper and cook for 3 to 5 minutes, until the edges show sear marks and the peas are bright green. Remove them and set aside. Return the skillet to the heat.
3. Lightly toss the salmon with the coconut sugar and a spray of oil. Spray the skillet lightly, add the salmon and sear for 1 to 3 minutes, without fully cooking it. Flip quickly once. When it has deep sear marks, lower the heat to low-medium and remove the salmon.
4. Let the skillet cool slightly, then pour in the sauce. When it starts to lightly simmer, stir constantly and quickly. If the skillet is too hot, take it off the heat while stirring. Adding sauce to a very hot skillet makes it slimy or clumpy.
5. Once the sauce has a good consistency, return the salmon to the skillet and spoon the sauce over it, letting the sauce's heat finish cooking the salmon.
6. Mix the cilantro, lime zest and lime juice into the jasmine rice with a fork.
7. Serve the salmon with the rice and vegetables together in a bowl or meal-prep container.

Summarized from Fit Men Cook's video. Watch it for the details.

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