So, I am sure you probably think I have quit blogging, but I really haven’t. I am trying to get back to it. You might remember that I had gone back to school in web design. Well, I finished in December. Then, in January, a friend and I started a web design business and life has been kind of crazy since. Actually, it has been kind of crazy in other ways too. But, I have not forgotten this. I just have to find a way make time for it. And, we have some changes we would like to make here too, so I am trying to get some of that underway.
Now, about these power bowls. These were so delicious and full of healthy goodness. This recipe just makes two, but you could double it, triple it, etc. if you need more – or just want more. I loved these so much that I probably could have eaten both of them, but then Steve would have had no dinner, and I would have overeaten.
While I am going to give you amounts and tell you how I made these, I will say that this combination of salmon, strawberries, and vegetables is delicious in any amounts and you could probably get by without measuring anything other than the sauce.
Spring Power Bowls
- 1 cup uncooked brown rice
- 10 strawberries, sliced
- 4 carrots, peeled and cut into pieces about finger length (If they are thick, cut the pieces in halves or quarters lengthwise.)
- 6 asparagus spears, trimmed and cut into pieces about finger length
- 6 ounces English peas (Use fresh if you can find them.)
- 2 6 ounce salmon fillets
- olive oil (There is not a specific amount, but I will talk about that below.)
- salt and pepper to taste
- 6 ounces Greek yogurt
- 1 1/2 teaspoons dried dill weed
- 1/4 teaspoon salt
- 2 tablespoons Dijon mustard
- 2 tablespoons milk
- Cook rice according to package directions.
- Preheat oven to 350 degrees.
- Toss carrots in a little olive oil and sprinkle with salt and pepper to taste.
- Place in a baking dish and bake for 10-15 minutes or until just barely fork tender.
- Add asparagus and peas and toss to coat with the olive oil. You may need to add a bit more oil.
- Bake until all vegetables are tender (10-15 more minutes).
- Brush the salmon fillets with olive oil and sprinkle with salt and pepper to taste.
- Bake in a separate baking dish for about 30 minutes or until salmon flakes easily with a fork. Baking time will vary depending on the thickness or your fillets, so watch them carefully.
- You don’t really have to worry about getting these all ready at exactly the same time because they are just as good room temperature as they are warm.
- Stir together yogurt, dill weed, 1/4 teaspoon salt, mustard, and milk.
- To assemble, place rice in the bottom of a bowl, arrange strawberries and vegetables around the edges, place salmon over the rice in the center, and top with yogurt mixture.