Salmon, rice, broccoli oh my!

Salmon, rice, broccoli mushroom bowl

Salmon. Preheat the oven to 425. Lightly coat both sides of the filet (4 oz) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two), black pepper and rosemary. Cook for 8-10 minutes (depending on preference). 

Rice. 2 cups water to 1 cup rice (whatever rice you like, I used brown rice). Bring water to a boil then add rice, reduce to simmer and cover. Allow to cook for the cook time on your package (cook time differs for each type). 

Broccoli. Chop one broccoli crown into bite size pieces. Bring a small pot of water to boil. Add broccoli and let cook for 3 - 5 minutes (taste test before removing from water). Once strained, add the broccoli back to the pan, add two pinches of salt and a tbsp of grass-fed butter, and mix.

Mushrooms. We like organic baby bellas. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms, and add them to the preheated pan. Leave undisturbed for 5 minutes, then toss and let sit for another five. 

Assemble your bowl: Add enough rice to cover the bottom of the bowl. Add a handful of chopped yellow onion, a 1/4 of an avocado (sliced), and a tbsp of ghee. Mix so the ghee melts. Drizzle on some soy sauce. 

Add broccoli and mushrooms, drizzle with white wine vinegar. Add salmon filet and a pinch (or two) of salt to the whole dish. 

Buon Appetito!!