Salmon and Veggie Rice

Let's make something lovely.

1. 01

   Marinate the Salmon:

2. 02

   In a bowl, combine the diced salmon with black pepper and soy sauce. Mix well and let it marinate for at least 10 minutes.

3. 03

   Cook the Grains:

4. 04

   In a medium pot, combine the brown rice, bulgur wheat, and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer until the grains are tender and the liquid is absorbed, about 20-25 minutes. Fluff with a fork and set aside.

5. 05

   Fry the Vegetables:

6. 06

   Heat the olive oil in a large skillet over medium heat.

7. 07

   Add the diced carrots and sliced leeks. Season with sea salt. Cook, stirring occasionally, for about 5 minutes.

8. 08

   Add 3 tablespoons of water to the skillet and continue to cook until the vegetables are tender and lightly caramelized, about 5 more minutes. Remove the vegetables from the skillet and set aside.

9. 09

   Cook the Salmon:

10. 10

    In the same skillet, add the marinated salmon pieces. Cook over medium heat for about 4-5 minutes, turning occasionally, until the salmon is fully cooked and lightly browned.

11. 11

    Combine Ingredients:

12. 12

    In a large mixing bowl, combine the cooked grains, fried vegetables, and cooked salmon. Mix thoroughly to combine all the ingredients.

13. 13

    Serve:

14. 14

    Serve the Salmon and Veggie Rainbow Rice hot. Optionally, garnish with fresh herbs or a squeeze of lemon juice for extra flavor.