Yield: 2 servings
Time: 20 min
Sautéed veggies are a go-to Gin+Scal sauce, add some salmon for protein and a bed of rice and you have a good-looking meal made on the quick.
We love easy but delicious meals. All summer long we’re making stir-frys, sautéed veggies and grain bowls with Saucí Gin+Scal. Adding some cubes of salmon really kick this one up a notch. This can be done without any pan sauce if you want, but I like a very simple sesame oil, rice vinegar, coconut aminos (or soy sauce) to add some depth.
Variations are endless, but I wrote it up the way I’d made it this night. Have fun experimenting!
Ingredients
- 1 lb salmon, skinned and cut into cubes
- 1/2 red or yellow onion sliced into half moons
- 2 garlic cloves, diced
- 1 medium zucchini, sliced into disks then halved
- A few handfuls of spinach
- 1tsp salt, 1/4 tsp pepper
- 1-2 tbsp Saucí Gin+Scal per serving
- 1 cup jasmine rice
- 2 tbsp oil, divided (avocado, grapeseed, olive oil, etc)
Pan Sauce (optional)
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp coconut aminos or soy sauce
Preparation
- Make the rice
- Bring 1 tbsp oil to medium-high heat in a large pan
- Add the salmon cubes, moving them around so they sear on the outside, remove to a plate when just seared all over
- Add the other tablespoon of oil
- Add the onion, sauté until just soft.
- Add the garlic, sauté for about 1min (don’t brown it)
- Add the zucchini, moving around so it browns slightly
- Add the sesame oil, rice vinegar and coconut aminos
- Add the spinach and stir until it is just starting to wilt
- Add the salmon back in for about 30s- 1min
- Remove from heat, plate up a bed of rice for each serving, pile on some of the veggie/salmon mixture
- Serve with Saucí Gin+Scal