ROBUST ROOT: Known for relieving nausea, ginger has long been used in traditional Chinese medicine to aid in digestion and help fight colds and flus. The main bioactive compound in ginger, gingerol, is a powerful anti-inflammatory as well as antimicrobial agent.
- Cook Time
- Prep Time
3 cups halved Brussels sprouts
1 cup chopped carrots (1-inch pieces)
1 cup chopped parsnips (1-inch pieces)
2 tbsp coconut oil, melted
½ tsp each sea salt and ground black pepper
1 cup brown rice, rinsed
2 oranges (NOTE: Zest oranges to yield 1 tbsp zest, then peel and section both.)
1½ tbsp yellow miso
1 tbsp reduced-sodium tamari or soy sauce
1-inch piece fresh ginger, peeled
4 5-oz wild salmon fillets
1. Preheat oven to 400°F. On a large, parchment-lined baking sheet, toss Brussels sprouts, carrots, parsnips, oil, salt and pepper; spread evenly on sheet. Bake for 30 minutes, stirring halfway.
2. Cook rice according to the package directions.
3. Meanwhile, in a blender, place orange zest, orange sections, miso, tamari and ginger; blend until smooth.
4. Place salmon fillets on a second parchment-lined baking sheet.Transfer about 2 heaping tbsp sauce into a small bowl; brush over salmon fillets. Bake salmon until cooked through and opaque, 10 to 12 minutes.
5. To assemble, divide rice among 4 bowls. Top each with cooked vegetables, salmon and remaining sauce, dividing evenly.
NOTE: If following our Meal Plan, refrigerate rice, vegetables, salmon and sauce in separate containers. Reheat and assemble when called for.
- Serving Size: 1 bowl
- Calories: 521
- Carbohydrate Content: 62 g
- Cholesterol Content: 66 mg
- Fat Content: 14 g
- Fiber Content: 10 g
- Protein Content: 37 g
- Saturated Fat Content: 7 g
- Sodium Content: 809 mg
- Sugar Content: 12 g
- Monounsaturated Fat Content: 3 g
- Polyunsaturated Fat Content: 3 g