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.
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