Rice bowls are an ideal meal for busy athletes. Not only are they nutritionally dense, they are simple to make and easy to cook in large batches for leftovers. Grilled pork, chicken, shrimp or swordfish also works great in this recipe.
Makes 4 Servings
4 pieces salmon, skin on (5-6 ounces each)
2 cups cooked brown rice
1 can black beans, drained and rinsed
1 cup thinly sliced red cabbage
1 cup jicama, cut into matchsticks
1 large mango, cut into small strips
¼ cup fresh cilantro, finely chopped
Juice and zest of one lime
Juice and zest of one small orange
1-2 tsp olive oil
*sea salt and fresh cracked pepper, for seasoning
1. Heat oven to 450 degrees. Heat a large oven safe skillet over high heat.
2. Season salmon with the salt and pepper and toss in the olive oil. Place skin side up in the hot skillet and sear for one-minute. Flip salmon over and place in the oven. Let cook for 6-8 minutes until medium rare on the inside. Remove from oven, and immediately remove salmon from the pan.
3. In a bowl, toss together the cabbage, jicama, mango, cilantro, lime and orange.
4. To make each rice bowl, place ½ cup rice into the bowl or storage container (if making leftovers). Divide the black beans over the rice. Place a piece of salmon on top of each and divide the slaw over the top. NOTE: If making leftovers, recommended to store the slaw separately.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.