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Cold Lunchbox-Friendly Salmon Bowls
We sure LOVE quick meal ideas over here! I especially love these bowls because they’re excellent for a quick meal but equally great for preparing a few for the days ahead!
A huge request during this back-to-school (back to the office) season is cold lunchbox ideas to easily tuck into backpacks or purses that’ll stay good for a few hours until lunchtime and do not require heating. Keep an ice pack on them, and simply enjoy them whenever you are ready!
ðŸ‹Consider squeezing a little fresh lime or lemon juice on the avocado to keep it from browning, OR simply add the avocado immediately before enjoying your meal.
Rich in Omega-3s and Vitamin B, these Salmon Bowls are packed with balanced nutrients, and REALLY TASTY FLAVORS.
Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I try to purchase salmon when I notice wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll even stock the freezer too.
Salmon makes almost every “superfood†list out there – especially if you are talking about wild-caught Atlantic or sockeye salmon.
Not only is it loaded with protein and heart-healthy omega-3 fatty acids, but it contains a long list of vitamins and minerals – especially B vitamins and potassium.
It’s linked with a lower risk of heart disease and its healthy fats mean it’s good for your brain health.
✅ Rachel’s Tip:
Whenever possible, get wild-caught salmon as it is more nutrient-dense.
It’s delicious in sushi, sautéed, grilled, baked, air-fried, or broiled – and when it’s cooked, the leftovers are amazing in salad or tacos the next day!
When is the last time YOU had salmon!?
REFERENCES:
âž¡ï¸ What’s the deal with coconut aminos?!
A while back we held an informal “taste-off” (taste testing) with a few CFC staffers in my home kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the taste test:
I served each person 3 small bowls of brown rice lightly sprinkled with:
- Low Sodium Soy Sauce
- Bragg’s Liquid Aminos
- Coconut Aminos
The UNANIMOUS win for best taste was Coconut Aminos! Second place was a TIE between the remaining two options. This is AWESOME to hear it’s the winning taste preference because
I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products and keep sodium lower. Coconut aminos are soy-, wheat- and gluten-free, and many varieties contain significantly less salt than soy sauce. Be sure to always read the labels and do your own due diligence as many new products are constantly showing up on the supermarket shelves.
If you haven’t tried coconut aminos you’re truly missing out!
Here are some more of our favorite cold lunchbox ideas:
âž¡ï¸ Cold Lunchbox Mini Meatballs
âž¡ï¸ Cold Lunchbox Veggie Hummus Wraps
âž¡ï¸ Cold Lunchbox Chicken + Cheese Skewers
âž¡ï¸ Cold Lunchbox 4 different ways
âž¡ï¸ Chicken Salad Meal Prep ðŸ‡
2 servings
Ingredients:
- 1 cup cooked brown rice
- 10 oz salmon filets, cubed
- 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp rice vinegar, or apple cider vinegar
- 1 Tbsp sesame oil
- 1 Tbsp raw honey
- 1 Tbsp avocado oil
- 1 ripe but firm avocado
- 1 mango, diced
- 1/2 cup organic shelled edamame
- 1 cucumber, very thinly sliced
- sesame seeds, to serve
- coconut aminos, to serve
Instructions:
In a medium bowl whisk the liquid aminos, rice vinegar, sesame oil, and honey; Add in your cubed salmon pieces and stir to coat well.
Preheat the avocado oil in a large skillet over medium heat. Add the salmon cubes and cook for 1-2 minutes per side, or until golden brown, flaky, and cooked through.
Divide the cooked rice equally among your serving bowls; 1/2 cup cooked brown rice per bowl.
Top your bowls equally with the salmon, mango, edamame, avocado, and cucumber as shown.
Sprinkle with sesame seeds and serve with coconut aminos if desired.
Serve immediately or store in sealed containers in the refrigerator for up to 3 days. These are great eaten cold.
Enjoy!
💚Rachel
Ingredients
- 1 cup cooked brown rice
- 10 oz salmon filets, cubed
- 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp rice vinegar, or apple cider vinegar
- 1 Tbsp sesame oil
- 1 Tbsp raw honey
- 1 Tbsp avocado oil
- 1 ripe but firm avocado
- 1 mango, diced
- 1/2 cup organic shelled edamame
- 1 cucumber, very thinly sliced
- sesame seeds, to serve
- coconut aminos, to serve
Instructions
- In a medium bowl whisk the liquid aminos, rice vinegar, sesame oil, and honey; Add in your cubed salmon pieces and stir to coat well.
- Preheat the avocado oil in a large skillet over medium heat. Add the salmon cubes
- and cook for 1-2 minutes per side, or until golden brown, flaky, and cooked through.
- Divide the cooked rice equally among your serving bowls; 1/2 cup cooked brown rice per bowl.
- Top your bowls equally with the salmon, mango, edamame, avocado, and cucumber as shown.
- Sprinkle with sesame seeds and serve with coconut aminos if desired.
- Serve immediately or store in sealed containers in the refrigerator for up to 3 days. These are great eaten cold.
- Enjoy!
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