- 1/2 Cup of Brown Rice (1 Cup cooked)
- 1 Tbsp Extra Virgin Olive Oil
- Sustainable Salmon
- 1 Egg
- 1/2 Avocado
- Salt + Pepper to taste
- Anti-Inflammatory Dressing
Cook the rice per directions on package. While rice is cooking, soft boil the egg by bringing an egg in a small sauce pan to a boil. Once the water reaches a rapid boil, remove from heat, cover and let sit for 4 minutes. Immediately transfer egg with a slotted spoon to an ice bath. Peel. Set aside. Slice your avocado. Heat 1 tbsp of olive oil on medium heat in a small frying pan. Season your thawed (not frozen) salmon filet with salt and pepper. When the oil is hot, throw on your salmon fillet. Cook for 7-9 minutes depending on how well done you like your salmon. I check it at 7 and make sure it is flaky. While the salmon is cooking, build your bowl. Rice on the bottom, add your salmon filet straight from the pan, your soft boiled egg, avocado and drizzle bowl with Anti-inflammatory dressing if desired. See dressing recipe here. Enjoy!