Soy Salmon Bowl with Zucchini & Sweet Corn

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As the end of pregnancy comes along, I’d find myself really wanting to make healthy dinners but being afraid of stocking up on much in advance. Besides from my regularly scheduled Imperfect Produce box, and the other normal things I keep on hand (eggs, fruit, bread, turkey) I’ve tried to just buy what I needed each day for dinner or every 2 days. One night recently I had the following ingredients and despite the insta poll telling me to make the italian version I went with this one because I could NOT kick my hankering for salty soy sauce:

Salmon Filets

Fresh Corn on the Cob


Sweet Yellow Onion

My options were to make an asian inspired brown rice bowl, or an italian inspired pesto pasta version. I decided to go with the former and it was so easy that I was happy with my choice!

What I Used

  • 2 Salmon Filets, I prefer skin removed

  • 3-4 small Fresh Corn on the Cob, cut off the cob

  • 1-2 Zucchini, diced

  • 1 Sweet Yellow Onion, diced

  • 1/4 cup of soy sauce (could use coconut amigos)

  • 2 tbsp rice wine vinegar

  • 2 cloves crushed/minced garlic

How To:

  1. In a small bowl whisk the soy sauce, vinegar, & garlic together.

  2. Place the salmon in a foil packet and drizzle with oil & 1-2 tbsp of the soy mixture

  3. Cook the salmon in foil in the oven or on the grill at about 425 degrees for 15-20 minutes.

  4. While the salmon cooks, in a large sautéed pan over medium heat sautéed the veggies until golden. Add the remaining sauce and let simmer.

  5. Serve it up over Trader Joe’s frozen brown rice (or make your own if you aren’t lazy like me!)

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