Salmon and Rice
This meal comes together quickly, within about 10 – 12 minutes. It’s a pretty quick lunch to make. I also like to eat this with steamed carrots. If you want to add a vegetable, start steaming it about 10 minutes before you start cooking the salmon and rice.
4 ounces Wild Salmon (My condition means I pick up allergens from animal meat, and farmed fish makes me sick)
2 Tablespoons Organic Oil
Organic Braggs Sea Kelp Sprinkle
Raw Organic Honey (optional)
Organic Cooked Rice
Heat 2 Tablespoons of oil in a wok (or pan) on medium heat.
Place the salmon in the oil, skin side down. Season the top side of the salmon to taste, and after about 1 minute, flip the salmon over. The skin should peel right off with tongs. Now, season the salmon again. Wait a few minutes as the salmon cooks. Add the desired amount of rice to the wok, and season once more, but focus on the rice.
As the salmon cooks, flip it over again. After several minutes, break the salmon up into chunks, you can use the tongs, or a spoon. As you break up the salmon, begin to mix the rice into it. If you like honey, drizzle honey over the entire mix, and continue to mix the food. Simmer the mix on low for several minutes, then place into bowl.
Personally, I use organic seasonings exclusively. As you may or may not know, pesticides can have corn in them. If things aren’t organic, you can wash them, or use a trusted brand.