GERD Friendly Salmon Rice Bowl
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups jasmine rice, rinsed
- 2 Ā¼ cups water
- Ā¼ tsp salt
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tbsp garlic-infused oil
For the salmon
- 4 salmon fillets (about 5ā6 oz each), skin-on
- 1 tbsp garlic-infused oil
- Ā½ tsp salt
- Ā¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the bowls
- 1 medium english cucumber, thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tbsp sesame seeds
- 1 medium avocado, thinly sliced (optional)
Instructions
- 1
Combine the jasmine rice, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed and the rice is tender. Remove from the heat and let it steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the tamari, rice vinegar, maple syrup, grated ginger, sesame oil, and 1 tbsp garlic-infused oil in a small bowl until smooth. Set aside.
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