Every ingredient in this bowl was chosen for its anti-inflammatory properties. Wild sockeye salmon delivers a powerful dose of omega-3 fatty acids, turmeric rice provides curcumin, avocado adds healthy monounsaturated fats, and dark leafy greens supply antioxidants. Together, they create a complete, satisfying meal that actively fights chronic inflammation while tasting absolutely delicious.

Ingredients

• Salmon:
• 2 wild sockeye salmon portions (5-6 oz each)
• 1 tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Turmeric Rice:
• 1 cup jasmine rice (or cauliflower rice for grain-free)
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• Pinch of black pepper (activates curcumin)
• Bowl Toppings:
• 1 ripe avocado, sliced
• 2 cups mixed greens (spinach, kale, or arugula)
• 1/2 cup shredded purple cabbage
• 1/2 cup cucumber, sliced
• 2 tbsp hemp seeds
• Pickled red onion (optional)
• Golden Tahini Dressing:
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp turmeric
• 1 tsp maple syrup or honey
• 2-3 tbsp warm water to thin

Instructions

1. Cook the turmeric rice: Rinse rice and cook according to package directions, adding turmeric, ginger, and a pinch of black pepper to the water before cooking. The rice will turn a vibrant golden color.
2. Make the dressing: Whisk together tahini, lemon juice, turmeric, and maple syrup. Add warm water 1 tablespoon at a time until you reach a drizzle-able consistency. Set aside.
3. Cook the salmon: Heat avocado oil in a skillet over medium-high heat. Season salmon with salt and pepper. Sear skin-side down for 4-5 minutes, then flip and cook 2-3 minutes until desired doneness.
4. Prep the toppings: While the salmon cooks, slice the avocado, shred the purple cabbage, and slice the cucumber. Wash and dry the greens.
5. Assemble the bowls: Divide the turmeric rice between two bowls. Arrange greens, purple cabbage, cucumber, and avocado in sections around the rice.
6. Add the salmon: Place a salmon portion on top of each bowl, either whole or flaked into large pieces.
7. Finish and serve: Drizzle generously with the golden tahini dressing. Sprinkle hemp seeds over the top and add pickled red onion if using.