Start rice in a rice cooker.
Cut salmon fillet into 1-2" wide pieces. Sprinkle with salt and pepper, then spread chili sauce on each piece.
Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the salmon in the skillet and cover, cooking until opaque, about 3-4 minutes. Remove from heat.
Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Toss bite-size pieces of asparagus into pan. Let pieces brown for 1-2 minutes. Add ginger, garlic, and kale leaves, toss, cook until leaves are wilted.
Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Drizzle with sesame oil and top with cilantro, sesame seeds, and lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (421g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 225 (55%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 59mg||18 %|
|Sodium 370mg||13 %|
|Potassium 1008.2mg||27 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 17.4g|
|Protein 28.1g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 411
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