Salmon Veggie Bowl

Saratoga Farmers Market right by West Valley College has one of the freshest variety of produce including seafood. Ever since I chanced upon this seafood stall in the market, bought (and tried) the Alaskan wild salmon, I never want to buy salmon belly or salmon collar from the Japanese supermarkets anymore. Usually I go for the belly and collar because these cuts of the salmon are hard to find in the regular stores such as Whole Foods Market, or Sprouts Farmers Market.

This healthy bowl-meal is nutritious and well-balanced with steamed veggies - mix of broccoli, zucchini, yellow and green beans, roasted purple potatoes and roasted (farmer's market!) salmon.

Veggie Bowl with Roasted Purple Potatoes and Roasted Salmon Collar

All else remains the same in building veggie and grain bowl-meals - start with a base of veggies (keep it plenty. use a variety), switch around the protein options (meat or meatless), and opt for whole grains or complex carbs.

Today, the protein feature is Roasted/Grilled Salmon Collar which is great source of protein, omega-3 fatty acids and collagen. Personally, the collar is my favorite cut of fresh wild salmon, just the right amount of flesh and fats ratio. It is not as "meaty"as the fillet, and so rich in flavor (when there's fat and bones, there is flavor!). It's not easy to fail in roasting salmon collars (the fat protects it!) and be guaranteed with delicate, moist tender flesh every time.

Roasted/Grilled Salmon Collar
1 fresh salmon collar, lightly seasoned with curry powder, turmeric, black pepper and dried herbs. Option to use salmon fillet e.g. Veggie Bowl with Roasted Salmon ; or if it's easier to get Yellowtail Collar (typically they are available from the Japanese supermarket), go for it and opt for Roasted/Grilled Yellowtail Collar Hamachi Kama

Directions: Preheat oven to 400F. Roast the salmon collar for about 15 minutes (longer time if the collar is huge and thick-fleshed)

Roasted Purple Potatoes
3-4 purple potatoes, gently rinsed and halved
3-4 pinches of curry powder, pinch of salt and pepper, pinch of dried herbs
Directions: Preheat oven to 400F. Roast potatoes for about 25-30mins.


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