How long can I keep this salmon bowl?

Raw and frozen, this salmon bowl will keep for up to 3 months in the freezer. Once prepared, leftovers can be stored in the refrigerator for 2 days.

Can I substitute the salmon with another fish or protein source?

Certainly, cod or white fish also work well. For a vegetarian version, I use tofu or chickpeas

Which broth goes best with this?

I find a fish or seafood broth tastes best with this dish, but a good chicken broth works just as well.

Can I add other vegetables to this fish dish?

Absolutely, carrots, bok choy, or green beans also pair well with this fish dish if you want some extra variety.

Broth bowl with salmon, spinach, and sweet potato

Q: Do I need to thaw the bowl before heating it?

That is not mandatory. You can pour the frozen contents directly into a pot with a lid and simmer gently until everything is cooked through. Thawing in the refrigerator is also an option; then reheating will be slightly faster.

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30 min

•

Easy

This is a delicious, wholesome bowl to prepare on my prep day: a tasty, fragrant broth with spinach, salmon, bimi, sweet potato, and leek. Everything goes in completely raw into the food container. Pour broth over it, put it in the freezer, and then you have something quick and healthy on the table on any busy day. Ideal for those who want to cook ahead without sacrificing taste or nutrition. Loooove it! Add some furikake and spring onions on top and enjoy! Be sure to double the recipe!

A fan of salmon? Check out my Tuscan salmon recipe!

Ingredients

What do you need?

Quantity: 4P

For the bowl
450g baby spinach, washed
2 sweet potatoes
1 pack bimi (or broccoli)
2 leeks
200g cherry tomatoes
400-500g salmon fillet, boneless and skinless
2 tbsp ginger, thinly sliced
2 tbsp garlic, thinly sliced

For the broth
1.2 litres fish, lobster or seafood broth

450g baby spinach, washed
2 sweet potatoes
1 pack bimi (or broccoli)
2 leeks
200g cherry tomatoes
400-500g salmon fillet, boneless and skinless
2 tbsp ginger, thinly sliced
2 tbsp garlic, thinly sliced

For the broth
1.2 litres fish, lobster or seafood broth

Make it veggie!

Replace the salmon with firm tofu or chickpeas and use vegetable broth instead of chicken or fish broth.

Preparation method

How do you make this?

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Arrange the baby spinach in the fresh-keeping container. Press down.

Wash the leek, cut it in half lengthwise and then in half again, then cut into strips of about 6 cm. Add to the box.

Peel the sweet potatoes and cut into cubes. Add to the box.

Add the tenderstem broccoli.

Add the cherry tomatoes, garlic, and ginger.

Cut the salmon into large pieces of about 2 by 2 cm and add to the box.

Pour the cold broth over everything in the box.

Close the box and put it in the freezer.

To eat: take the box out of the freezer the day before and let it thaw in the refrigerator, or pour the contents directly into a pot with a lid and let it simmer gently until everything is cooked through, with a final minute of vigorous boiling.

Tips

I prefer to use wild salmon, skinless, as it garnishes best in the broth.
No bimi at home? Broccoli florets work perfectly as a substitute.
A seafood broth from your fishmonger gives this dish an extra profound, rich flavour. Definitely worth it if you have it on hand.
In the fridge: if you make the bowl fresh without freezing, it will keep for 2 days in a sealed container. Also ideal for transferring from freezer to fridge the day before to thaw.
In the freezer: up to 3 months. That's precisely the idea behind this recipe: freeze raw and prepare whenever you want.
Reheating: directly from the freezer into a pot with a lid, simmer gently until everything is cooked through, with a final minute of good boiling. Or first thaw in the fridge and then reheat and briefly boil.