Sticky Sesame Cashew Salmon Bowls (1 Grocery Shop, 5 Healthy Meals Series)

Hi and welcome to a new series I’m launching, where we take 1 grocery shop at the beginning of the week and turn it into 5 healthy meals!

As much as I appreciate and try to implement meal planning, it can be tough to get SO exact with which ingredients you need to make the meals you want for the week. I inevitably end up going back to the store multiple times a week to grab ingredients that I forgot about, which is an hour I would love to save if possible. That’s why I created this series! I know a lot of people struggle with meal planning and recipe ideas, so I wanted to provide a really easy way to set your week up for success ahead of time. All of these groceries cost around $75 (for me - it might be less if you live in the US and have access to Trader Joe’s, lol) and allow you to create 5 healthy meals that are gluten free, packed with flavour and serve 2 people each.

Grocery List

• ~1 lb salmon filets (enough for 4 generous servings)

• 1 small bag (300g) raw cashews

• 3 avocados

• 4 zucchini

• 2 small eggplants

• 2 bell peppers

• 2 small sweet potatoes

• 1 head garlic

• 1 knob ginger

• 1 bunch cilantro

• 1 head romaine lettuce

• 1 small bottle buffalo sauce (I used Frank’s)

• 1 bag jasmine rice

• 1 package rice paper rolls

• 1 large or 2 small cans chickpeas (enough for 4 servings)

• 1 box pasta of choice (I used Banza chickpea pasta)

Pantry items I’m assuming you have (but add them to your list if you don’t):

• Olive oil

• Sesame oil

• Tamari

• Honey or maple syrup

• Garlic powder

• Salt + pepper

We’re starting off strong with this incredible sticky sesame cashew salmon. Inspired by cashew chicken, we take my viral salmon cooking hack, add a sticky-sweet glaze and some toasted cashews, and throw it all on top of fluffy rice and roasted zucchini for the perfect hearty meal. As a bonus, you’ll cook ALL of your salmon for this meal, but save the leftovers for tomorrow’s recipe so you only have to cook it once! The full grocery list is below, and stay tuned for the other 4 recipes coming your way this week.

Sticky Sesame Cashew Salmon Bowls

Ingredients

• 1 lb salmon filets, skin removed and cut into 1-inch chunks

• 3 tbsp tamari

• 3 tbsp honey or maple syrup

• 2 tbsp sesame oil

• 2 garlic cloves, grated

• 1/3 cup raw cashews

• 2 tbsp sesame seeds

• 2 zucchini, sliced

• 1 cup white rice, rinsed

• Olive oil, garlic powder, salt + pepper

• Cilantro for serving, if desired

Method

Start by coating your zucchini slices in olive oil, salt, pepper and garlic powder. Roast in the oven or air fryer at 400 degrees for 20-25 minutes, flipping the slices halfway, until golden brown.

Add your rice and 1 1/3 cups water to a saucepan. Bring to a boil, then reduce heat, cover and let cook for 12 minutes. Remove from heat and let stand for 5 minutes, then add a generous pinch of salt and fluff with a fork.

In a small bowl, whisk together your tamari, honey or maple, sesame oil and grated garlic. Pour half of this sauce mixture over your salmon chunks in another bowl and toss to coat. Heat a large cast iron or nonstick skillet over medium, then add the salmon chunks and let cook for about 4-5 minutes on one side, until browned and crispy. Flip each piece and continue cooking for 2-3 minutes until cooked through. Reduce heat to low, then pour in remaining sauce mixture and stir to coat. Let the mixture cook for 2 minutes to thicken. Remove half of this salmon mixture and place in a container to save for tomorrow’s meal!

Add the cashews and sesame seeds to the remaining salmon and stir, then remove from heat.

Add desired serving of rice to a bowl (there will be lots leftover, so save it!), then top with roasted zucchini and the cashew salmon mixture with a spoonful of its sauce. Top with cilantro if desired and enjoy!

Serves 2