MY PAN ROASTED SALMON, SHRIMP, AVOCADO and BASMATI RICE BOWLS

​I don’t know about you but I just can’t get enough of this kind of meal in a bowl. First it is portion control so it must fit inside a bowl. Second, this particular bowl that I made today is a powerhouse; a combination of salmon, shrimp, avocado and a bit of basmati rice. Finally, it is optional to add any soy sauce, sesame oil, or whatever makes you happy.
 
Category:  Entrée 
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $11.75 or $5.88 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
Ingredients
7 large shrimp ($3.00)
2 med-size salmon steaks ($4.50)
1 tbsp. Angie’s dry seasoning (.30)
2 tbsp. Angie’s basting olive oil (.50)
2 c. Broccoli florets ($2.00)
1 avocado ($1.25)
scallions and Italian parsley for garnishing (.20)
1 bag brown basmati rice
 
Directions
Clean and season the shrimp and salmon. Refrigerate.
Steam the broccoli florets briefly in a bit of water. Add salt to-taste. Drain.
Saute the shrimp and salmon steaks.
Add the drained broccoli florets to the skillet and brown.
Cook the rice according to the bag directions (1 minute, 30 seconds.)
Slice the avocado and you are ready to assemble and garnish the bowl! Enjoy.