Apricot Ginger Salmon Nugget Bowl

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 274
Protein 39g
Fat 10g
Carbs 57g
Total Time 30 minutes


Apricot Ginger Salmon Bowl


Apricot Ginger Salmon Nugget Bowl
Ingredients for  4 servings

  • 16oz (1lb) sugar snap peas
  • 1 large red bell pepper, diced
  • Salmon
    • 20oz center-cut salmon fillet, skinned and cut into 2-inch chunks
    • 1 tablespoon coconut sugar
    • spray olive oil or avocado oil
  • Sauce
    • 1/4 cup reduced sugar apricot preserves
    • 2 teaspoons fresh ginger
    • 3 tablespoons coconut sugar
    • 1/3 cup low sodium soy sauce (or tamari)
    • 1/2 cup water (or chicken broth)
    • 1 tablespoon arrowroot
  • Rice
    • 2 cups cooked jasmine rice (OR steamed cauliflower rice for a low-carb option)
    • 1/2 cup fresh cilantro, finely chopped
    • 1 tablespoon lime zest
    • juice from 1 lime
    • 1 tablespoon sesame oil (OPTIONAL)
  1. Mix together the ingredients for the sauce.  (BEFORE adding the arrowroot, season to taste the sauce with more/less ginger, soy or water/broth.  Careful to not add too much sugar if more sweetness is needed.)  Add in the arrowroot and mix together.  Set aside.
  2. Set a nonstick skillet on HIGH  heat.  Once hot, spray with oil and add peas and bell pepper.  Cook for 3 to 5 minutes, until sear marks appear along the edges and the peas turn a vibrant green color.  Remove the skillet and set aside.  Place the skillet back on the heat.
  3.  In a bowl, lightly toss salmon nuggets with coconut sugar and (spray) oil.  Lightly spray the skillet and add the salmon.  Sear and cook for 1 – 3 minutes, careful not to completely cook the salmon.  Use tongs or your fingers  to quickly flip the salmon while once in the skillet.  Once the salmon has some deep, rich sear marks, reduce the heat of the skillet to low-medium and  remove the salmon.  Set aside.
  4. Once the skillet has cooled down, pour in the ingredients for the sauce.  Once the sauce begins to lightly simmer, stir IMMEDIATELY, continuously and quickly.  If the skillet is too hot, simply take the skillet off the heat and continue stirring. Note: adding sauce to a hot skillet will result in a slimy and/or clumpy sauce.
  5. Once the sauce is a nice consistency, add the salmon nuggets back to the skillet and spoon the sauce over the nuggets and allow the heat of the sauce to cook the salmon the rest of the way.
  6. Garnish the salmon with green onion and sesame seeds.
    Apricot Ginger Salmon Nugget Bowl
  7. To the jasmine rice, mix in the cilantro, lime zest and juice with a fork.
  8. Bring it  all together in a bowl (or meal prep container) – salmon nuggets, rice and veggies.
    Apricot Ginger Salmon Nugget Bowl

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