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Salmon & Mushroom Wild Rice Bowl with Creamy Miso Dressing

Salmon & Mushroom Wild Rice Bowl with Creamy Miso Dressing

By: Lisa Guy

Wild rice is not actually related to rice — it’s a seed of an aquatic grass. This nutrient-dense food is a great source of protein, fibre, magnesium and zinc. Wild rice is also high in protective antioxidants that help reduce the risk of many chronic diseases. Salmon is one of the richest food sources of omega-3 essential fatty acids EPA and DHA. These healthy fats are extremely important for optimal brain function, memory and mood. Eating a diet containing omega-3s will help lower your risk of depression and can improve mood.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • Handful fresh mixed mushrooms (oyster, maitake, beech, shiitake), thinly sliced
  • 2 handfuls shredded red cabbage
  • 1 cup cooked quinoa
  • 1/3 cup cooked wild rice
  • 2 pieces wild salmon
  • 1 medium avocado, sliced
  • 4 mini cucumbers, cut lengthways
  • Seaweed flakes, shallots, toasted sesame seeds & chilli flakes, to garnish

Method


  • To make the miso dressing, combine all dressing ingredients in a blender until smooth. Add a little more water if your dressing is too thick.
  • Heat some olive or sesame oil in a frying pan over medium heat. Add mushrooms and season with sea salt. Sauté for around 5 mins each side until they start to go golden brown. Set aside.
  • Using the same frying pan, lightly sauté your cabbage and set aside.
  • Combine your quinoa and rice together.
  • Add some more olive oil to your pan and cook the salmon fillets to your liking.
  • To assemble your bowls, divide the rice mixture into 2 bowls. Top with a piece of salmon, cabbage, mushrooms, avocado and cucumber. Drizzle in dressing and sprinkle with seaweed flakes, shallots, toasted sesame seeds and chilli.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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