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.
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