Miso Salmon Bowls
Miso Salmon Bowls
These delicious miso salmon bowls are ready in just under 30 minutes. They are full of nutrition with clean and simple Asian flavours. The salmon can also be cooked in an air fryer or a frying pan.
Servings
4
Prep time
Cook time
Recipe
Dairy-Free, Gluten-Free
Ingredients
- 450g salmon fillets, skin off, diced into 1-inch cubes
- 1 tbsp extra-virgin olive oil
- Salt & pepper, to season
- 4 cups cooked brown rice
- 1 cup edamame, thawed
- 1 cucumber, sliced
- 2 avocados, sliced
- 1 cup red cabbage, shredded
- ¼ cup extra-virgin olive oil
- 2 tbsp white miso paste
- 1 tbsp sesame oil
- 2 tbsp tamari or light soy sauce
- 1 tbsp rice-wine vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- Juice ½ lemon
- 1 small garlic clove, grated
Method
- Preheat oven to 220°C.
- In a large bowl, toss the salmon in the oil and season with salt and pepper.
- Place the salmon on a baking tray and bake for 10 mins, being careful not to overcook. It should flake off the fork easily.
- Place all the dressing ingredients in a mixing bowl and whisk well until smooth.
- To serve, divide the rice between the bowls and arrange the salmon and vegetables around the bowl. Drizzle generously with the miso dressing. Serve immediately.
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