Recipe

Miso salmon bowl

Miso salmon bowl gallery image 1
Published byLinda Valkovska
- Time: 20 - 25 min
- Servings: 2 - 3

Ingredients

For the salmon:
- 400 g salmon
- 1 tbsp miso paste
- 1/2 orange, juiced

For assembling:
- 1 large long cucumber, sliced
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 140 g wholegrain rice such as black or red rice (weight before boiling), cooked
- 1 small avocado, sliced
- Salt to taste

For tahini dressing (optional)
- 2 tbsp tahini
- 1/2 tsp liquid honey
- 1 lemon, juiced
- Salt, pepper to taste

For serving:
- Edamame (optional)
- Furikake seasoning (optional)

Instructions

Make a glaze for the salmon by mixing the miso with the orange juice.

Heat the oil in a pan, cook the salmon on both sides until almost cooked-through, then pour over the glaze and let it cook on low heat without a lid for a few minutes until it has reduced and become a little sticky.

Mix the sliced cucumber with sesame seeds and sesame oil.

To prepare the tahini dressing, mix all of the ingredients well.

Then, plate the boiled rice, cucumber with sesame and avocado.

Pour over some dressing or add it on the side.

Top with edamame beans and furikake seasoning if you like.
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