Ingredients
Salmon Bowl
2-3 tbsp olive oil
1 tsp honey
1-2 tbsp kimchi paste or gochujang
1 lb. salmon
3 tbsp sesame seeds
3 tbsp Zen Basil or chia seeds
1 crown of broccoli, cut into florets
1 bag of frozen cauliflower rice
1 cup edamame, steamed
Optional toppings:
Thinly sliced green onion for garnish
Kimchi
Sliced avocado
Creamy Red Miso-Ginger Sauce
1 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp tamari
1 tbsp kimchi paste or gochujang
2 tbsp avocado mayo (I like Primal Kitchen)
2 tsp fresh ginger, minced
Preparation
Equipment Needed:
Large bowl, large plate, roasting pan
Step 1
Cut salmon into 1x1-inch cubes. In a large bowl, combine 2 tbsp. of the olive oil, honey, and gochujang and a pinch of kosher salt. Whisk to combine. Add salmon and gently turn to coat. Combine sesame seeds and basil seeds on a large plate or wide-rimmed shallow bowl, mixing to disburse colors. Add salmon cubes and turn to coat in sesame seeds.
Step 2
Roast broccoli in the oven at 400 degrees for ~15 minutes. Alternatively, you can sauté the broccoli over the stove.
PREPARE SAUCE, RICE and EDAMAME
Step 3
Prepare creamy miso-ginger sauce: In a medium bowl, combine all of the sauce ingredients. Whisk until smooth.
Step 4
Prepare cauliflower and broccoli rice. Use a food processor to rice the broccoli stems and then combine with frozen cauliflower rice and heat over the stove. I like to add a little olive oil and garlic powder here when sautéing the rice.5.
Step 5
If using, steam or heat edamame.
COOK SALMON AND ADD GARNISHES
Step 6
Add remaining 1 tbsp. oil to a hot pan. I find cast iron works very well here. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Turn and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.
Step 7
Serve salmon and broccoli on top of a bed of cauliflower/broccoli rice. Drizzle miso-ginger sauce over everything. Add some green onion, kimchi and avocado to top it off!