These Japanese inspired salmon bowls, filled with colourful vegetables and the incredible goodness of wild salmon are so easy to make. You can have a healthy dinner on the table in less than 30 minutes!
Make the bowls with a base of rice or go low-carb and use shaved cabbage instead. You can also vary the veggies, using your favourites and those that are in-season. Mushrooms, snow peas, broccolini, asparagus and pickled ginger would all be lovely additions.
The dressing for this recipe is also delicious over noodle bowls, steamed or stir-fried veggies, rice dishes, and also over beef, prawn or chicken salad bowls. If you have leftover dressing it can be stored in the fridge for up to two weeks. I often make extra to have on hand as it is so very yummy.
Wild-caught salmon is an excellent high-protein, nutrient dense addition to your diet. It is higher in omega-3 fats and significantly lower in contaminants than farmed salmon. Additionally, eating wild salmon helps to keep the market for sustainably-fished salmon strong and protects fish populations. Wild salmon lead an amazing life, swimming and spawning in their beautiful, natural environment.
At The Health Emporium we sell and love the wild salmon from Harris Smokehouse in both fresh and frozen fillets, as well as their wild salmon burgers and wild smoked salmon.
Japanese Salmon Salad Bowls
- 1 cup frozen shelled edamame beans
- 2 cups cooked brown or white rice , optional
- 4 cups finely shaved red or white cabbage
- 8 radishes , thinly sliced
- 1 large carrot , grated
- 1 large cucumber , sliced
- 1 medium avocado , sliced
- 4 wild salmon fillets
- 1 tsp unrefined salt
- 4 tbsp sesame seeds
- 1 tbsp avocado oil or olive oil
- 2 sheets nori , finely sliced
- 4 green shallots , finely sliced
- 4 tsp sesame seeds , extra
- 4 tbsp brown rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp tamari or shoyu
- 1/2 tsp unrefined salt
- 3 tsp coconut sugar, monkfruit or maple syrup
- Bring a small saucepan of salted water to the boil, add frozen edamame and cook for 3 minutes. Drain and rinse under cold water.
- Make the dressing by putting all of the ingredients in a glass jar and shaking to combine.
- If using rice add 1/2 cup to the bottom of each bowl. If making a low carb version place the shaved cabbage in the bowls.
- Divide the edamame, radishes, carrot, cucumber and avocado between the bowls.
- Dry the salmon very well with paper towels and spread the sesame seeds over a large plate. Sprinkle the skin side of each salmon fillet with salt and press the other side into the sesame seeds.
- Heat a large frypan over a medium-high heat. Add the oil and then the salmon, skin side down. Cook for 4 minutes pressing the salmon down with a spatula. Turn the salmon and cook for another 2 minutes.
- Flake the salmon over the salad, drizzle over the dressing and top each with a sprinkle of nori, shallots and extra sesame seeds.