Go Back Email Link

Japanese Salmon Salad Bowls

Print Recipe
Course Main Course, Main Dish, Salad
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 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

Salad Dressing

  • 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

Instructions
 

  • 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.
Keyword japanese salmon, japanese salmon salad bowl, salmon bowl, salmon salad, wild salmon