Miso salmon wellness bowl
This miso salmon bowl puts a balanced, nourishing meal on the table in 20 minutes. A savoury miso glaze with PACK’D Organic Chopped Ginger and PACK’D Organic Chopped Garlic does the work on the salmon, while PACK’D Organic Edamame adds plant protein and fibre straight from the freezer. Because it’s frozen at its freshest, there’s nothing to shell or chop and nothing goes to waste. Make it for dinner tonight or portion it into tubs for tomorrow’s lunch.
Serves 2
- Prep 10 mins
- Cook 10 mins
- Total 20 mins
- Storage Tupperware in the fridge for 1 day
Ingredients
- 2 SALMON FILLETS
- 1 tbsp MISO PASTE
- 1 tbsp coconut aminos (or SOY SAUCE + 2 tsp maple syrup or honey)
- 1 tsp SESAME OIL
- 1 tsp PACK'D Organic Chopped Ginger
- 1 tsp PACK'D Organic Chopped Garlic
- 1 tbsp apple cider vinegar or rice vinegar
- Olive Oil (optional)
Bowl
- 8 radishes, sliced
- 100g PACK'D Organic EDAMAME, thawed
- 380g cooked brown rice
To serve
- 2 tsp chives, chopped
- 1 tsp toasted SESAME SEEDS
- Toasted nori, finely chopped
- Pickled ginger
Allergens in BOLD CAPITALS
Method
Whisk the miso, coconut aminos sesame oil, ginger, garlic and vinegar in a bowl until combined.
Brush the marinade over the salmon. Option to marinate for 20 minutes.
Place salmon in the air fryer skin side down (200C) and cook for 7 - 10 minutes depending on thickness. Alternatively, heat a little olive oil in a pan and pan fry until cooked to your liking - approximately 4 to 6 minutes skin side down then flip for 1 to 2 minutes.
Remove skin from salmon and flake into chunks.
Add salmon to a bowl with radishes, edamame, cooked brown rice and top with chives, sesame seeds, nori and pickled ginger. Drizzle with any leftover marinade or more toasted sesame oil.
