Crispy Salmon Buddha Bowl

This crispy salmon buddha bowl with miso-tamari sauce, it's packed with so much flavour and good-for-you ingredients. Ready in less than 30 minutes, it is perfect for lunch or dinner. Gluten-free & dairy-free.

I absolutely love a good nourishing salad bowl!

For more salads and bowls inspo, you might also want to try this pulled pork rice bowl, this satay chicken buddha bowl, this Spanish tuna potato salad or this smoked salmon salad.

Jump to:

• Ingredients
• How to make this easy salmon buddha bowl
• Substitutions
• Why you will love this salmon buddha bowl!
• Equipment
• Storage
• Top tips to make the best crispy salmon bowl!!
• Related
• Crispy Salmon Buddha Bowl
• See what other people think about this recipe!

Ingredients

• Jasmine rice (or rice of choice)
• Mixed leaves
• Radish cut in thin slices
• Spring onion cut in slices
• Lebanese cucumber cut in slices
• Edamame boiled
• Avocado sliced
• Salmon fillets
• Black sesame seeds (optional)

Sauce

• Miso paste
• Tamari
• Veggie stock
• Honey
• Tapioca flour

See recipe card for quantities.

How to make this easy salmon buddha bowl

1 - Start by cooking the rice

Boil or steam the rice as per packet instructions. You might also want to check this post about how to make easy steamed rice.

2- Make the miso-tamari sauce

Add all the sauce ingredients except the tapioca flour to a small pot on medium heat. Combine well with a whisk, until you get a homogeneous mixture. Stir the tapioca and stir with the whisk. Let it bubble for a few minutes until it thickens.

3 - Cook the salmon

Add a drizzle of olive oil to a pan on medium-high heat. Add the salmon with the skin down first, and add a bit of sauce to the top and sides. Cook for a few minutes until the skin is crispy, quickly seal the sides, flip over, and cook for a few more minutes with the skin up, until is crispy on the outside and cook to your taste on the inside.

4 - Plate the salmon buddha bowl

Add the rice and mixed leaves to a salad bowl. Add a bit of sauce and combine. Place the rest of ingredients as per the photo, add a drizzle of sauce on top, and sprinkle the spring onion and sesame seeds on top.

Tip: if you love the salmon pink on the inside (as I do), make sure to remove the salmon from the pan while it still looks more pink inside than what you want. The salmon will keep cooking a bit afterwards, and end up perfect! I find that 3-4 minutes on each top and bottom works well, but you can always make a small cut to check.

Substitutions

• Quinoa or vermicelli noodles - instead of rice.
• Your favourite leafy greens - instead of mixed leaves. Spinach would work great.
• Play around with the veggies - use what you have in the fridge. Beetroot, carrot and zucchini are fantastic options.
• Simplify the sauce - use tamari sauce only, or avoid having to cook it, by combining the miso, tamari, honey and veggie stock in a small glass.

Why you will love this salmon buddha bowl!

• Healthy and super easy to make
• Ready in less than 30 minutes! Perfect for lunch or dinner
• Gluten-free & dairy-free
• Full of healthy fats, thanks to the salmon and avocado

Equipment

All you need to make this crispy salmon buddha bowl is...

• Knife & chopping board
• 2 small pots (one for the rice, one for the sauce)
• Whisk
• Tongs
• Salad bowl

Storage

Store the leftovers in an airtight container in the fridge for up to 3 days.

Store the leftover sauce in a lidded glass jar in the fridge for up to 2 weeks.

Related

Looking for other recipes like this? Try these:

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