Description
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.
Ingredients
1/2 cup of jasmine rice (or rice of choice)
2 cups of mixed leaves
2 radishes cut in thin slices
1 spring onion cut in slices
1 small lebanese cucumber cut in slices
1/3 cup of edamame
1/2 avocado sliced
2 salmon fillets (approx. 150g each)
Black sesame seeds (optional)
Miso-tamari sauce
1 tbsp of miso paste
2 tbsp of tamari
3 tbsp of veggie stock
1 tbsp of honey
1/2 tsp of tapioca flour
Instructions
- 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.
- 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.
- 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, 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.
- Plate the 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.
Notes
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.
For crispy salmon: Cook on medium-high heat, and serve with the skin sideways or facing up.
Store the leftover sauce in a lidded glass jar in the fridge for up to 2 weeks.