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Crispy salmon buddha bowl on salad plate

Crispy Salmon Buddha Bowl

  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main course
  • Cuisine: Australian
  • Diet: Gluten Free

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

Scale

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

  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, 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 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.

Keywords: salmon buddha bowl, crispy salmon bowl, crispy salmon buddha bowl, nourishing salmon bowl, salmon rice bowl, salmon bowl with miso tamari sauce