Delicious Fishbowl Salmon Salad Recipe – Healthy & Flavorful
This vibrant Fishbowl Salmon Salad combines fresh vegetables, miso-glazed salmon, and crunchy toppings for a healthy, flavorful meal. Perfect for any occasion!
Ingredients
- ½ cucumber sliced thinly
- 1 spring onion sliced thinly
- 1 handful of finely shredded slaw mix or finely cut green and purple cabbage with ½ carrot, shredded
- 1 large pinch of coriander
- 1 tbsp Poke dressing from Obento available in the Asian food section at your supermarket
- 1 tsp miso paste
- 1 tsp soy sauce
- 1 tbsp boiling water
- 1 fillet salmon skin removed
- 125 g cooked rice or ½ microwave rice sachet
- 5 g wasabi peas chopped roughly
- 5 g crispy fried shallots
- Forkful of sushi ginger
- Drizzle of sriracha mayo
Instructions
- Prepare the Salad: Combine cucumber, spring onion, slaw mix, coriander, and poke dressing in a bowl. Toss well and set aside.
- Make the Miso Glaze: In a small bowl, mix miso paste, soy sauce, and boiling water until smooth. Use the back of a spoon to help dissolve the miso.
- Cook the Salmon: Heat a medium pan over medium-high heat. Cook the salmon for a few minutes on each side, glazing it with the miso mixture as it cooks.
- Assemble the Bowl: Heat the rice and place it at the bottom of your bowl. Top with the salad mix and cooked salmon.
- Add Toppings: Sprinkle over the wasabi peas and crispy fried shallots. Add a forkful of sushi ginger and drizzle with sriracha mayo.
Notes
Make sure to serve the salad fresh to maintain the crunchiness of the vegetables.
Feel free to customize the toppings and ingredients according to your preferences, such as swapping salmon for tofu for a vegetarian version.
Nutrition
Serving: 1bowl, 1 servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 7gTrans Fat: 2gCholesterol: 15mgSodium: 300mgFiber: 6gSugar: 5g
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