Miso Salmon Rainbow Bowl

Rainbowl bowl kind a day. And believe us, it tastes like rainbow as well.

Ingredients

Ingredients
Servings:
g
Salmon
g
Cooked Rice
g
Shiitake Mushrooms
g
Purple Cabbage
shredded
g
Baby Spinach
Avocado
sliced
tbsp
Apple Cider Vinegar
tbsp
Honey
tbsp
Sesame Oil
Sesame Seeds
Miso Glaze
tbsp
White Miso
tbsp
Soy Sauce
tbsp
Rice Vinegar
tbsp
Honey
tbsp
Sriracha Sauce
Pinch of Salt
Calories
per serving
585
Carbs
29
Protein
39
Fat
33

Instructions

Preparing In The Kitchen
  1. For miso glaze mix all ingredients together and marinate salmon filet in it.
  2. Place shredded red cabbage in a bowl and mix it with apple cider vinegar and honey, mix all well and let it sit for couple of minutes.
  3. In a frying pan, drizzle some sesame oil, heat it up over medium heat and add salmon (skin down), cook it for 3 minutes then turn and cook again for 3 minutes.
  4. Once done place them aside and add mushrooms in the same pan, sauté them for 2-3 minutes. Take them out and place aside.
  5. In the same pan, add shredded red cabbage and sauté until softer, for about 5 minutes.
  6. Once all is cooked you are ready to create your bowls. In each bowl, spoon the cooked rice, place the salmon on top and spread the rest of the toppings around. In the end sprinkle with sesame seeds.

Preparing In The Kitchen
  1. For miso glaze mix all ingredients together and marinate salmon filet in it.
  2. Place shredded red cabbage in a bowl and mix it with apple cider vinegar and honey, mix all well and let it sit for couple of minutes.
  3. In a frying pan, drizzle some sesame oil, heat it up over medium heat and add salmon (skin down), cook it for 3 minutes then turn and cook again for 3 minutes.
  4. Once done place them aside and add mushrooms in the same pan, sauté them for 2-3 minutes. Take them out and place aside.
  5. In the same pan, add shredded red cabbage and sauté until softer, for about 5 minutes.
  6. Once all is cooked you are ready to create your bowls. In each bowl, spoon the cooked rice, place the salmon on top and spread the rest of the toppings around. In the end sprinkle with sesame seeds.

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