Seattle Asian Salmon Bowl
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!
For The Salmon Bowl:
- 1/2 cup green onions (thinly sliced)
- 1 English cucumber (sliced)
- 1 tbsp toasted sesame seeds
- 1 4- ounce avocado (diced)
- 2 cups cooked brown rice
- 3/4 cup sprouts such as daikon radish
- 1 strip nori (shredded)
- 16 ounces wild salmon (cut in 4 pieces)
- olive oil spray
- salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
- 2 tbsp less sodium soy sauce (or GF Tamari)
- 2 tsp wasabi (in tube)
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each.
Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
Serving: 1bowl, Calories: 395kcal, Carbohydrates: 31g, Protein: 27g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 62mg, Sodium: 326mg, Fiber: 5g, Sugar: 1.5g
Blue Smart Points: 7
Green Smart Points: 10
Purple Smart Points: 4
Points +: 10