Edamame and Salmon Bowl

Name: Edamame and Salmon Bowl
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) skinless salmon fillet, cut into 4 pieces; 3 tbsp (25 g) sesame seeds; 1 tbsp (15 ml) vegetable oil; 6 tbsp (90 ml) mayonnaise; 2 tsp soy sauce; 1 tsp sriracha sauce; 1 tsp pickled ginger, finely chopped; 2 cups (170 g) thinly sliced red cabbage; 1 1/2 cups (220 g) shelled edamame, blanched; 4 cups (600 g) cooked sushi rice (see note); 2 Lebanese cucumbers, thinly sliced; 1 ripe avocado, diced; 1 sheet nori seaweed, thinly sliced (optional); Lime wedges, as desired

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Preparation 30 MIN

Cooking 5 MIN
Servings 4

With a generous handful of satisfying soybeans in your bowl, you can cut back on costlier proteins like salmon. The result is a nourishing meal that’s also economical.

Ingredients
Preparation

Ingredients

Salmon

3/4 lb (340 g) skinless salmon fillet, cut into 4 pieces
3 tbsp (25 g) sesame seeds
1 tbsp (15 ml) vegetable oil

Spicy Mayonnaise

6 tbsp (90 ml) mayonnaise
2 tsp soy sauce
1 tsp sriracha sauce
1 tsp pickled ginger, finely chopped

Bowl

2 cups (170 g) thinly sliced red cabbage
1 1/2 cups (220 g) shelled edamame, blanched
4 cups (600 g) cooked sushi rice (see note)
2 Lebanese cucumbers, thinly sliced
1 ripe avocado, diced
1 sheet nori seaweed, thinly sliced (optional)
Lime wedges, as desired

Preparation

Salmon

In a shallow dish, coat the salmon with the sesame seeds.
In a non-stick skillet over high heat, sear the salmon in the oil for 2 minutes on each side or until the salmon is cooked rare. Season with salt and pepper. Drain on paper towels and refrigerate until ready to serve.

Spicy Mayonnaise

In a bowl, combine all the ingredients.

Bowl

In another bowl, combine the cabbage, edamame and 1/4 cup (60 ml) of the spicy mayonnaise. Toss to coat and adjust the seasoning.
Divide the rice among bowls and top with the cabbage mixture, cucumbers, avocado and salmon. Drizzle with the remaining spicy mayonnaise. Sprinkle with the nori, if desired, and serve with lime wedges.

Note

For 4 cups of cooked sushi rice, cook 1 1/2 cups of raw Calrose rice. While still hot, season with a mixture of 3 tbsp (45 ml) of rice vinegar and 1 tbsp of sugar, if desired.

Edamame and Salmon Bowl

Ingredients

Salmon

Spicy Mayonnaise

Bowl

Preparation

Salmon

Spicy Mayonnaise

Bowl

Note

Healthy Pick