Seared Salmon Bowl

Gorgeous umami flavours, sticky salty caramel paired with a fresh, crispy salad and earthy brown rice… YUM! This weeknight staple is definitely on the gourmet side but is easy and quick to make.

Make it vegan by subbing out the salmon for tofu!

Ingredients

PANTRY ITEMS

1 cup basmati rice

2 cloves of garlic, finely chopped

2 tbsp coconut oil

A selection of greens: we used broccolini and choy sum

2cm piece fresh ginger, grated

1 tbsp white miso paste

1/2 tbsp maple syrup

1 tbsp tamari

1 tsp sesame oil

2 pieces of fresh, wild caught salmon ( Vegan option: 200g tofu )

1/3 cup water

1 cucumber cut into slices

1 avocado cut into slices

2 lime wedges

Coriander and pea shoots (optional)

NUTRA ORGANICS PRODUCTS

2 Tbsp Chicken Bone Broth Homestyle Original

Vegan option: 2 Tbsp Vegetable Broth Garden Veggie

Method

1. Cook the rice to packet instructions with broth.

2. Heat 1 tbsp coconut oil in a pan, add garlic and fry for a minute. Add greens and ginger to pan. Combine miso paste with water, and pour over greens. Cook until greens are al dente. Set aside and cover.

3. Combine maple syrup, tamari and sesame oil together in a bowl.

4. Wipe clean, then add 1 tbsp of coconut oil to the pan, and add salmon. Cook on 1 side to form a golden crust, then pour in 1/2 of the tamari mixture. Allow it to caramelise for a minute, but not burn, then turn over salmon and repeat on the other side.

5. Serve the salmon, greens and rice together with the cucumber and avocado and squeeze over lime juice and enjoy! Garnish with pea snaps and coriander.