Sesame & Zen Basil Crusted Salmon Bowls with Red Miso Ginger Sauce
9 colorsTHE WHY BEHIND THIS RECIPE
This recipe looks complicated and it will impress people, but it’s made from minimal ingredients, many of which are usually from the freezer. It’s easy to whip up on a random Tuesday at home, and it’s easy to shop for if you are trying to cook for a friend or entertain.
When Alex and I are traveling and offer to make dinner for friends or family, this is our go-to. Since I always bring Zen Basil seeds with me when I travel, I always have them 🤣.
This recipe is also VERY modifiable. Don’t have Zen Basil seeds? Just use all sesame seeds. Don’t have broccoli? Swap for another green vegetable. Don’t have fresh ginger? Use ground ginger. The list goes on.
This recipe also hits all of the important nutritional categories for a perfect meal while having SO MUCH ZHUZH with the sauce and being so flavorful.
✅ Omega 3s - From the avocado and salmon
✅ Probiotics - From the kimchi and miso
✅ Protein - From the salmon
✅ Fiber - From the broccoli, cauliflower, edamame and zen basil seeds
✅ Micronutrients - From the broccoli, cauliflower, and green onions!
Serving size: 2-3
Total time: 30 minutes
Prep time = 15 minutes
Cook time = 15 minutes
WHAT YOU NEED
SALMON BOWL
2-3 tbsp olive oil
1 tsp honey
1-2 tbsp kimchi paste or gochujang
1 lb salmon
3 tbsp sesame seeds
3 tbsp Zen Basil or chia seeds (use ZEN10 for 10% off)
1 crown of broccoli, cut into florets
1 bag of frozen cauliflower rice
1 cup edamame, steamed
Optional toppings:
Thinly sliced green onion for garnish
Kimchi
Sliced avocado
Creamy Red Miso-Ginger Sauce
1 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp tamari
1 tbsp kimchi paste or gochujang
2 tbsp avocado mayo (I like Primal Kitchen)
2 tsp fresh ginger, minced
HOW TO DO IT
PREPARE SALMON AND cOOK BROCCOLI
1. Cut salmon into 1x1-inch cubes. In a large bowl, combine 2 tbsp. of the olive oil, honey, and gochujang and a pinch of salt. Whisk to combine. Add salmon and gently turn to coat. Combine sesame seeds and basil seeds on a large plate or wide-rimmed shallow bowl, mixing to disburse colors. Add salmon cubes and turn to coat in sesame seeds.
2. Roast broccoli in the oven at 400 degrees for ~15 minutes. Alternatively, you can saute the broccoli over the stove.
PREPARE SAUCE, RICE and EDAMAME
3. Prepare creamy miso-ginger sauce: In a medium bowl, combine all of the sauce ingredients. Whisk until smooth.
4. Prepare cauliflower and broccoli rice. Use a food processor to rice the broccoli stems and then combine with frozen cauliflower rice and heat over the stove. I like to add a little olive oil and garlic powder here when sautéing the rice.
5. Steam or heat your edamame if using!
COOK SALMON AND ADD GARNISHES
6. Add remaining 1 tbsp. oil to a hot pan. I find cast iron works very well here. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Turn and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.
7. Serve salmon and broccoli on top of a bed of cauliflower/broccoli rice. Drizzle miso-ginger sauce over everything. Add some green onion, kimchi and avocado to top it off!
SWAPS, TIPS & TRICKS
TIPS:
Don’t throw away your broccoli stems - use them for broccoli rice. Just throw in the food processor and BOOM you’ve got a perfect rice.
Adjust the spice to your liking. If the sauce is too spicy for your taste add more white miso, rice vinegar, tamari and avocado mayo.
SWAPS:
Make this recipe your own! The sauce is so good it can bring any bowl of vegetables or protein to life. Don’t have Zen Basil seeds? Just use all sesame seeds. Don’t have broccoli? Swap for another green vegetable. Don’t have fresh ginger? Use ground ginger.
Nutritional Info
Per serving, makes about 3 servings
Calories: 658
Total Fat: 44g
Carbs: 26g
Fiber: 16g
Net Carbs: 10g
Protein: 46g
Sugars: 4g
