How to make OG salmon fishbowl?

To prepare the original salmon fishbowl, one must blend fresh components such as cucumber, spring onions, and slaw mix. Crown it with salmon that has been expertly cooked and glazed in a miso blend, and conclude with wasabi peas, fried shallots, and sriracha mayo. This is a swift and simple recipe that offers a significant burst of flavor.

Is a salad with salmon healthy?

Yes! A salad with salmon is a healthy choice. Salmon is an excellent source of omega-3 fatty acids, which are great for heart health. The vegetables provide essential vitamins, fiber, and antioxidants, making it a well-rounded, nutrient-dense meal.

What should I put in my salmon bowl?

A salmon bowl typically includes a protein like grilled or seared salmon, a base of rice, fresh veggies like cucumber and slaw, toppings like wasabi peas and crispy shallots, and a delicious sauce like miso glaze or sriracha mayo.

Is a salmon bowl healthy?

Yes, a salmon bowl can be a healthy meal choice. Salmon is packed with nutrients, including omega-3 fatty acids, while the vegetables and toppings add fiber, vitamins, and minerals. When prepared with healthy ingredients, it makes for a balanced and nutritious meal.

Fishbowl Salmon Salad Recipe – Easy, Healthy & Flavorful Meal

Description

This vibrant Fishbowl Salmon Salad combines fresh vegetables, miso-glazed salmon, and crunchy toppings for a healthy, flavorful meal. Perfect for any occasion!

Ingredients

½ cucumber, sliced thinly

1 spring onion, sliced thinly

1 handful of finely shredded slaw mix (or finely cut green and purple cabbage with ½ carrot, shredded)

1 large pinch of coriander

1 tbsp Poke dressing from Obento (available in the Asian food section at your supermarket)

1 tsp miso paste

1 tsp soy sauce

1 tbsp boiling water

1 fillet salmon, skin removed

125g cooked rice (or ½ microwave rice sachet)

5g wasabi peas, chopped roughly

5g crispy fried shallots

Forkful of sushi ginger

Drizzle of sriracha mayo

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Instructions

Prepare the Salad: Combine cucumber, spring onion, slaw mix, coriander, and poke dressing in a bowl. Toss well and set aside.

Make the Miso Glaze: In a small bowl, mix miso paste, soy sauce, and boiling water until smooth. Use the back of a spoon to help dissolve the miso.

Cook the Salmon: Heat a medium pan over medium-high heat. Cook the salmon for a few minutes on each side, glazing it with the miso mixture as it cooks.

Assemble the Bowl: Heat the rice and place it at the bottom of your bowl. Top with the salad mix and cooked salmon.

Add Toppings: Sprinkle over the wasabi peas and crispy fried shallots. Add a forkful of sushi ginger and drizzle with sriracha mayo.

Notes

Make sure to serve the salad fresh to maintain the crunchiness of the vegetables.

Feel free to customize the toppings and ingredients according to your preferences, such as swapping salmon for tofu for a vegetarian version.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 bowl, 1 serving
Calories: 450 kcal
Sugar: 5g
Sodium: 300mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 2g
Carbohydrates: 30g
Fiber: 6g
Protein: 25g
Cholesterol: 15mg