Miso Salmon Bowl
Ingredients:
Rice:
- 2 cup basmati rice
- 1 heaped tablespoon Original Bone Broth Concentrate
- 3 cup water
Miso Salmon:
- 1 heaped teaspoon Miso Bone Broth Concentrate
- 1 tablespoon maple syrup
- 2 tablespoon soy sauce
- 1 tablespoon kecap manis
- 1 clove of garlic
- 4 skin-on salmon filets
- 1 bunch spring onions
Salad Ingredients:
- 1 red chili
- 250g edamame beans (frozen)
- 2 Lebanese cucumbers
- 1 avocado
- Pickled red onion
- Coriander
- Seaweed sheets
- Black sesame
Method:
- Preheat oven to 180g fan forced.
- Using a rice cooker or pot, cook the Basmati rice per cooking instructions on the packet. Add a teaspoon of Original Bone Broth concentrate when adding water to the rice. Mix together until dissolved and cook.
- In a bowl, combine Miso Bone Broth concentrate, maple syrup, soy sauce, kecap manis and garlic. Mix until well combined.
- Lay salmon filets on a tray, skin down. Using a spoon or basting brush, layer miso marinade over the salmon flesh. Finely chop spring onion, setting some aside for later. Sprinkle half over the salmon. Add to preheated oven and cook for 15 minutes.
- Thinly slice chili, cucumber and coriander. Cook edamame beans per instructions on the packet. Set aside.
- Once rice and salmon is cooked, assemble your bowl. Add the brothy rice to the base of your bowl, lay the salmon piece on top, then top with cucumber, avocado, chili, pickled onion, edamame, seaweed sheets and spring onion.
- Finish with a sprinkling of coriander and black sesame. Best served hot!
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