Edamame and Salmon Bowl
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
- 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
Instructions
- 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.
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.