Sesame & Zen Basil Crusted Salmon Bowls
Ingredients
Serving = 2-3 servings
Bowl
- 1 lb salmon
- 2-3 Tbsp olive oil
- 1-2 Tbsp kimchi paste or gochujang
- 3 Tbsp sesame seeds
- 3 Tbsp basil or chia seeds
- 1 crown of broccoli, cut into florets
- 1 bag of frozen cauliflower rice
- Kimchi and thinly sliced green onion for garnish
- Sliced avocado for topping
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
- 1 Tsp minced fresh ginger
Process
- Cut salmon into 1×1-inch cubes and season evenly with ½ tsp. salt. In a large bowl, combine 2 Tbsp. of the olive oil, honey, and gochujang; 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.
- Prepare Creamy Miso-Ginger Sauce: In a medium bowl, combine miso and vinegar; whisk to combine. Add all sauce ingredients into a bowl and whisk until smooth.
- Roast broccoli in the oven at 400 degrees for ~15 minutes. Alternatively, you can saute the broccoli over the stove.
- Prepare cauliflower and broccoli rice. Use a food processor to rice the broccoli stems and them combine with frozen cauliflower rice and heat over the stove. I like to add a little olive oil and garlic powder when it’s cooking!
- Add remaining 1 Tbsp. oil to hot pan. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Stir, and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.
- Serve salmon and broccoli on top of a bed of cauliflower rice. Drizzle Miso-Ginger Sauce over everything. Add some green onion and kimchi or sauerkraut to top it off!
Tips:
- Don’t throw away your broccoli stems- use the base for broccoli rice!
- Adjust the spice to your liking. If the sauce is too spicy for your taste, double the sauce ingredients, leaving out the gochujang.
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