Salmon Power Bowl
Ingredients
Salmon
- 2 skinless fillets of wild salmon, diced into cubes
- 1 tsp smoked paprika
- 1 – 2 tsp garlic powder
- 1 tsp chili powder
- Juice of half a lime
- 1 tsp olive oil
- Salt and pepper
Dressing
- 2 Tbsp kewpie mayonnaise
- 1 tsp olive oil
- 2 Tsp siracha
- Juice from half a lemon
- 2 Tbsp chives, finely chopped
- ½ - 1 Tbsp chili flakes
To serve
- 1 cup black rice (can substitute with any other rice)
- 2 big handfuls mixed lettuce leaves
- 6 radishes, finely sliced
- 1 cup edamame, blanched and drined
- ½ avocado, sliced
- Small handful coriander leaves, roughly chopped
- 2 Tbsp chives, finely chopped
- Lime wedges
Method
Salmon
1. Add the salmon to a small mixing bowl. Add the smoked paprika, garlic powder, chili powder, chili flakes, olive oil and lime to the bowl. Mix to combine well. Allow to marinate in the fridge for 30 minutes.
2. Heat a frypan over medium to high heat. Add the salmon to the pan and cook for 2 -3 minutes on each side. Remove from heat and set aside.
Dressing
1. Combine all of the ingredients in a small bowl. Whisk gently to combine well.
2. Adjust for taste
Assembly
1. Divide and arrange the salad leaves, rice, radish and edamame in 2 serving bowls.
2. Add the salmon and avocado.
3. Sprinkle with coriander and chives.
4. Serve with a lime wedge and with the dressing on the side.