Seattle Asian Salmon Bowl

seattle asian salmon bowl

Seattle Asian Salmon Bowl (from Skinny Taste)

4 servings
Calories: 395 • Fat: 17 g • Carb: 31 g •  Protein: 27 g 
For The Salmon Bowl:
  • 1/2 cup green onions, thinly sliced
  • 1 English cucumber, sliced
  • 1 tbsp toasted sesame seeds (can be removed if wanted/needed)
  • 1 4-ounce avocado, diced
  • 2 cups cooked brown rice (can be substitued for more veggies to reduce carbs)
  • 3/4 cup sprouts such as daikon radish
  • strip nori, shredded (this is just sushi seaweed)
  • 16 ounces wild salmon, cut in 4 pieces
  • olive oil spray
  • salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
  • 2 tbsp less sodium soy sauce (or GF Tamari)
  • 2 tsp wasabi in tube(can reduce or remove if you’re not a wasabi fan)
  • 2 tbsp mirin (found in the Asian section of the grocery store) 
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray. When hot sear salmon, around 2 – 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.