Salmon Macrobowl with a Tahini-Ginger Dressing

MACROBOWL WITH BAKED SALMON

 
salmon macrobowl
 

I lived in NY and was obsessed with this restaurant called Souen. The dishes were so simple, but amazing. Tradtional Japanese dishes using macrobiotic principles. Eat locally, and in season. Everything in moderation. I loved this idea! Their bowls always have the perfect balance between sweet and savory, usually served with a creamy sauce or vinaigrette to drizzle over. Here’s my version.

Ingredients (4 servings):

1 lb wild caught salmon with the skin on

1 cup cooked organic beets, peeled and sliced

2 cup of organic kale leaves stems removed, chopped

2 cup organic brown rice or whole grain of choice, cooked

2 cups organic shiitake or crimini mushrooms, sliced

1 cup organic sugar snap peas


Salmon Marinade & dressing:

2 tablespoon garlic, minced

2 tablespoon olive oil

2 tablespoon sesame oil

2 tablespoon tahini sauce

3 tablespoon tamari or coconut aminos

2 teaspoon sriracha

2 teaspoon honey

1 lime, juice and zest


Directions:

  1. Prepare the dressing/marinade in a small bowl. Whisk together all ingredients, and slowly drizzle in about 1/3 cup olive oil until you have desired consistency. It should be glossy and thick. Set aside half for the dressing.

  2. Pour the remainder over the salmon and marinade in the fridge for at least 15 minutes up to about 25 minutes.

  3. Bake the salmon for 8 minutes at 350, then move to the broiler on high for another 3-4 minutes until cooked through, but not dry. Keep an eye on this, it will cook fast under the broiler. NOTE: If you see the white proteins come to surface of the salmon, its a sign you’ve cooked it for too long. Remove from the oven, salmon should be flaky but not dry. Remove the skin, and flake the salmon with a fork. (Bake with the skin on for more flavor and it helps the salmon from drying out.)

  4. Heat a skillet to medium high and sauté the mushrooms in 1 tablespoon of sesame oil for about 7 minutes until they are browned and softened. Season with a splash of coconut aminos or soy sauce. Remove from skillet and set aside

  5. In the same skillet, add another tablespoon of sesame oil and sautee the kale until it is softened for about 4 minutes. Season with a splash of coconut aminos or soy sauce. Remove from skillet set aside.

  6. Blanche or steam the snap peas for a few minutes then transfer to an ice bath so they keep their vibrant color.

  7. Assemble the bowl with your grain, veggies, and protein. Drizzle tahini dressing over the top of the bowl and garnish with sesame seeds and cilantro. Enjoy!

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