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Rainbow Salmon Bowl with Ginger Miso Dressing

Rainbow Salmon Bowl with Ginger Miso Dressing

We’ve just been on alittle holiday over Easter and enjoyed a lazy breakfast out one morning. My hubby decided to order something a bit different from his usual Eggs Benedict and picked a quinoa & hot smoked salmon breakfast bowl. Boy was it amazing! So full of flavour and texture and just all round goodness. We both salivated over it. And it was one of those dishes that worked perfectly for breakfast but could also be just as right at lunch or dinner. I got inspired to recreate something similar and my Rainbow Salmon Bowl with Ginger Miso Dressing was born!

This dish really resonated with me and I can see it becoming a firm favourite here. I just fell in love with the flavour and texture combinations in the bowl and it is such a light and fresh dish to eat. I want to just make it gain and again!

Don’t be put off by the number of ingredients either. It really is a simple dish to make and doesn’t take too long to make. It’s super flexible too. Add or subtract ingredients based on your own personal preferences. Don’t feel like salmon? Substitute with grilled chicken or some prawns. Or go vegetarian and add in a heap of other cooked and raw vegetables instead. Don’t feel like poaching an egg? Just leave it off. Don’t like kale? Try spinach or mushrooms instead. Your options are endless!

However you go about it, I can highly recommend giving this Rainbow Salmon Bowl a go!

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2
30 minuntes
Rainbow Salmon Bowl with Ginger Miso Dressing

Ingredients

2 x 150g piece of salmon, skin removed
1 tablespoon kecap manis
3 tablespoons soy sauce
Sesame oil
3/4 cup quinoa
1 1/2 cups chicken stock
1 bunch broccolini
4 large kale leaves, trimmed (about 1 cup once stem removed)
1 large carrot, grated
1-2 radish, thinly sliced
1 small avocado, peeled and diced into chunks
2 teaspoons pickled ginger
2 eggs
1 tablespoon white miso paste
1 tablespoon lime juice
1 tablespoons rice wine vinegar
2 tablespoons grapeseed oil
1-2 teaspoons finely grated ginger
1 small clove garlic, finely grated
Sesame seeds

Instructions

1
Combine the kecap manis with 2 tablespoons of soy sauce and a few drops of sesame oil. Place the salmon on a plate and pour over the marinade, ensuring the salmon is well coated. Set aside.
2
Place the quinoa and chicken stock into a saucepan. Cook over a gentle heat for 15 minutes then cover and stand for a further 10 minutes to allow the stock to be completely absorbed. Use the time while the quinoa is cooking to prep the vegetables.
3
To make the miso dressing, whisk together the miso paste, lime juice, rice wine vinegar, grapeseed oil, remaining soy sauce, sesame oil, ginger and garlic. Continue to whisk until all the ingredients have emulsified together to form a dressing. Taste and adjust the seasoning with more lime/soy/vinegar if needed.
4
When the quinoa is cooked, bring a pan of water to a gentle boil to poach you eggs in and heat a pan to cook the salmon and kale in.
5
Steam the broccolini in the microwave until just tender – about 3 minutes. Once cooked, drain and toss through a tablespoon of the miso dressing.
6
Sear the salmon, cooking for around 1 minute each side (or to your liking). Poach the eggs at the same time in the gently boiling water – I cook mine for 3 minutes which sets the whites but leaves the yolks still nicely runny. Remove the eggs and drain on some paper towel.
7
Once cooked remove the salmon from the pan and set aside. Add the kale to the same pan with a dash of water, cover and allow to steam for a minute or two. Stir through a spoonful of the dressing when cooked.
8
To assemble, divide the quinoa between two bowls. Arrange the cooked and raw vegetables and pickled ginger around the bowl and place the salmon and poached egg on top. Spoon over additional miso dressing to taste and sprinkle with sesame seeds. Serve immediately.
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