Chili Miso Salmon Poke Bowl
Savor the goodness of crispy chili miso salmon atop a bed of rice, edamame, and vibrant veggies in this delectable salmon poke bowl. A must-try pescatarian delight!
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Servings: 2
Equipment
- air fryer
Ingredients
- 2 filets organic salmon
- 1 tbsp unpasteurized honey divided
- ¼ cup chili miso sauce divided
- 1 cup frozen edamame
- 2 radishes thinly sliced
- ¼ cup pickled ginger divided
- 2 cups cooked rice of choice
- cilantro for garnish
- 2 cups mixed greens
- sea salt cracked pepper
- cooking spray
Instructions
- Prepare the rice according to the package and keep warm.
- Preheat the air-fryer to 390 degrees for 3 minutes.
- Season salmon filet with salt and cracked pepper. Spread 1/2 tbsp of honey onto each filet, followed by chili miso paste.
- Spray air-fryer basket with non-stick spray. Place skin side down and cook for 9 minutes. Flip and cook for 9 more.
- While salmon is cooking microwave edamame for 1-2 minutes until heated through.
- Arrange your bowls by adding 1 cup of mixed greens into the bottom of each bowl. Add rice, edamame, salmon, radishes and cilantro. Finish the bowls with pickled ginger and a sprinkling of sea salt and sesame seeds.
Nutrition
Serving: 1serving | Calories: 667kcal | Carbohydrates: 79g | Protein: 50g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1375mg | Potassium: 1501mg | Fiber: 6g | Sugar: 13g | Vitamin A: 553IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.