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
Nutrition Facts
Chili Miso Salmon Poke Bowl
Serving Size
1 serving
Amount per Serving
Calories
667
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
94
mg
31
%
Sodium
1375
mg
60
%
Potassium
1501
mg
43
%
Carbohydrates
79
g
26
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
50
g
100
%
Vitamin A
553
IU
11
%
Vitamin C
11
mg
13
%
Calcium
128
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.