Recipe by Chef Heidi Fink
Glory Bowl: Ginger-Sesame with Salmon
- Prep time 45 mins
- Cook time 30 mins
- Ready in 1 hour 15 mins
- Yield Serves 4
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Glory Bowls are a prep-ahead wonder. These bright and colourful full-meal bowls combine vegetables, starch and protein with a super flavourful dressing. This recipe makes good use of leftovers, and can be customized to suit your budget and preferences. Bonus: each member of the family can build their own custom bowls!
Ingredients
- Sesame-Ginger Miso Dressing
- Salad Components
Directions
- Sesame-Ginger Miso Dressing: Combine everything in a blender and puree. Alternatively, grate the ginger and garlic finely on a rasp, then combine everything in a bowl and whisk until completely mixed. Taste to adjust seasonings.
- Salad Components:
- Salmon: salmon can be grilled, pan-seared, or seared in an air-fryer. Making sure not to over-cook the salmon. Let the salmon cool while preparing the remianing ingredients. Leftover salmon works well for this.
- If you decide to cook rice, make sure to start cooking it first, so it has time to cool before assembling the bowls. Leftover rice works well. Ideally, pour about 1/4 cup of the dressing on the cooked rice to let it marinate before assembling the salad.
- Blanch and cool the edamame and snow peas. Slice the cucumber and radish. Peel and grate the carrot. Peel and slice the avocado, if using.
- To assemble glory bowls: Divide the lettuce between 4 large bowls. Drizzle a tablespoon or so of dressing over the lettuce in each bowl.
- Arrange the salmon, edamame, snow peas, radish, cucumber, carrot, rice (if using), peppers (if using) and avocado (if using) in a beautiful way.
- Drizzle at least two tablespoons of dressing over the top of the bowl, making sure to hit all the components.
- Garnish with sliced green onion, toasted sesame seeds and brassica sprouts (if using).
