Teriyaki Salmon Bowl Healthy Meal Prep Recipe

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Salmon Miso Poke Bowl • 00:00 Intro • 01:13 The Miso Sauce • 03:14 Fruit and Veggies • 03:48 Alliums and Herbs • 04:07 Salmon • Serves 4 • The Miso Sauce • Zest and juice of 1 lime • Zest and juice of 1 lemon • 1-2 inches of ginger grated on a microplane zester • 50g white miso (3 Tbsp) • 70g canola or any neutral oil (5 Tbsp) • 15g sesame oil (1 Tbsp) • Blend everything together using an immersion blender. Save half of the sauce for future use. Can be refrigerated for up to 1 week. Tastes great on any salad, not just a poke bowl. • 1 sweet/tart apple (I use honeycrisp) • 1/2 seedless cucumber (like the long “English” cucumber) • 1-2 scallions, white and green parts, thinly sliced • 1.5 Lb (675g) farm-raised salmon, skin and bones removed • 1 Tbsp sesame seeds or to taste • Salt and black pepper to taste • Peel and dice the apples and the cucumbers. Dice salmon about twice as large as you cut the apples and the cucumbers. Place the cucumbers, apples, salmon, and scallions into a large bowl, dress with half of the miso sauce, sesame seeds, and black pepper. Don’t add salt until you taste. • Serve over sushi rice drizzled with the soy reduction. • How to make sushi rice: • Instant Pot Sushi Rice • How to make the soy reduction: • Soy Reduction (a.k.a. The Magic Sauce) • How to serve raw fish safely: • Raw Fish Safety (bacteria and parasit... • A more complex poke bowl with coconut milk sauce: • Salmon Poke Bowl • Support my channel • / helenrennie • My cooking classes in the Boston area: • http://www.helenrennie.com • FACEBOOK: / helenskitchencooking • INSTAGRAM: / helen.rennie

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