salmon brown rice bowl with ginger miso dressing

I have a MAJOR crush on bowl foods. Why? They’re an excuse to eat all of my favorite good-for-you things together and call it a proper meal. Mine usually consist of some grain, protein, a whole lot of veggies all mixed with a dressing or sauce. It’s easy for me to get hooked on a combo of bowl ingredients for a few weeks and then switch it up to a whole new bowl when what they’re selling at the farmers’ market changes.

Lately, I’ve been on a salmon kick. After one horrible salmon experience in college, I spent a several years tip-toeing around the fish. On one hand, I know how fantastic it is for us with it’s rich omega-3 profile. On the other hand, i didn’t trust most salmon for its freshness or the sources of salmon when it came to their sustainable practices. I often use the Monterey Bay Seafood Watch as a guide, but it can still challenging to find a consistent source of quality fish. Recently, however, I’ve discovered this fab wild sockeye salmon from Wild Alaska Direct. It’s caught in Alaskan waters using sustainable fishing methods, flash frozen, and shipped in dry-ice to your door. Of course, you can use any of your favorite salmon for this recipe, but buying from sustainable sources with responsible fishing methods helps ensure a happy planet. Plus, the quality of the fish translates to tastier, more nutrient-dense fish.

Back to this bowl. I went a little Asian here, topping brown rice with julienned carrots, avocado, nori, and sesame seeds. The pickled beets add that nice sweet-punchy flavor and stunning color. I amped up a miso dressing recipe from the Goop Clean Beauty book with anti-inflammatory ginger to round it off.

You can’t help but feel a little more glowy after diving into this bowl.


ginger  |  antioxidants: prevent premature aging by reducing inflammation |  ginger (phytochemical): prevents breakdown of elastin

carrots  |  vitamin A: helps repair dull and damaged skin by aiding in cell turnover  |  vitamin C: aids in collagen production to boost skin suppleness  |  carotenoids (beta-carotene): antioxidant that converts to vitamin A in body

salmon  |  protein: aids in muscle and collagen formation to keep skin looking plump  |  omega-3 fats: reduce inflammation, boost mood, balance skin hydration, prevent premature aging from sun exposure   |  vitamin D: enhances mood and energizes  | vitamin B12: supports DNA synthesis

avocado  |  monounsaturated fat (oleic acid): reduces inflammation  |  fiber: regulates digestive health  |  vitamin E (antioxidant): prevents premature aging   |  folate: aids in cell repair  |  carotenoids: reduce inflammation and prevent premature aging

Salmon Brown Rice Bowl with Ginger Miso Dressing
serves 4

1 cup brown rice
1 ½ cups water
1 tablespoon coconut oil or extra-virgin olive oil
2 8-ounce wild-caught salmon fillets
2 small carrots, peeled and julienned
1 medium beet, peeled and shredded*
2 ripe avocados, thinly sliced
½ sheet toasted nori, cut into thin strips**
2 scallions, light green and green parts only thinly sliced
Toasted sesame seeds
Sea salt, to taste
Ginger Miso Dressing, recipe below

Cook rice. Bring 1 ½ cups water to boil. Add rice, return to boil, reduce to simmer and cover and allow to cook 45 minutes. Remove from heat and allow to stand 10 minutes. Alternatively, use a rice cooker on the brown rice setting.

Cook salmon. Heat a large cast iron skillet over medium-high heat. Add ½ tablespoon oil until glimmering. Place salmon, skin side down, in pan. Brush tops with remaining ½ tablespoon oil and sprinkle with sea salt. Allow to cook for 4-6 minutes, depending on the thickness of your fillets. Flip salmon and allow to cook for 2-3 minutes more or until salmon flakes with a fork but is still moist. Remove from heat and allow to rest.

Assemble bowls. Top each bowl with ½ salmon filet, ½ sliced avocado, a ¼ of the shredded beets (about ¼-⅓ cup), ¼ of the carrots, and a sprinkling of nori strips, scallions, and sesame seeds. Drizzle each bowl with ¼ of the dressing. Enjoy!

Ginger Miso Dressing

1 ½ teaspoons finely grated ginger (I use a microplane)
2 teaspoons white miso paste
1 teaspoon hot water
2 tablespoons extra-virgin olive oil
½ teaspoon toasted sesame oil
Juice of 1 lime
1 teaspoon low-sodium tamari or soy sauce

Place everything in a small jar and shake until emulsified. For a smoother dressing, place all ingredients in a mini food processor or blender and process until smooth.

*Homemade or store-bought pickled beets are also delicious in this. I love Ozuke Beets, Dulse, and Kale Pickles. Plus, you get gut-healthy probiotic benefits!

**You can buy toasted nori or make your own by waving untoasted nori over a gas flame until bright green and a little more crisp.