Lunch
Miso Salmon Rice Bowl with Edamame
Dairy-Free
Gluten-Free
High Protein
Nutrient-Dense
Omega-3 Rich
⏱ 25 min total
🍴 Serves 2
Flaked miso-glazed salmon with rice, edamame, cucumber and carrots in a colourful nourishing bowl.
Salmon provides long-chain omega-3 fatty acids, while edamame contributes fibre and plant protein. Including several different plant foods helps increase dietary variety.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 small salmon fillets
- 1 tbsp white miso paste
- 1 tsp sesame oil
- 1 tsp honey
- 250 g cooked brown or white rice
- 100 g shelled edamame
- ½ cucumber, sliced
- 1 carrot, grated
- 1 tsp sesame seeds
- Lime wedges, to serve
Method
- 1 Preheat the oven to 190°C.
- 2 Mix the miso, sesame oil and honey and brush over the salmon.
- 3 Bake for 12–15 minutes until the salmon is cooked through and flakes easily.
- 4 Meanwhile, cook the edamame according to the packet instructions and warm the rice.
- 5 Divide the rice between two bowls and arrange the edamame, cucumber and carrot alongside.
- 6 Flake the salmon over the bowls, sprinkle with sesame seeds and serve with lime.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.