Lunch
Miso Salmon Rice Bowl with Edamame
Gluten Free
Dairy Free
High Fibre
High Protein
Low FODMAP
No onion
No garlic
Nutrient dense
Refined sugar free
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.
Method
- 1 Preheat the oven to 190°C and line a baking tray with baking paper.
- 2 In a small bowl, mix the miso, sesame oil and honey to a smooth paste, then brush it evenly over the top of the salmon fillets.
- 3 Place the salmon on the tray and bake for 12–15 minutes until it's opaque all the way through and flakes easily when pressed gently with a fork — check the thickest part, as it cooks a little more after coming out of the oven.
- 4 Meanwhile, cook the edamame according to the packet instructions and drain, and warm the rice through in a pan or the microwave.
- 5 Divide the warm rice between two bowls and arrange the edamame, cucumber and grated carrot alongside in separate sections rather than mixed in, so each ingredient stays distinct.
- 6 Flake the salmon over the bowls with a fork, sprinkle with sesame seeds, and serve with lime wedges for squeezing over at the table.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.