Miso Salmon Power Bowl

A melting pot of nutritious ingredients and delicious flavors, the Power Bowl is one of my go-to’s for lunch or dinner. 

The best part about the Power Bowl is that it’s no fuss and super variable depending on what you have in your fridge and pantry. You can also switch up the components of a Power Bowl depending on your favorite foods, diet choices, and lifestyle/activity level.

Power Bowls are not only one of my personal favorites to make, but also tops the list with my clients who are trying to target specific goals. 

The Miso Salmon Power Bowl pictured above was super easy to make and an absolute hit in my house to make.

Buon appetito!

Quick Pickled Cucumbers:

• 1 cup water

• ⅓ cup vinegar (apple cider, white, and rice wine are all good)

• 2 tablespoons sugar (optional)

• 1 to 2 teaspoons salt

• 1 tablespoon mustard seed

• 1 bay leaf

• sliced organic cucumbers (about 2 cups)

• sliced onion or green onion (about ½ cup)

Preparation:

1. In a small sauce pan on low heat add the water, vinegar, sugar, salt, mustard seed and bay leaf. Stir to combine and until the sugar and salt have dissolved. Remove from heat. Place the sliced cucumber and onion into a jar. Add the pickling liquid to the jar.

2. All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.

3. Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.

Miso Salmon:

• 1 to 1 1/2 pounds wild caught skin-on salmon fillets

• Freshly ground black pepper

• 2 tablespoons yellow miso

• 2 tablespoons liquid aminos or low sodium soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon pure maple syrup

• 1 teaspoon Sriracha hot sauce

• ¼ teaspoon sea salt or kosher salt

• Optional garnish: Sliced green onions, sesame seeds

Preparation:

1. Combine all ingredients together.

2. Marinate salmon skin side up for at least 20 minutes and up to 4 hours.

3. Preheat oven to 425*. Bake salmon, flesh side up for 18 minutes.

Coconut Brown Rice:

• 1 cup brown rice

• 1 small can organic coconut cream

• 2 tablespoons unsweetened shredded coconut

• 1 tablespoon monk fruit sweetener

Preparation:

1. Cook brown rice per the package instructions, adding the small can of coconut cream, the sweetener and the shredded coconut to the pan.

Shiitake Mushrooms:

Sautee 1/2 cup of shiitakes with a tablespoon of olive oil plus half a shallot for about 3 minutes.

Broccoli:

Steam some broccoli and add a bit of peanut sauce to it. I like using Watcharee’s Thai Peanut Sauce.

Assemble your Power Bowl:

1. Lay down your coconut brown rice.

2. Add salmon piece.

3. Surround it with broccoli, pickled cucumbers and you can add: edamame, shredded carrots, red onion, the list goes on and on-get creative or use what you have in your fridge!

4. Top with sriracha and you can even add some roasted seaweed on top!

Buon Appetito!