Miso Salmon Avocado Bowl with Tropical Green Smoothie

Allergens

Fish (Salmon), Soy (Miso)

Ingredients

• 2 (6 oz) salmon fillets
• 1/4 cup white miso paste
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 avocado, sliced
• 1 cup mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cooked quinoa
• 1/4 cup edamame, shelled
• 1 tbsp sesame seeds, toasted Tropical Green Smoothie:
• 1 cup spinach
• 1/2 cup pineapple chunks
• 1/2 cup mango chunks
• 1/2 cup coconut water
• 1 tbsp chia seeds
• 1/2 cup ice

Instructions

1. Combine miso paste, mirin, rice vinegar, and honey in a bowl. Marinate salmon fillets in the mixture for 15 minutes. Heat a non stick skillet over medium heat, and cook salmon until cooked through, about 4 minutes per side. Slice and set aside. Blend spinach, pineapple, mango, coconut water, chia seeds, and ice in a blender until smooth.

Chef’s Insight

Marinating salmon in miso paste creates a flavorful, umami-rich sauce that complements the healthy protein and fiber-filled bowl.

Notes

Customize the smoothie by swapping pineapple and mango for other tropical fruits.