Paleo Japanese Brunch Bento Box: Miso-Glazed Salmon & Cauliflower Fried Rice

Allergens

Fish, Eggs

Ingredients

• 6 (6 oz) salmon fillets, skin on 1/4 cup white miso paste 2 tbsp mirin 2 tbsp rice vinegar 2 tbsp coconut aminos 2 tbsp honey 1 head of cauliflower, grated or riced 3 green onions, chopped 2 cloves garlic, minced 1/4 cup sesame oil Salt and pepper to taste 6 large eggs, soft boiled 1 cucumber, thinly sliced Fresh cherry tomatoes, for garnish Avocado, thinly sliced, for garnish Nori, cut into strips, for garnish

Instructions

1. a. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. b. In a small bowl, combine miso paste, mirin, rice vinegar, coconut aminos, and honey. Whisk until smooth. c. Place salmon fillets on the prepared baking sheet, skin side down. Brush the miso mixture onto each fillet. d. Bake for 12 15 minutes or until salmon flakes easily with a fork. Remove from oven and let rest. e. In a large skillet, heat sesame oil over medium heat. Add grated cauliflower, green onions, and garlic. Cook until tender, about 6 8 minutes. Season with salt and pepper to taste. Set aside. f. To assemble the bento box, divide the cauliflower fried rice among 6 bowls. Top each with a soft boiled egg, salmon fillet, cucumber slices, cherry tomatoes, avocado, and nori strips.

Chef’s Insight

The combination of miso-glazed salmon and cauliflower fried rice creates a satisfying and delicious Paleo Japanese brunch.

Notes

Ensure salmon is fresh and of good quality for the best flavor and texture.