Awaken Your Senses: A Vibrant Japanese Salmon Avocado Lunch Bowl

Allergens

Fish, Sesame seeds (some people may be allergic to sesame)

Ingredients

• 1. 2 salmon fillets (6 oz each), skin on 2. 2 cups mixed baby greens 3. 1 medium avocado, sliced 4. 1 cup cherry tomatoes, halved 5. 1 cucumber, sliced into ribbons 6. 1/4 cup fresh cilantro leaves 7. 2 tablespoons sesame seeds, toasted 8. 2 teaspoons black sesame seeds, for garnish 9. 2 teaspoons white sesame seeds, for garnish 10. 1 tablespoon olive oil 11. 1 teaspoon rice vinegar 12. Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C). Season salmon fillets with salt and pepper to taste. Place on a lined baking sheet and bake for 12 15 minutes or until cooked through. Let cool slightly and remove skin.
2. In a large bowl, combine baby greens, cherry tomatoes, cucumber, avocado, and fresh cilantro leaves. Toss gently with olive oil and rice vinegar, seasoning to taste.
3. Divide salad between two bowls. Top each with a salmon fillet, sprinkling toasted sesame seeds, black sesame seeds, and white sesame seeds for garnish.

Chef’s Insight

The combination of flavors and textures in this dish will leave you feeling satisfied and refreshed.

Notes

Pair this dish with a cold glass of water infused with lemon or cucumber for added hydration and a burst of flavor.