Rejuvenating Japanese Lunch Bowl for Paleo Eaters

Allergens

Fish, Soy (from sesame seeds)

Ingredients

• 4 oz sushi
• grade salmon fillet
• 1 cup mixed baby greens
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup edamame, shelled and steamed
• 1/4 cup radish sprouts
• 1 tbsp black sesame seeds
• 1 tsp rice vinegar
• Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper, to taste. In a non stick pan over medium heat, cook the fillet for about 4 minutes on each side, or until it reaches your desired doneness. Let it rest for a few minutes before slicing into bite sized pieces.
2. Arrange the mixed baby greens in a large bowl. Top with the cooked salmon, avocado slices, cherry tomatoes, steamed edamame, and radish sprouts.
3. Drizzle the rice vinegar over the salad and sprinkle with black sesame seeds. Adjust seasoning as needed.

Chef’s Insight

Balance flavors and textures to create a satisfying and nourishing meal.

Notes

Serve with a side of miso soup for added warmth and comfort.