Revitalizing Korean Lunch Bowl

Allergens

Fish (Salmon), Soybean (Edamame)

Ingredients

• 200g fresh salmon fillet, cut into cubes
• 1 cup cooked brown rice
• 1 large cucumber, thinly sliced
• 2 cups mixed leafy greens (spinach, arugula, kale)
• 1/2 cup edamame, shelled
• 1 avocado, sliced
• 1/4 cup citrus vinaigrette (lemon juice, orange juice, olive oil, salt, pepper)
• 2 tbsp sesame seeds, toasted

Instructions

1. Prepare the salmon by seasoning it with a pinch of salt and pepper. Heat a non stick pan over medium heat and cook the salmon for about 3 minutes per side or until cooked through. Set aside.
2. In a large bowl, combine the mixed leafy greens, cucumber, edamame, and cooked brown rice. Mix well.
3. Drizzle the citrus vinaigrette over the salad mixture and toss gently to coat evenly.
4. Place the salad mixture in individual bowls, dividing it equally among 4 servings.
5. Top each bowl with the cooked salmon cubes, avocado slices, and a sprinkle of toasted sesame seeds.

Chef’s Insight

The combination of lean proteins, whole grains, and fresh vegetables ensures a well-rounded meal that supports energy and vitality.

Notes

This dish is perfect for those following a high-protein diet, as it provides essential nutrients to keep you energized throughout the day.