Baked Miso Salmon Bowl
Packed with vegetables, low-GI carbs, protein and heart-healthy fats, this nourishing baked miso salmon bowl has everything your body needs in one meal.
2 salmon fillets
1 large baby eggplant
1 tbsp extra virgin olive oil
2 tbsp miso paste
1 tbsp maple syrup
1 tsp apple cider vinegar
1 tsp ginger, crushed
Juice of 1/2 fresh lime
1-2 cups of brown rice
4 sheets of dried seaweed, thinly sliced
1 cucumber, thinly sliced
2 tsp sesame seeds
½ avocado, cut into small cubes
2 radishes, thinly sliced
Handful fresh coriander
1. Pre heat the oven to 180 degrees C.
2. To make the marinade, mix all ingredients in a bowl and whisk until well combined. Set aside.
3. Line a large baking dish with baking paper. Place the salmon and eggplant around. Brush salmon and eggplant with miso marinade dressing and reserve some marinade for drizzling upon serving. 4. Drizzle eggplant with oil and season with salt and pepper. Place in oven and bake for 20 -25 minutes.
5. To serve, place 1-2 cups of cooked brown rice in a bowl and top with salmon and arrange eggplant, radish, seaweed, cucumber and avocado. Sprinkle salmon with sesame seeds and garnish with extra marinade, coriander and lime wedges.