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Asian-Inspired Salmon Bowl with Creamy Cashew Drizzle
(Metabolic Method–friendly, blood-sugar balanced)
Ingredients
Units Scale
For the Salmon
- 2 pounds salmon, skin removed, cut into bite-size pieces
- 2 Tbsp white miso or chickpea miso
- 1 1/2 Tbsp tamari or coconut aminos
- 1 Tbsp lime juice
- 1 Tbsp raw honey or maple syrup
- 1 Tbsp avocado oil
- Optional: pinch of grated fresh ginger
- 1/3 cup creamy cashew butter
- 1 Tbsp fresh lemon juice
- 1 small shallot or garlic, finely grated
- 1 tsp sriracha or sambal oelek
- 1 Tbsp maple syrup or honey
- Water to thin, as needed
- 1 cup cooked jasmine rice + 1 1/2 cups cauliflower rice (combined-keep it simple and use frozen)
- 1 English cucumber, diced
- 2 tsp toasted sesame seeds mixed with a pinch of sea salt
- 1 tsp rice vinegar or lemon juice
- Add a Veggie-Steamed Broccoli, Pea pods or sautéed mushrooms, green beans work great with this bowl!
- Pickled red onions
- Extra sesame seeds
- 1 avocado, sliced
Instructions
- Prepare the salmon
Add the salmon pieces to a large bowl. - Make the miso glaze
In a small bowl, whisk together miso, tamari (or coconut aminos), lime juice, honey, avocado oil, and ginger if using. - Marinate
Pour the glaze over the salmon and gently toss until evenly coated. - Broil the salmon
Line a baking sheet with parchment paper and spread salmon out in a single layer.
Broil on high (about 500°F) for 7–9 minutes, until caramelized and just cooked through. - Prepare the cashew drizzle
Add all sauce ingredients to a blender. Blend until smooth, adding water a tablespoon at a time until pourable. - Prepare the rice base
Warm the jasmine rice and cauliflower rice together. Toss with rice vinegar or lemon juice and a pinch of salt. - Assemble bowls
Add the rice mixture to bowls, top with salmon, cucumber, avocado, pickled onions, sesame seasoning, and drizzle generously with cashew sauce.
