Salmon & Mushroom Wild Rice Bowl with Creamy Miso Dressing
Salmon & Mushroom Wild Rice Bowl with Creamy Miso Dressing
Wild rice is not actually related to rice — it’s a seed of an aquatic grass. This nutrient-dense food is a great source of protein, fibre, magnesium and zinc. Wild rice is also high in protective antioxidants that help reduce the risk of many chronic diseases. Salmon is one of the richest food sources of omega-3 essential fatty acids EPA and DHA. These healthy fats are extremely important for optimal brain function, memory and mood. Eating a diet containing omega-3s will help lower your risk of depression and can improve mood.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- Handful fresh mixed mushrooms (oyster, maitake, beech, shiitake), thinly sliced
- 2 handfuls shredded red cabbage
- 1 cup cooked quinoa
- 1/3 cup cooked wild rice
- 2 pieces wild salmon
- 1 medium avocado, sliced
- 4 mini cucumbers, cut lengthways
- Seaweed flakes, shallots, toasted sesame seeds & chilli flakes, to garnish
Method
- To make the miso dressing, combine all dressing ingredients in a blender until smooth. Add a little more water if your dressing is too thick.
- Heat some olive or sesame oil in a frying pan over medium heat. Add mushrooms and season with sea salt. Sauté for around 5 mins each side until they start to go golden brown. Set aside.
- Using the same frying pan, lightly sauté your cabbage and set aside.
- Combine your quinoa and rice together.
- Add some more olive oil to your pan and cook the salmon fillets to your liking.
- To assemble your bowls, divide the rice mixture into 2 bowls. Top with a piece of salmon, cabbage, mushrooms, avocado and cucumber. Drizzle in dressing and sprinkle with seaweed flakes, shallots, toasted sesame seeds and chilli.
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