Salmon Rice Bowl with Edamame

Salmon Rice Bowl with Edamame

30 min
Easy
1 serv.
369 g / 1 serv.

Rating

Average rating:—

Description

A balanced bowl with baked salmon, chuka seaweed, and edamame — perfect for a light and healthy dinner

  1. Rinse the rice until water runs clear, add 120 ml of water, and cook until tender (about 15 minutes). Let it rest covered for 5 minutes.
  2. Thaw the edamame, boil in salted water for 3-4 minutes. Cool and shell the beans.
  3. Pat the salmon fillet dry with a paper towel, season with salt and pepper. Drizzle with a few drops of sesame oil.
  4. Bake the salmon in a preheated oven at 180°C (350°F) for 12-15 minutes until cooked through.
  5. Fluff the cooked rice with a fork and place it in a deep bowl.
  6. Top with the baked salmon (sliced or flaked into large pieces), shelled edamame, and chuka seaweed.
  7. Drizzle with soy sauce and the remaining sesame oil, sprinkle with sesame seeds. Serve with a lemon wedge.
615
167 kcal / 100 g
kcal
44.2 g
12.0 g / 100 g
Protein
32.8 g
8.9 g / 100 g
Carbohydrates
33.9 g
9.2 g / 100 g
Fats