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Miso Salmon Bowl 

Prep Time: 10 min
Cook Time: 25 min
Serving Size: 4
  • Gluten Free Option 
  • Dairy Free 
This dish creates the perfect balanced meal providing a good source of protein and DHA from the salmon, low GI carbohydrates from the basmati rice, fibre from the broccoli, green beans and eggplant and healthy fats from the delicious miso dressing. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 4 pieces of salmon 
  • 1 eggplant
  • 1 cup brown basmati rice
  • 1 bunch broccolini
  • 500g green beans

  • For the miso sauce:
  • 2 tbsp miso paste
  • 2 tbsp sesame oil
  • 2 tbsp coconut aminos
  • 2 tbsp tamari
  • 1 tbsp honey
  • 1 knob fresh ginger (grated) 
1.  Cook basmati rice as per package instructions.
2.  Meanwhile, make the miso sauce by combining the sauce ingredients into a bowl. 
3.  Marinate the salmon and eggplant in the miso sauce in the fridge while the rice cooks. 
4.  Preheat the oven to 180°C fan-forced.
5.  Place the salmon and eggplant on a lined baking tray and bake for 20-25 minutes until the salmon is cooked through completely. 
6.  Meanwhile, steam the green beans and broccolini.
7.  Plate up by adding rice, salmon, eggplant and greens to your plate. Top with a little extra sesame oil and tamari for dressing. 
  • Gluten free option: Use gluten free miso paste and tamari.

Miso Salmon Bowl 

Prep Time: 10 min
Cook Time: 25 min
Serving Size: 4
  • Gluten Free Option 
  • Dairy Free
This dish creates the perfect balanced meal providing a good source of protein and DHA from the salmon, low GI carbohydrates from the basmati rice, fibre from the broccoli, green beans and eggplant and healthy fats from the delicious miso dressing. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 4 pieces of salmon 
  • 1 eggplant
  • 1 cup brown basmati rice
  • 1 bunch broccolini
  • 500g green beans

  • For the miso sauce:
  • 2 tbsp miso paste
  • 2 tbsp sesame oil
  • 2 tbsp coconut aminos
  • 2 tbsp tamari
  • 1 tbsp honey
  • 1 knob fresh ginger (grated)
1.  Cook basmati rice as per package instructions.
2.  Meanwhile, make the miso sauce by combining the sauce ingredients into a bowl. 
3.  Marinate the salmon and eggplant in the miso sauce in the fridge while the rice cooks. 
4.  Preheat the oven to 180°C fan-forced.
5.  Place the salmon and eggplant on a lined baking tray and bake for 20-25 minutes until the salmon is cooked through completely. 
6.  Meanwhile, steam the green beans and broccolini.
7.  Plate up by adding rice, salmon, eggplant and greens to your plate. Top with a little extra sesame oil and tamari for dressing. 
  • Gluten free option: Use gluten free miso paste and tamari.