Salmon Macro Bowl with Kimchi & Greens

Salmon Macro Bowl with Kimchi & Greens

Makes 2 bowls


For Roasted Salmon:

  • 2 6-oz. wild salmon filets
  • Drizzle of grapeseed oil
  • Sea salt

For Sautéed Greens:

  • Drizzle of extra virgin olive oil
  • 1 bunch mustard greens, stemmed and chopped into 2-3 inch pieces (or sub kale, chard, collards, or spinach)
  • Sea salt

For Peanut Sauce:

  • Drizzle of grapeseed or extra virgin olive oil
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1 cup natural creamy peanut butter
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp Sriracha
  • 1 Tbsp honey or maple syrup
  • ½ cup canned coconut milk

For Serving:

  • 1 cup cooked black or brown rice
  • Scoop of kimchi
  • Handful of spiralized or sliced cucumber
  • Sliced scallions, cilantro, and/ or sesame seeds for garnish (optional)
  1. To roast salmon: Preheat oven to 425°F and line a sheet tray with parchment paper. Place fish skin side down and drizzle very lightly with grapeseed oil pat into the fish. Sprinkle with salt. Roast for 10 minutes for 1-inch thick pieces of salmon (measured at the thickest/tallest part) or 5 minutes for each half-inch of salmon.
  2. To sauté the mustard greens: In a large skillet, heat a drizzle of olive oil. Add greens and stir to help wilt. If greens are dry, add water, 1 tablespoon at a time to help them wilt and cook evenly. Sprinkle with a pinch of sea salt. Cook for 2 minutes if you like crisper and spicier mustard greens or cook for 5-7 minutes if you prefer them softer and less spicy.
  3. To make peanut sauce: In a small skillet, heat oil and sauté ginger and garlic for 30 seconds until just cooked and mellowed out. Remove to a bowl and whisk the rest of the ingredients together or use a blender. Add very hot water if needed to thin and whisk well.
  4. To serve: Add rice to bowls and top with fish and mustard greens. Drizzle with peanut sauce and garnish with kimchi, cucumber and scallions, cilantro and/or sesame seeds.