Mindful Sodexo 
A warm bowl of shiitake mushrooms, cauliflower and brown rice topped with grilled miso salmon and a tender edamame, mango, and fresh avocado salad
Nutrition Facts:
Calories: 500, Carbs: 63g, Protein: 33g, Fat: 13g, Sat. Fat: 2.5g, Sodium: 320mg, Fiber: 9g
Prep Time: 12 to 15 minutes Cook time: 25 to 30 minutes Yield: 4 bowls; 1 bowl per serving Difficulty level: Intermediate
Asian-Style Salmon Rice Bowl
Ingredients
Prepare
Asian-Style Salmon Rice Bowl
- 2 cups low-sodium chicken stock
- 1 cup raw brown rice
- 4 cups fresh cauliflower florets (about one medium cauliflower)
- 2 teaspoons canola oil
- 1/2 cup thinly sliced green onions, divided
- 2 tablespoons peeled and finely chopped fresh ginger root or ginger puree
- 7 ounces sliced shiitake mushrooms
- 4 teaspoons low sodium soy sauce
- 3 cups Mango Edamame Salad
- 4 Honey Miso Salmon filets
- 1. In a pot, add stock and rice. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed. Be careful not to overcook. Remove from heat and let it stand for 5 minutes. Then, fluff the rice with a fork.
- 2. While the rice is cooking, place the cauliflower in a food processor. Pulse a few times until it gets a rice-like texture. If you do not have a food processor, grate the cauliflower into rice-sized pieces using a box grater.
- 3. Heat the oil in a wok or large skillet over medium-high heat. Add in 1/4 cup of green onions and the chopped ginger. Cook for 1 minute.
- 4. Add the cauliflower, mushrooms, and soy sauce. Cook for 5 to 10 minutes or until the cauliflower is tender. Add the cauliflower mixture to the rice and toss it to combine. Remove the cauliflower rice mixture from the heat and divide it between four bowls or plates, about 1 cup per serving.
- 5. Place 3/4 cup edamame salad over the rice.
- 6. Place 1 salmon fillet over the center of the rice. Garnish each serving with 1 tablespoon sliced scallions. Enjoy immediately!
Mango Edamame Salad
- 1/2 cup frozen edamame, thawed
- 1/2 avocado, cut into 1/4-inch pieces
- 1 1/2 cup fresh mango, cut into 1/4-inch pieces
- 1 tablespoon lime juice
- 1. Combine edamame, avocado, mango, and lime juice in a medium bowl. Cover and place in the refrigerator until ready to use.
Honey Miso Salmon
- 2 tablespoons white miso paste
- 1 tablespoon water
- 1 tablespoon honey
- 1 pound wild salmon, cut into four equal size pieces
- 1. Combine the miso, water and honey in a small bowl. Brush the salmon on both sides with the mixture. Heat a nonstick skillet over medium heat and cook the salmon for 2 to 3 minutes on each side until lightly charred and fully cooked. Remove from heat and keep warm until ready to use.
Chef Tips:
- If you cannot find fresh mango, try frozen or canned in water or juice. Thaw or drain the mango before using.
