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Quick Crispy Salmon Spring Bowl

quick crispy salmon spring bowlWe are huge fans of bowl recipes.  They are a great way to control portion sizing when serving.  This Quick crispy salmon spring bowl recipe is a great example of that.  You can make it in a bigger bowl, then serve it in a small bowl.

Quick crispy salmon spring bowl recipe


  • 1/1/2 cups finely shredded red cabbage
  • 2 tablespoons of rice wine vinegar
  • ¼ teaspoon salt
  • 2 cups frozen edamame
  • 100g sugar snap peas, trimmed
  • 100 g snow peas, trimmed, valved
  • 1 tablespoon peanut oil
  • 2 x Fresh Salmon Skin on portions (approx. 460g) cut into 2cm pieces
  • 1 teaspoon sesame seeds
  • 2 tablespoons honey
  • ½ cup whole-egg mayonnaise
  • 1 cup watercress sprigs
  • 450g packet microwave brown rice
  • 1 avocado, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons


  1. Place cabbage, vinegar and salt into a bowl. Toss to combine.  Set aside for 15 minutes.
  2. Cook edamame according to packet instructions. Drain, rinse under cold water. Drain, remove beans from pods.  Place sugar snaps and snow peas in a heatproof bowl.  Cover with boiling water.  Stand 2 minutes, Drain, slit open sugar snaps. Halve snow peas lengthways.
  3. Meanwhile, heat oil in a large frying pan over high heat. Add the salmon, cook, turning occasionally, for 3 minutes or until salmon is browned.  Stir in sesame seeds, drizzle with honey.
  4. Cook rice, according to packet instructions, Drain cabbage, reserving 1 tablespoon pickling liquid. Combine pickling liquid and mayonnaise in a bowl.  Divide rice among serving bowls, top with salmon, pickled cabbage, vegetables watercress, avocado and cucumber Drizzle with mayonnaise mixture.

There are lots of seafood recipe you can explore try this Fish Alaska recipe.

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