The MacPherson Diaries

Salmon Bites Salad Bowl

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My Salmon Bites Salad Bowl has honey soy salmon pieces, an edamame and avocado smash and pickled cucumber. It is delicious!

I love this dish so much, it is healthy and vibrant and also filling and tasty! I love the way the sauce from cooking flavours the rice and that it is quick to cook.

The cucumber is pickled with white vinegar and sugar and it give the most divine sweet and sour flavour.

Ingredients

  • cucumber
  • sugar
  • white vinegar
  • podded edamame beans
  • 400 grams salmon fillets, skin removed, cut into 3cm dice
  • honey
  • soy sauce
  • 1 ½  lemons or 1 ½ tablespoons of lemon juice  
  • mayonnaise
  • avocado
  • oil for frying, vegetable or canola
  • sesame seeds
  • salad greens, I am using a few leaves of cos
  • radish (optional), sliced
  • 2 cups cooked rice, I have used black rice, brown or white also perfect
  • Olive oil
  • Salt

I hope you love this as much as I do, check out my other favourite salmon dish Salmon Chilli and Avocado Salad.

Onto my recipe for Salmon Bites Salad Bowl

5 from 1 vote
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Salmon Bites Salad Bowl

Servings 2

Ingredients

  • 1 cucumber
  • ¼ cup sugar
  • ¼ cup white vinegar
  • 1 cup podded edamame beans
  • 400 grams salmon fillets skin removed, cut into 3cm dice
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1 ½ lemons or 1 ½ tablespoons of lemon juice
  • ½ cup mayonnaise
  • 1 avocado
  • 1 teaspoon oil for frying vegetable or canola
  • 1 tablespoon sesame seeds
  • 1 handful of salad greens I am using a few leaves of cos
  • 1 radish optional, sliced
  • 2 cups cooked rice I have used black rice, brown or white also perfect
  • 1 teaspoon Olive oil
  • Salt

Instructions

  1. Take a vegetable peeler or mandolin and cut long strips of cucumber.
  2. In a medium sized bowl add the vinegar and sugar, stir and add the cucumber. Stir and set aside.
  3. Cook the edamame as per packet directions and set aside to cool.
  4. In a large bowl add the salmon, soy sauce and honey. *note if your honey isn’t very runny, warm it in the microwave to loosen a little before adding to the salmon. Set aside.
  5. Mix the mayonnaise with the juice of 1 lemon (or 1 tablespoon of lemon juice) until well combined. You can use a whisk or a spoon. Set aside.
  6. Roughly chop the edamame and dice the avocado. Add to a medium sized bowl with the juice of half a lemon (or ½ tablespoon of lemon juice) and olive oil. Mix well and season to taste with salt.
  7. Add the oil to a non-stick pan over a medium – high heat. Once hot, add the salmon using tongs, we don’t want all the liquid in here now or you won’t get those lovely brown sides, it will boil instead. Cook on one side until golden, then turn. The salmon cooks very quickly (around 1 minute) so flip them and then add the marinating liquid to the pan. Turn off the pan and the salmon will keep cooking. Add the sesame seeds.
  8. To assemble, add your rice and lettuce to the bowls, add the edamame avocado smash, some pickled cucumber, and radish. Add the salmon bites, I like to do this over the rice. Pour over some of the cooking juices over the salmon so that the rice gets flavoured by the sweet soy liquid. Finish with a drizzle of lemon mayo. Serve.

THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.

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