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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These miso salmon rice bowls combine fermented kimchi, fibre-rich brown rice and healthy fats from salmon and avocado for a balanced, satisfying dinner.
1 Preheat oven to 200°C. Line a baking tray with baking paper.
2 In a pot, cook rice according to packet directions. Season with cracked pepper. Remove from heat and stand, covered, for 10 minutes. Stir through kimchi.
3 Meanwhile, in a pot of boiling water, cook beans for 2-3 minutes. Drain well.
4 In the same pot, add oil and place over medium heat. Add garlic and spinach and cook until just wilted.
5 Spread miso over salmon fillets and place on prepared baking tray. Bake for 13 minutes. In the last 5 minutes turn the grill on.
6 To serve, spoon rice into serving bowls, top with salmon, green beans, spinach, avocado and sesame seeds.
You can marinate the salmon fillets with the miso, covered in the fridge overnight.
Calories 775 cal
Kilojoules 3242 kJ
Total fat 26 g
Saturated fat 4.2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Super delicious!