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Pan-seared salmon glazed with white miso and fresh ginger, served over brown rice with steamed edamame, shredded purple cabbage, and a sesame-lime drizzle. A complete anti-inflammatory meal rich in omega-3s, probiotics, and phytonutrients.
Ingredients
- 2 wild salmon fillets (6 oz each)
- 2 tablespoons white miso paste
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 teaspoon sesame oil
- 1.5 cups cooked brown rice
- 1 cup shelled edamame, steamed
- 1 cup purple cabbage, finely shredded
- 1 avocado, sliced
- 2 tablespoons sesame seeds
- 2 spring onions, sliced
- Juice of 1 lime
- 1 tablespoon extra-virgin olive oil
Nutritional notes
Wild salmon provides EPA and DHA omega-3 fatty acids linked to reduced cardiovascular inflammation. White miso is a fermented food supplying beneficial bacteria and isoflavones. Ginger contains gingerols and shogaols with well-documented anti-inflammatory properties. Brown rice provides resistant starch that feeds beneficial gut bacteria. Edamame contributes complete plant protein and isoflavones.
Nutritional Highlights
Per serving: ~580 calories, 42g protein, 28g healthy fats, 38g complex carbohydrates. Excellent source of omega-3 DHA/EPA, vitamin D, B12, selenium, and probiotics.
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Instructions
- 1
Whisk together miso paste, grated ginger, rice vinegar, tamari, and sesame oil to make the glaze.
- 2
Pat salmon dry and coat with half the glaze. Heat olive oil in an oven-safe pan over medium-high heat.
- 3
Sear salmon skin-side up for 3 minutes, flip, brush with remaining glaze, and transfer to a 400°F (200°C) oven for 8 minutes until just cooked through.
- 4
While salmon cooks, divide brown rice between two bowls. Arrange edamame, purple cabbage, and avocado slices around the rice.
- 5
Place salmon on top. Squeeze lime juice over everything, scatter sesame seeds and spring onions. Serve immediately.
