Seared Salmon Bowls

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INGREDIENTS

  • 2 tablespoon Baguio Canola Oil
  • 225 grams Salmon
  • 1 Avocado, sliced or wedges
  • 1 cup Red Cabbage, shredded
  • 1 cup Salad Leaves or Iceberg Lettuce
  • 1/2 cup Cucumber
  • 1/2 cup Carrots
  • 4 slices Radish
  • 2 cups Brown Rice
  • 1 pinch Salt & Pepper

SAUCE

  • 1 tablespoon Lemon Juice
  • 1 tablespoon Mirin
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Ginger
  • 1 teaspoon Rice Vinegar

GARNISH

  • Furikake
  • Sesame Seeds (black)

PROCEDURE

  1. Prepare rice then mix with furikake. Set aside.
  2. Make sauce: Combine soy sauce, mirin, lemon juice, ginger, and rice vinegar in a small bowl.
  3. Cook salmon: Heat Baguio Canola Oil in a large pan. Season with salt and pepper. Cook until all side are golden brown. Set aside.
  4. Assemble bowls: Add rice in a medium bowl. Arrange avocado, red cabbage, cucumber, salad leaves, carrots, and radish.
  5. Serve: Add the salmon in the middle. Drizzle with dressing and sprinkle with sesame seeds.