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🍽️ Salmon Bowl

600 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Ideally, thaw the salmon overnight in the refrigerator.
  2. 2. Put the rice and about 700 milliliters of water into a pot.
  3. 3. Bring the rice and water mixture to a boil.
  4. 4. Reduce the heat to low and let the rice cook for 12 minutes.
  5. 5. Bring about 1 liter of water to a boil in a second pot.
  6. 6. Add the eggs to the boiling water and cook them for about 6 minutes.
  7. 7. Shock the boiled eggs immediately with cold water.
  8. 8. Peel the eggs and cut them in half.
  9. 9. Wash the radishes thoroughly.
  10. 10. Remove the leaves and roots from the radishes.
  11. 11. Slice the radishes into thin slices.
  12. 12. Halve the avocado and remove the pit.
  13. 13. Scoop the avocado flesh out of the skin with a spoon.
  14. 14. Slice the avocado flesh.
  15. 15. Peel the mango.
  16. 16. Cut the mango flesh away from the pit.
  17. 17. Dice the mango flesh.
  18. 18. Wash the cilantro.
  19. 19. Dry the cilantro.
  20. 20. Pluck the cilantro leaves off the stems.
  21. 21. Halve the lime.
  22. 22. Squeeze the juice out of the lime.
  23. 23. Mix soy sauce, 2 tablespoons of lime juice, and honey well in a bowl.
  24. 24. Rinse the salmon.
  25. 25. Pat the salmon dry.
  26. 26. Cut the salmon into pieces about 2 centimeters in size.
  27. 27. Heat the oil in a pan over medium heat.
  28. 28. Sear the salmon pieces in the pan for about 3 minutes.
  29. 29. Deglaze the pan with the soy sauce mixture.
  30. 30. Let the sauce simmer with the salmon for about 2 minutes.
  31. 31. Place the rice in the center of the bowls.
  32. 32. Arrange the vegetables and eggs around the rice.
  33. 33. Place the salmon into each bowl.
  34. 34. Drizzle some of the sauce over the salmon in each bowl.
  35. 35. Garnish the bowls with the cilantro leaves.

Nutrition per serving