Bol energético de salmón y edamame

Ingredientes

• Salmon: 2 fillets (about 6 oz each), skin on or off
• Edamame: 1 cup, shelled (frozen is fine)
• Rice: 2 cups cooked (jasmine, brown, or sushi rice)
• Vegetables: 1 small cucumber, 1 large carrot, 1 cup shredded red cabbage
• Avocado: 1, ripe but firm
• Green onions: 2, thinly sliced
• Sesame seeds: 1 tablespoon (white or toasted)
• Fresh herbs: cilantro or mint (optional)
• Oil and seasoning for salmon: olive oil, salt, black pepper, garlic powder
• Dressing: 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, juice of 1 lime, 1 teaspoon honey or maple syrup, 1 teaspoon grated ginger, 1 small garlic clove (grated), red pepper flakes (optional)

Preparación

1. 1

   Cook the rice: Prepare 2 cups cooked rice according to package directions. Fluff and keep warm or chill for a cooler bowl.

2. 2

   Prep the salmon: Pat fillets dry, rub with olive oil, and season with salt, pepper, and a pinch of garlic powder.

3. 3

   Roast or air-fry: Bake at 400°F (205°C) for 10–12 minutes or air-fry at 390°F (200°C) for 7–9 minutes, until the salmon flakes easily.

4. 4

   Steam the edamame: Microwave or simmer until hot and tender, then season with a pinch of salt.

5. 5

   Chop the veggies: Slice cucumber, ribbon the carrot with a peeler, and shred the red cabbage. Cube or slice the avocado. Slice green onions.

6. 6

   Make the dressing: Whisk soy sauce, rice vinegar, toasted sesame oil, lime juice, honey, ginger, garlic, and red pepper flakes.

7. 7

   Assemble: Divide rice into two bowls. Add edamame, cucumber, carrot, cabbage, and avocado around the edges.

8. 8

   Add salmon: Flake the salmon into large chunks and place on top. Sprinkle with green onions and sesame seeds.

9. 9

   Dress and serve: Drizzle with dressing. Taste and add a squeeze of lime or a dash of soy if needed.