Asian Salmon Bowl

By SMorrissey

Servings: 4 • Size: 1 bowl• Old Points: 9 • Weight Watcher Points+: 10
Calories: 395 • Fat: 17 g • Carb: 31 g • Fiber: 5 g • Protein: 27 g • Sugar: 1.5 g
Sodium: 326 mg (without salt) • Cholest: 62 mg

Ingredients

• Ingredients:
• For The Salmon Bowl:
• 1/2 cup green onions, thinly sliced
• 1 English cucumber, sliced
• 1 tbsp toasted sesame seeds
• 1 4-ounce avocado, diced
• 2 cups cooked brown rice
• 3/4 cup sprouts such as daikon radish
• 1 strip nori, shredded
• 16 ounces wild salmon, cut in 4 pieces
• olive oil spray
• salt and fresh ground pepper to taste
• For the Soy-Wasabi Vinaigrette:
• 2 tbsp less sodium soy sauce (or GF Tamari)
• 2 tsp wasabi in tube
• 2 tbsp mirin
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil

Preparation

Step 1

Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.

Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray. When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).

Split rice into four bowls equally, 1/2 cup each. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.