Miso-Infused Salmon Rice Bowl with Avocado Wasabi Cream and Pickled Red Onion

Ingredients

• 1 cup brown rice, cooked
• 1 lb salmon fillet, skinless
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce, low-sodium
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 cup cucumber, sliced
• 1 cup edamame, shelled and steamed

• 1 large avocado
• 1 cup Greek yogurt, plain
• 1 teaspoon wasabi paste
• 1 tablespoon lime juice, fresh

• 1 medium red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a small bowl, whisk together the miso paste, soy sauce, honey, and olive oil.
3. 03
   Place the salmon fillet on a baking sheet lined with parchment paper and brush the miso mixture over the top. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily.
4. 04
   While the salmon is baking, prepare the avocado wasabi cream by blending the avocado, Greek yogurt, wasabi paste, and lime juice in a food processor until smooth. Set aside.
5. 05
   To make the pickled red onion, combine the red onion slices, apple cider vinegar, water, and salt in a bowl. Let it sit for at least 15 minutes, stirring occasionally.
6. 06
   Assemble the rice bowls by placing a serving of brown rice at the base, followed by flaked salmon, cucumber slices, and edamame. Drizzle with avocado wasabi cream and top with pickled red onions.