Miso Salmon Buddha Bowl

Ingredients for 4 servings:

• 180 g whole grain rice
• 300 g salmon fillet(s)
• 1 lime(s)
• 1 tbsp miso paste
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp olive oil
• ½ cucumber(s)
• 200 g mango pulp
• 1 avocado(s)
• 1 spring onion(s)
• 20 g coriander leaves
• 1 tbsp Sriracha sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper. Prepare the rice according to the package instructions. Place the salmon fillets skin-side down on the baking sheet and pat dry with kitchen paper. For the marinade, squeeze the lime and whisk the juice in a small bowl with the miso paste, maple syrup, soy sauce, and olive oil. Brush the salmon evenly with the marinade and roast for about 10 minutes, until the salmon is cooked through and easily pulls apart with a fork. Meanwhile, slice the cucumber. Cut the mango into bite-sized pieces. Peel and slice the avocado. Finely chop the spring onions and cilantro and set aside. Divide the rice among bowls and top with the salmon, cucumber, mango, and avocado. Garnish with spring onions and cilantro and serve with the sriracha sauce. This recipe is not mine, I got it from a weight loss app.