Miso Salmon Lettuce Bowl
Indulge in a burst of flavors with our Miso Salmon Lettuce Bowl. Succulent miso-glazed salmon nestled in crisp lettuce cups—a fresh, vibrant, and wholesome delight in every bite
Mia Campbell
Mia Campbell
Recipe - Coal Harbour
Miso Salmon Lettuce Bowl
Prep Time5 Minutes
Servings6
Cook Time10 Minutes
Ingredients
1 head butterhead lettuce, leaves pulled off the core and rinsed
1 package of soba noodles
8 oz sugar snap peas, blanched
1-2 cups edamame, blanched
4 radishes, thinly sliced into rounds
2 green onions, thinly sliced
1 cucumber, thinly sliced into rounds
227g smoked wild sockeye salmon
cilantro garnish
parsley garnish
sesame seeds garnish
1/2 tbs sesame oil
Directions
- Prepare the miso dressing. Whisk all ingredients in a bowl until smooth and incorporated.
- Cook the soba noodles according to package directions. Drain and rinse under cold running water. Transfer to a bowl and drizzle 1 tbs sesame oil. This will help prevent to noodles from sticking. Toss to coat.
- To blanche the peas, bring 2 cups of water to a boil in a medium saucepan. Add peas and cook until peas are crisp-tender, 1 ½ to 2 minutes. Using a slotted spoon or a spider strainer, transfer the peas into the ice water. Repeat this step for the edamame or prepare according to package directions.
- Remove the leaves from the lettuce and rinse with cold water. Pat dry and set aside.
- Place a couple lettuce leaves on a plate, to each lettuce cup add soba noodles, then top with snow peas, edamame, sliced radish and cucumber, sockeye salmon, and garnish with green onion, herbs of choice and sesame seeds. Drizzle each lettuce cup with dressing and serve.
5 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Lettuce - Butter, Hot House, Fresh, 1 Each
$5.99
Not Available
Manns - Peas, Sugar Snap , Stringless, 680 Gram
$9.99 was $10.99$1.47/100g
Not Available
Radishes - Red, Bunch, 1 Each
$2.99
Onions - Green Scallions, Bunch, Fresh, 1 Each
$2.29
Cucumber - Long English, 1 Each
$2.99
Canadian Select - Smoked Wild Sockeye Salmon, 113 Gram
$11.00$9.73/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Parsley - Italian, Fresh, 1 Each
$2.49
Not Available
Not Available
Directions
- Prepare the miso dressing. Whisk all ingredients in a bowl until smooth and incorporated.
- Cook the soba noodles according to package directions. Drain and rinse under cold running water. Transfer to a bowl and drizzle 1 tbs sesame oil. This will help prevent to noodles from sticking. Toss to coat.
- To blanche the peas, bring 2 cups of water to a boil in a medium saucepan. Add peas and cook until peas are crisp-tender, 1 ½ to 2 minutes. Using a slotted spoon or a spider strainer, transfer the peas into the ice water. Repeat this step for the edamame or prepare according to package directions.
- Remove the leaves from the lettuce and rinse with cold water. Pat dry and set aside.
- Place a couple lettuce leaves on a plate, to each lettuce cup add soba noodles, then top with snow peas, edamame, sliced radish and cucumber, sockeye salmon, and garnish with green onion, herbs of choice and sesame seeds. Drizzle each lettuce cup with dressing and serve.