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Raw Salmon Buddha Bowl with Herb and Ginger Pesto

A complete and healthy bowl to enjoy while eating balanced!

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 5 minutes
Energy: 1166 kcal / serving

Instructions

  • 1.   The pesto: in the bowl of a blender, place the leaves of the assorted herb bouquet, peeled fresh ginger, soy sauce, and lemon juice. Season with salt and pepper. Blend everything while pouring a drizzle of olive oil until obtaining a homogeneous texture. Set aside.
  • 2.   Finely slice the red cabbage. Cut the avocados into cubes. Drizzle everything with freshly squeezed lemon juice. Cook the edamame beans according to the instructions on the package, then shell them. Slice the black radish and cucumber into rounds. Slice the scallion.
  • 3.   Cut the salmon fillets into approximately 2 cm cubes, then mix them in a bowl with 1 generous tablespoon of herb and ginger pesto. Also mix the red cabbage with 1 tablespoon of pesto in a separate bowl.
  • 4.   Divide each ingredient into four bowls. Season with salt and pepper, then serve with the remaining herb and ginger pesto. Sprinkle with sesame seeds and finely chopped scallion. Enjoy immediately.

Ingredients for servings

  • 180 g of quinoa
  • 4 salmon fillet (skinless)
  • ½ red cabbages
  • 2 avocados
  • 1 lemon
  • 1 cucumber
  • 430 g of broad bean
  • 1 black radish
  • 2 spring onions
  • 2 tablespoon of sesame seed
  • 1 g of fresh ginger
  • 1 tablespoon of soy sauce
  • 1 lemon juice
  • 10 cl of olive oil
  • 1 stalk of fresh mint
  • 1 stalk of fresh parsley
  • 1 stalk of fresh coriander

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1166 kcal
    58 %
  • Fat
    63,52 g
    91 %
  • of which saturated
    11 g
    55 %
  • Carbohydrates
    71,27 g
    27 %
  • of which sugar
    13,23 g
    15 %
  • Protein
    69,12 g
    138 %
  • Fibers
    38,04 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.