Grilled Corn & Salmon Bowl

Throw together this quick and easy post-workout lunch full of healthy protein and good carbs, with an Asian twist. Colorful, flavorful and looks as great as it tastes. Inviting people over? Double or triple the amounts the recipe to share!

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 (per bowl)

• 70 grams white rice

• 50 grams edamame

• 50 grams fresh sashimi-grade salmon

• 1/4 large cucumber, sliced

• 1/4 mango, sliced

• 1/2 corn cob

• 1 Tbs black sesame seeds

• 1 Tbs apple cider vinegar

• 1 Tsp honey

• 1/2 tps salt and pepper

• 1 Tbs yoghurt

• 1 Tbs roasted sesame oil

• Handful coriander for garnish


Cook the rice for 20 minutes and set aside in bowl.

Roast the corn from all sides under the grill or on stovetop for about 15 minutes, then cut in half and add to bowl. Slice the salmon into equal slices and add on top of rice. Boil edamame until ready and add to bowl.

For the dressing, combine the vinegar, honey, yoghurt , sesame seeds, sesame oil, and salt/pepper. Whisk and drizzle on top of the bowl then garnish with some remaining seeds and coriander.

𝑨𝒑𝒑𝒓𝒐𝒙𝒊𝒎𝒂𝒕𝒆 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒗𝒂𝒍𝒖𝒆𝒔 𝒑𝒆𝒓 𝒔𝒆𝒓𝒗𝒊𝒏𝒈

360 Kcal / Carbohydrates 42g / Protein 20g / Fat 12g

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