Miso Salmon Lettuce BowlMiso Salmon Lettuce Bowl
Miso Salmon Lettuce Bowl
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
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Recipe - Shangri-La
Miso Salmon Lettuce Bowl
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
  1. Prepare the miso dressing. Whisk all ingredients in a bowl until smooth and incorporated.
  2. 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.
  3. 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.
  4. Remove the leaves from the lettuce and rinse with cold water. Pat dry and set aside.
  5. 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
1 head butterhead lettuce, leaves pulled off the core and rinsed
Lettuce - Butter, Hot House Fresh
Lettuce - Butter, Hot House Fresh, 1 Each
$6.29
1 package of soba noodles
Not Available
8 oz sugar snap peas, blanched
Manns - Sugar Snap Peas
Manns - Sugar Snap Peas, 680 Gram
$10.99$1.62/100g
1-2 cups edamame, blanched
Western Family - Edamame Beans
Western Family - Edamame Beans, 500 Gram
$3.99$0.80/100g
4 radishes, thinly sliced into rounds
Radishes - Red, Bunch
Radishes - Red, Bunch, 1 Each
$2.99
2 green onions, thinly sliced
Green Onions - (Scallions) Bunch, Fresh
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$2.29
1 cucumber, thinly sliced into rounds
Cucumber - Long English
Cucumber - Long English, 1 Each
$0.99 was $2.49
227g smoked wild sockeye salmon
Canadian Select - Smoked Wild Sockeye Salmon
Canadian Select - Smoked Wild Sockeye Salmon, 113 Gram
$9.99$8.84/100g
cilantro garnish
Cilantro - Fresh, Bunch
Cilantro - Fresh, Bunch, 1 Each
$2.49
parsley garnish
Parsley - Italian, Fresh
Parsley - Italian, Fresh, 1 Each
$2.59
sesame seeds garnish
Not Available
1/2 tbs sesame oil
ASIAN FAMILY - Pure Sesame Oil
ASIAN FAMILY - Pure Sesame Oil, 210 Millilitre
$6.99$3.33/100ml

Directions

  1. Prepare the miso dressing. Whisk all ingredients in a bowl until smooth and incorporated.
  2. 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.
  3. 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.
  4. Remove the leaves from the lettuce and rinse with cold water. Pat dry and set aside.
  5. 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.