Macrobiotic Salmon Bowl



This is a typical a meal that I would serve at retreats, during Paris Fashion Week or when I cook for athletes / yogis where I can adjust the protein source based on people’s preferences (fish or plant based alternatives). Here my focus is on nourishing and satisfying my clients needs (usually during stressful situations and short lunch breaks) while still offering something beautiful for the eye. That’s why this is also one of my favorite meals to throw together for myself after a long day working, travelling or in meetings. It immediately refuels me without making me feel sluggish or heavy. Healthy fats are the key here therefore I prefer to use wild caught (smoked) salmon or trout (Omega 3 & 6) topped with avocado and a calcium rich tahini dressing. All the other components are basically prepared and put together within minutes.


Serving suggestions


  • brown sushi rice: get some really good quality rice! always make the double if not triple amount when you cook brown rice and refrigerate for meals like this (keeps up to 4 days in the fridge)

  • topped with furikake or toasted (black) sesame seeds

  • wild / smoked salmon (either use it raw / smoked or cut in cubes and heat up in a pan)

  • steamed broccoli

  • panfried shiitake mushrooms, seasoned with toasted sesame oil, tamari and lemon

  • sunflower or any other sprouts of your choice

  • kimchi

  • avocado

  • and a simple tahini lime dressing* (always make a bigger amount of dressing so you can use it for different meals throughout the week)


TAHINI DILL DRESSING


½ cup white tahini, almond or cashew butter

1 tsp honey or agave

Juice of 1 lime + zest

3 Tbsp flax or olive oil

½ cup (or more) water to create a creamy consistency

salt or tamari


Stir to combine or blend.