Grilled Salmon Bowl with Miso-Ginger Dressing

bbqingwiththenolands.com

CAMOM

subheading: SALMON BOWL:

4 salmon fillets

1 ½ cups grilled pineapple cut into pieces

3 medium carrots, shredded

½ lb edamame, shelled

2 avocados peeled and sliced

1 cup red cabbage, shredded

4 x 50 g (1.75 oz) vermicelli (pre-cooked weight)

1 tbsp black sesame seeds

1 tbsp toasted sesame seeds

1 tbsp seasoning salt

Lime wedges for garnish (optional)

subheading: MISO-GINGER DRESSING:

1 rounded tbsp white or yellow miso

1 tbsp rice wine vinegar

1 tsp grated ginger

1 tsp minced garlic

2 tbsp sesame oil

2 tbsp canola oil

1 tsp lime juice

1 tbsp soy sauce

Pinch of cayenne

Salt to taste

Directions at bbqingwiththenolands.com

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