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Author Notes: This is fun recipe for lunch or dinner. I love it because you get a different mix of textures and flavors with each bite. The macro bowl is really just a concept. The one I've created here is a little bit of a "cheat-macro bowl" in the sense that I've added a protein and it has a little bit of starchy vegetable from the kombocha squash. You really can play around with what's in this bowl and tweak it with your favorite ingredients. I'll often swap the kombocha squash with a roasted yam mash or another shredded raw veggie, like radish. It's fresh, it's colorful, and you just feel really good after eating it! —bridget
- 1 8-9 oz Farm-Raised Salmon Fillet
- 1 Red Beet Root, Shredded
- 1 Carrot, Shredded
- 1/4 cup Raw Sauerkraut
- 3/4 cup Roasted Kombocha Squash
- 3/4 cup Forbidden Rice
- 1/2 cup English Cucumber, Shreadded
- 2 tablespoons Hoisin Sauce
- Zest of One Orange
- 2 tablespoons Fresh Squeezed Orange Juice
- 1/4 cup Micro Greens
- 1 tablespoon Cilantro, Chopped
- pinches Black Sesame Seeds, Optional
- 2 tablespoons Tahini
- 2 tablespoons Fresh Squeezed Lemon Juice
- 1/2 Avocado
- 1 1/2 cups Vegetable stock
- Heat your oven to 400 degrees.
- Place the kombocha squash whole onto a foil lined baking sheet and place in the oven for 1 hour or until soft. You can do this step one day ahead.
- Take the kombocha squash out and let cool. Cut the squash in half, scrape out the seeds, and scoop out all of the flesh into a separate bowl.
- Measure 3/4 cup of squash and set aside to continue to cool. Save the remaining kombocha squash for another recipe.
- In a small pot, cook the forbidden rice with vegetable stock on high until it comes to a boil. Once it hits a rolling boil, turn the head down to a simmer until all the liquid is absorbed. About 45 minutes.
- In a small bowl, mix your hoisin sauce, orange zest and 2 tablespoons of orange juice together.
- Spread 1/2 the sauce evenly on the flesh side of the salmon and set aside at room temperature while you prep your veggies
- In the mean time, peel and wash your carrot and beet.
- In a food processor, shred the carrot with the wide grate attachment. Place your shredded carrots into a small bowl.
- In the same food processor bowl, shred your red beet and set aside in a separate small bowl.
- Julienne your cucumber and set aside in another small bowl
- Once your forbidden rice is finished cooking. Set aside and let cool.
- In a small bowl, whisk together the tahini, lemon juice, and orange juice. Add a little water to thin if needed.
- Turn your oven to broil and place your salmon on a lined baking sheet.
- Let your salmon broil for 3 minutes and then baste with your remaining sauce. Let finish for another 3 minutes.
- Remove your salmon from the oven and allow to cool for 2 or 3 minutes.
- Once cooled, use a fork to flake your salmon into large chunks.
- This recipe was entered in the contest for Your Best Recipe with Salmon