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Shop 35, 2-22 Knox St (Cosmopolitan Centre), Double Bay NSW 2028
Entry at rear via Short St immediately after the entrance into the Cosmopolitan Centre Carpark. Opposite #2 Short St.

+61434109922

Stephanie Malouf | Accredited Nutritionist

Salmon Bowl # 2

Conscious Recipes

Salmon Bowl # 2

Stephanie Malouf Nutrition

Serves 2 

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INGREDIENTS

  • 2 Salmon fillets - 100-150g
  • 4 asparagus stalks, cut in half
  • 6 button mushrooms sliced
  • 2 big handfuls of purple cabbage, shredded
  • 2 radish, thinly sliced
  • 1 small cucumber, sliced
  • 1 small small eggplant, diced into 1 cm thick cubes
  • 2 handfuls of bean sprouts
  • 2/3 + 1/4 cup bone broth or water
  • 2 tbsp tamari 
  • Nori sheets to finish

DRESSING

  • 2 tbsp extra virgin olive oil
  • 1 tbsp rice vinegar or white balsamic
  • 2 tsp tamari 

METHOD

01: Turn the oven on to 200 degrees celcius and line a baking tray with baking paper 

02: Whilst waiting for the oven to heat, add the bone broth or water & tamari to a pan on medium heat and add the diced eggplant. Give it a stir then cook covered with a lid for a few minutes. 

03. Put the salmon fillets into the hot oven and cook for 12-15 minutes or to preference

04:  Remove the lid from the saucepan, add the sesame seeds and sauté the eggplant until it's soft. Transfer onto a plate and leave to the side.

05: In the same saucepan add the remaining 1/4 cup of bone broth or water and the mushrooms and then place the asparagus on top and cover with a lid and leave them to steam for a couple of minutes. The asparagus are done when they turn bright green. Once cooked remove and set to the side. Continue to sauté the mushrooms until they are soft and remove from the heat. 

06: Combine all the ingredients in the dressing.

07: Add half of everything to each bowl, drizzle over the raw veggies some dressing and finishing with some ripped nori sheets.