Glow by Kate O’Brien: Asian-Style Salmon Bowl

Pinterest LinkedIn Tumblr +

Kate O’Brien’s new book ‘Glow’ offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This easy Asian-Style Salmon bowl is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.

Serves 2


120g short-grain brown rice
2 tbsp olive oil
2 salmon fillets (150g each)
Medium head of broccoli, cut into florets
2 handfuls of baby spinach
1 ripe avocado, peeled and stoned
50g frozen edamame beans, defrosted and shelled
½ lemon, juice only

1 heaped teaspoon miso paste
2 tablespoons tamari
1 tablespoon sesame seeds, to serve


1. Boil the rice for 30–35 minutes until the water is absorbed or as per instructions on the packet. Meanwhile, heat the olive oil in a pan until moderately hot. Add the salmon fillets, skin side down, and cook for 2–3 minutes until lightly browned. Turn them over, reduce the heat to moderate and continue cooking for a further 6–7 minutes until the salmon is just cooked through. Remove from the pan immediately to avoid overcooking.

2. Boil or lightly steam the broccoli florets for about 5 minutes until al dente. Drain and refresh under cold water. Place a handful of spinach in each of two bowls. Divide the rice, salmon, avocado, edamame beans and broccoli between them.

3. To make the dressing, dissolve the miso paste in a little warm water, add the tamari and mix.

4. Drizzle the lemon juice and miso dressing over the salmon. Finish with a scattering of sesame seeds and serve.

TIP: For a veggie twist, simply remove the salmon and add an extra edamame beans to increase protein.

Glow is published by Gill Books and is available at Easons, Dubray Books and all good bookshops in Ireland, and at Amazon – link below.

Read more about Kate on her blog called MidlifeEDIT.

[amazon_link asins=’0717179389′ template=’ProductCarousel’ store=’wwwgreatfooie-21′ marketplace=’UK’ link_id=’c124ab1c-4c8f-11e8-a2f6-056071d419c7′]

Omelette with Salmon, Parmesan and Chives
Broad Beans with Lettuce, Shallots and Mint
Roast Salmon Fillets with Ras el Hanout
Roast Leg of Spring Lamb with Mint Hollandaise Sauce
How to make hummus at home from scratch
Spicy Chicken Paella with Chorizo
Roast Pepper, Tomato and Garlic Soup
How to Roast a Goose
Japan – The Cookbook: Asparagus with Sesame-Vinegar Dressing
Sesame and Soy Sauce Spinach Salad
Mustard Dressing for Smoked Salmon
VIDEO: How to Make Shortcrust Pastry by Hand
How to Make Pulled Pork at Home from Pork Shoulder
Fig, Proscuitto and Walnut Salad (Vegan-friendly)
Crispy Goat’s Cheese Salad with Orange and Cumin Yogurt Dressing
Diana Henry: Pink Grapefruit and Basil Ice Cream
Room for Dessert: Burrata Pizza with White Chocolate Chantilly Cream


Comments are closed.