Crimson Tide & Verdant Shores Longevity Bowl

Ingredients

• 2 each Wild-caught Salmon Fillets
• 0.5 cup Forbidden Black Rice
• 1 large head Bok Choy
• 4 oz Shiitake Mushrooms
• 0.5 cup Purple Cabbage
• 0.25 cup Carrots
• 0.5 medium Avocado
• 2 tbsp Goji Berries
• 2 tbsp Hemp Seeds
• 1 tsp Olive Oil
• 1.5 cup Water
• 1 tbsp Low-Sodium White Miso Paste
• 1 inch piece Fresh Ginger
• 0.5 inch piece Fresh Turmeric
• 2 tbsp Lime Juice
• 2 tsp Toasted Sesame Oil
• 1 tbsp Rice Vinegar
• 0.5 tsp Date Syrup
• 2-3 tbsp Water
• pinch Black Pepper

Instructions

1. Cook Black Rice: Rinse black rice thoroughly under cold water. In a small saucepan, combine 0.5 cup black rice with 1.5 cups water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 25-30 minutes, or until the water is absorbed and rice is tender with a slight chew. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare Vegetables: While the rice cooks, wash and prepare the vegetables. Chop the bok choy into quarters lengthwise. Slice the shiitake mushrooms. If not pre-shredded, finely shred the purple cabbage and carrots.
3. Sear Salmon: Pat the salmon fillets dry with a paper towel. Heat 0.5 tsp olive oil in a non-stick pan over medium-high heat. Once hot, place the salmon fillets skin-side down (if skin-on). Sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-5 minutes, or until cooked through to your desired doneness. Season with a pinch of black pepper if desired. Remove from the pan and set aside.
4. Sauté Vegetables: In the same pan (add remaining 0.5 tsp olive oil if needed), add the sliced shiitake mushrooms and sauté for 3-4 minutes until they begin to soften. Add the quartered bok choy and sauté for another 2-3 minutes, until the bok choy turns vibrant green and is tender-crisp.
5. Make Turmeric-Ginger Miso Vinaigrette: In a small bowl, whisk together the low-sodium white miso paste, grated fresh ginger, grated fresh turmeric (or ground turmeric), lime juice, toasted sesame oil, rice vinegar, and date syrup (if using). Gradually add 2-3 tablespoons of water, whisking constantly until the dressing is smooth and reaches your desired pouring consistency.
6. Assemble Bowls: Divide the cooked black rice between two serving bowls. Top each with a pan-seared salmon fillet. Artfully arrange the sautéed bok choy, shiitake mushrooms, shredded purple cabbage, and carrots around the salmon.
7. Garnish and Serve: Halve the avocado, remove the pit, and slice. Add half a sliced avocado to each bowl. Sprinkle generously with goji berries and hemp seeds. Drizzle the entire bowl with the vibrant turmeric-ginger miso vinaigrette. Serve immediately and enjoy!

Nutrition (per serving)