Recipe: Wild Salmon Macrobiotic Bowl

This bowl is everything your body wants and needs!

It’s nourishing, grounding, and hearty – yet also remaining light and refreshing. It’s loaded with antioxidants and omega 3’s making it incredibly brain boosting as well as anti-inflammatory.

It’s especially supportive amongst any shift of the season as it has a mix of fresh, energizing ingredients while also containing lots of cooked, grounding and warming foods.

I know you’re going to love the taste, and your body and mind will love how they feel after eating – trust me on that 🙂

A Few Recipe Tips:

  • Be sure to read all the instructions ahead of time before you start the recipe 🙂 It’s not complex but there are a few steps to it!
  • If you have the time, prep your roasted squash and cabbage wedges before hand – this makes the meal SO quick to put together when the time comes!
  • Take a look at the picture below to get an idea of how the cabbage will look when it comes out of the oven. From here, you cut it off the core and chop the cabbage into bite sized pieces
  • Have an ice bath all ready to go as soon as you add your broccoli to the hot water to blanch it. You just need a medium sized bowl, filled about a 1/4 way with ice, along with a cup or 2 of cold water
  • You can totally skip the tahini sauce, however if you’re like me and love something creamy with your meals, I highly recommend including!


Serving size: 2

For the Macrobiotic Wild Salmon Bowl:

-2 filet wild sockeye salmon
– Olive oil (a few Tbsp.)
– 1 fresh lemon
– 1/4 head purple cabbage (chopped lengthwise)
– 1 head broccoli (chopped into florets)
– 1/2 a butternut squash (chopped lengthwise)
– 1 avocado
– Dash of: garlic powder, cumin, chilli powder
– Quality sea salt and black pepper
– Optional garnishes: edible flowers, and sesame seeds

For the Tahini Dressing:

– 1/3 cup tahini
– Juice of 1/2 a lemon
– 1/2 Tbsp. Tamari
– 3/4 Tbsp. raw honey or maple syrup
– Pinch of sea salt
– 2 Tbsp. water (plus more to thin as needed)


– Pre-heat your oven to 400 F
– Cut your butternut squash in half lengthwise (from top to bottom)
– Place face down on a cookie tray with a 2-3 Tbsp. of water underneath/ around the squash
– Pop in the oven and for 30-40 minutes (until fork tender). Once finished, allow to slightly cool, and then remove seeds from inside the squash. Cut into disk size pieces and set aside
– In the mean time as your squash is baking, chop your cabbage in half lengthwise (from top to bottom) – keeping the core still in tact. Then chop 1 half in half again so you’re left with a quarter. From here, chop in half one more time so you have 2 wedge shaped pieces. For the bowl you’ll only need 2 wedges, but feel free to chop up the other 1/4 or even full cabbage into wedges to use else where.
– Place cabbage wedges on a cookie tray. Generously drizzle with olive oil. Then sprinkle with sea salt, pepper, garlic powder, cumin, and chilli powder. You just need a few small dashes of each. Ensuring the spices are evenly coated around the cabbage (on both sides)
– Place on a baking tray and bake for 15 minutes per side (you can do this at the same time as the squash on a separate tray or the same tray). Once complete, allow to cool so it’s safe to handle and then chop cabbage into bite sized pieces, cutting off the core.
– As both your squash and cabbage are baking, chop your broccoli into florets. Bring a pot of water to boil and place the broccoli florets in a pot of water for 3-4 minutes. We are blanching them here so you do NOT want to make them mushy/ over cooked. Once completed, remove immediately from hot water and place into an ice bath for 3-4 minutes. This helps to stop them from cooking. Once cooled, place on a plate or tray with a paper towel or clean dish towl and allow to air dry for a few minutes. Gently patting them to help remove some of the liquid.
– Now it’s time to bake your salmon. Drizzle with a pinch of sea salt, pepper, and optional garlic powder. Squeeze each filet with a 1/4 of a lemon. Add a few tsp. of lemon zest to each filet as well.
– Place on a prepared baking tray (parchment is very helpful for salmon). Bake in the oven for 10-14 minutes, depending how well you like your fish to be done. A good rule of thumb is to bake for 4 minutes, per inch, per side. So if your fish is 1.5″ thick, you would cook for approximately 12 minutes. There’s no need to flip your salmon.
– As your salmon bakes, make your tahini sauce. Place all ingredients into a small bowl or jar. Mix until smooth and creamy. Adjust to your liking. Add additional water to thin.
– Lastly, chop your avocado. You can do so to make a rose shape like this method, or slice it.
– Now it’s time to assemble your bowl.
– To each plate/ bowl: add 1/2 the head of broccoli, a chopped cabbage wedge, 5 slices/ disks butternut squash, 1/2 an avocado, and the salmon filet. Add a wedge of lemon to each plate as well if desired.
– Garnish with sesame seeds, edible flowers, a drizzle of tahini sauce, and an optional additional of salt and pepper
– Enjoy this deeply nourishing and delicious bowl!!

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