Sesame & Zen Basil Crusted Salmon Bowls



Serving = 2-3 servings


  • 1 lb salmon
  • 2-3 Tbsp olive oil
  • 1-2 Tbsp kimchi paste or gochujang
  • 3 Tbsp sesame seeds
  • 3 Tbsp basil or chia seeds
  • 1 crown of broccoli, cut into florets
  • 1 bag of frozen cauliflower rice
  • Kimchi and thinly sliced green onion for garnish
  • Sliced avocado for topping

Creamy Red Miso- Ginger Sauce

  • 1 Tbsp white miso paste
  • 2 Tbsp rice vinegar
  • 1 Tbsp tamari
  • 1 Tbsp kimchi paste or gochujang
  • 2 Tbsp avocado mayo
  • 1 Tsp minced fresh ginger


  1. Cut salmon into 1×1-inch cubes and season evenly with ½ tsp. salt. In a large bowl, combine 2 Tbsp. of the olive oil, honey, and gochujang; whisk to combine. Add salmon and gently turn to coat. Combine sesame seeds and basil seeds on a large plate or wide-rimmed shallow bowl, mixing to disburse colors. Add salmon cubes and turn to coat in sesame seeds.
  2. Prepare Creamy Miso-Ginger Sauce: In a medium bowl, combine miso and vinegar; whisk to combine. Add all sauce ingredients into a bowl and whisk until smooth.
  3. Roast broccoli in the oven at 400 degrees for ~15 minutes. Alternatively, you can saute the broccoli over the stove.
  4. Prepare cauliflower and broccoli rice. Use a food processor to rice the broccoli stems and them combine with frozen cauliflower rice and heat over the stove. I like to add a little olive oil and garlic powder when it’s cooking!
  5. Add remaining 1 Tbsp. oil to hot pan. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Stir, and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.
  6. Serve salmon and broccoli on top of a bed of cauliflower rice. Drizzle Miso-Ginger Sauce over everything. Add some green onion and kimchi or sauerkraut to top it off!


  • Don’t throw away your broccoli stems- use the base for broccoli rice!
  • Adjust the spice to your liking. If the sauce is too spicy for your taste, double the sauce ingredients, leaving out the gochujang.


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