Sesame Crusted Salmon Powa Bowl

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Sesame Crusted Salmon Powa Bowl

Recipe Makes 4 Servings. Each Serving Is:










  • 20 oz. Salmon or steelhead trout
  • 1/2 c. sesame seeds
  • 4 c. sweet potatoes, cubed
  • 2 c. broccoli, bite sized
  • 2 Tbsp olive oil
  • 8 c. greens (spinach + arugula)
  • 2 carrots, peeled & grated
  • 1 c. red cabbaged, thinly sliced
  • Optional: sushi ginger

Maple Sesame Vinaigrette

  • 1 Tbsp olive oil + 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp maple syrup
  • 1 clove garlic, minced
  • 1 tsp pureed ginger
  • Optional: 1 Tbsp tahini


1.Preheat an oven to 400 degrees F.

2. Cut up the sweet potatoes into cubes and add to a parchment-lined baking sheet. Sprinkle with olive oil, salt, and pepper. Roast for ~30 minutes or until golden brown and soft in the middle.

3. Add sesame seeds (we used white & black) to a plate and roll the top of each fillet of salmon over the plate to encrust it. Transfer to a parchment-lined baking sheet, drizzle with a bit of oil, salt, and pepper. Bake for ~15 minutes or until the internal temp is 145 degrees F.

4. While the potatoes & veggies are in the oven, bring a pot of salted water to a boil. Blanch the broccoli for ~90 s – 2 mins so it is softened but not mushy.

5. In a small mason jar, add the maple sesame vinaigrette ingredients. If adding tahini, consider using a blender. Blend until smooth. Adjust for desired flavour preferences.

6. Plate with veggies, sweet potatoes, a salmon fillet, the vinaigrette, and optionally add in a few slivers of sushi ginger!

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