Dilled Salmon & Barley Bowl
Aromatic dill and rich salmon are a match made and in culinary heaven. In this Hawaiian poke-inspired bowl, dill-marinated roasted salmon is plated atop a bed of mixed greens and nutty pearled barley, which gets cooked in the style of sushi rice to create a perfect base for the bowl. The bowl is garnished with radish, roasted peanuts and sesame seeds, along with a tangy soy-sesame dressing to tie all the elements together in harmony.
Nutritional facts
Protein
46g
Carbs
61g
Calories
640kcal
Fat
25g
Ingredients
Barley, Mixed Greens, Dill, Black Pepper, Honey, Lemon Zest, White Wine Vinegar, Light Soy Sauce, Kosher Salt, Black Sesame Seeds, Peanuts, Kale, Coconut Sugar, Lemon Juice, Radish, Salmon, Sesame Seeds
Contains fish, coconut, cereals containing gluten, wheat, peanuts, soybeans, sesame seeds.
Reviews
4.4
Based on 183 reviews
My salmon was a bit overcooked, and I found the overall dish to be bland
Kirstin · 12/17/24
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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