Salmon Buddha Bowl with Maple Satay Sauce

Mains / Fish and Seafood / Pescatarian

00:45

00:20

Featuring Pure Maple Syrup

4 portions

Metric Imperial

Ingredients

Maple satay sauce

¾cup + 1tbsp coconut milk
4tbsp Amber maple syrup
4tbsp smooth peanut butter
2tbsp dark soy sauce
2tbsp lime juice
1/4tsp curry powder
1/4tsp chili powder

Garnish

4 Salmon fillets
1 Bag Pea shoots
1 Can Black beans
1cup Cooked Basmati rice
12 Sliced Radishes
2 Carrots
1 Jar Pickled Cabbage
12 Cooked asparagus
1 Chopped spring onion
1tbsp Toasted sesame seeds (black and white)
1tbsp Fresh chopped coriander

Method

Mix the lime juice, coconut milk, maple syrup, soy sauce, curry powder, chili powder and peanut butter in a small saucepan.
Heat gently for 5 mins stirring continually, until combined.

Cook the salmon fillets in a pan with olive oil, salt and pepper.
Arrange the prep vegetables in bowls over the rice. You can keep the veggies separate or mix them together, your choice.
Put the cooked salmon fillet in the middle of the vegetables.
Add the maple satay sauce then sprinkle the chopped spring onion, coriander and toasted sesame seeds.

Experience a fresh take on healthy eating with this Salmon Buddha Bowl with Maple Satay Sauce recipe. Perfectly cooked salmon fillets sit atop a vibrant bed of basmati rice, black beans, and an array of crisp vegetables like asparagus, radish, carrots, and pickled cabbage, all brought together by a creamy, flavour-packed maple satay sauce. The sauce, made with coconut milk, peanut butter, and a generous pour of Canadian maple syrup, adds a unique sweetness and rich depth that sets this dish apart from your usual buddha bowl. Finished with a sprinkle of toasted sesame seeds and fresh coriander, every bite is a balance of savoury, sweet, and tangy notes, making it a standout option for lunch or dinner.

If you’re inspired by this Salmon Buddha Bowl with Maple Satay Sauce recipe, keep scrolling for more nourishing bowl ideas and seafood recipes featuring the distinct taste of maple!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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