Skip to main content

Your Cart

Time to add some tins!

Let's go fishing!

Spring Vegetable Bowl

Spring Vegetable Bowl

Recipe by Sara Tane

1-2 servings

Spring Vegetable Bowl


2-3 medium beets

1 tablespoon olive oil

Kosher salt, to taste

1 large egg

1 cup cooked rice

1 tin Smoked Salmon with Zhong Sauce 

1 cup greens (spinach, baby kale, arugula, etc)

½ avocado, thinly sliced

¼ cup snap peas, thinly sliced

½ small watermelon radish, thinly sliced

1 ½ tablespoons mayonnaise (such as Kewpie)

1 lime, juiced

Fresh mint, for garnish



Cook the beets. Preheat oven to 400F. Trim beets and place on a large sheet of foil. Drizzle with olive oil and sprinkle with salt. Wrap tightly in foil. Place on a baking sheet and bake until beets are knife tender, 50-60 minutes. Once cooled, peel with gloves and cube into ½-inc pieces.

Bring a small pot of water to a bowl and separately prepare a small ice bath. Gently lower an egg into the boiling water with a spider and cook until whites are solid and center is jammy, 7 minutes. Transfer to ice bath. Let cool, then peel and slice in half.

Assemble the bowl. In a serving bowl, add rice, greens, sliced avocado, sliced radish, jammy egg, cooked beets, and snap peas. Add salmon and gently flake. Add lime juice and mayonnaise to remaining chili oil in the salmon can. Mix with a fork to combine. Drizzle over bowl and garnish with mint. Serve immediately.

Spring Vegetable Bowl


    Add a comment

    Please note that comments must be approved before they are published

    Fishwife News

    Sign up for the latest updates, product launches, and fresh collaborations.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing