Cauliflower Salmon Bowls with Red Cabbage Slaw

Name: Cauliflower Salmon Bowls with Miso Tahini Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: Asian Fusion
Ingredients: 2 (8 oz) salmon filets, vacuum sealed; 8 oz cauliflower florets; 1 cup quinoa; 1 cup thinly sliced red cabbage; 1 large scallion, thinly sliced; 2 tbsp tahini; 1 tbsp rice wine vinegar, plus 2 tbsp separated; 1 tbsp red miso paste; 1 tbsp soy sauce; 2 tsp sriracha; 1 tbsp warm water; ¼ tsp salt; ¼ tsp ground black pepper

This Asian fusion salmon bowl combines roasted salmon, cauliflower, and quinoa with a tangy red cabbage slaw and spicy miso tahini dressing. The thick, umami-rich dressing ties together the varied textures and makes this nutrient-dense bowl craveable.

🌍Asian Fusion 🥗Gluten-Free 🥗Dairy-Free 🥗Pescatarian 🏷️Salmon Quinoa

🏷️

🏷️Cauliflower

🏷️Red cabbage

Total

1h

Servings

2

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (8 oz) salmon filets, vacuum sealed
8 oz cauliflower florets
1 cup quinoa
1 cup thinly sliced red cabbage
1 large scallion, thinly sliced
2 tbsp tahini
1 tbsp rice wine vinegar, plus 2 tbsp separated
1 tbsp red miso paste
1 tbsp soy sauce
2 tsp sriracha
1 tbsp warm water
¼ tsp salt
¼ tsp ground black pepper

13 Ingredients

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Instructions

1
Place salmon filets in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Place cauliflower florets in a second Suvie pan and insert into the top zone of your Suvie. Input settings and cook now or schedule. Bottom Zone: Sous Vide at 120°F for 45 minutes. Top Zone: Steam for 30 minutes
2
Place 1 cup quinoa in the Suvie rice pot (black handles) and cover with lid. Place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Grains, Quinoa, 1 Cup
3
While the salmon cooks, whisk together 2 tbsp tahini, 1 tbsp rice wine vinegar, 1 tbsp miso paste, 1 tbsp soy sauce, 2 tsp sriracha, and 1 tbsp warm water in a medium bowl; set aside.
4
In a medium bowl, stir together sliced red cabbage, remaining 2 tbsp rice wine vinegar, ¼ tsp salt, and ¼ tsp ground black pepper. Stir occasionally until cabbage has softened.
5
After the cook remove salmon from packaging and pat dry. Fluff quinoa and season with salt and pepper to taste. Divide quinoa, cabbage, salmon, and cauliflower between 2 bowls, drizzling dressing over each component. Garnish with sliced scallions and serve.

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Tips & Notes

Pro tips

Pat salmon fillets dry before cooking to achieve a crispy exterior while keeping the interior moist.
Slice red cabbage as thinly as possible and massage with a pinch of salt after slicing to soften it slightly and reduce its raw bite.
Whisk the miso tahini dressing thoroughly to combine the paste evenly—tahini and miso don't mix easily, so a fork or whisk is essential.
Toast your quinoa in a dry pot for 1-2 minutes before adding liquid to enhance its nutty flavor.

Substitutions

tahini → almond butter (creamier texture; slightly less earthy)
red miso paste → white miso or chickpea miso (milder, less salty flavor)
sriracha → gochujang or sambal oelek (different heat intensity and flavor profile)
red cabbage → purple cabbage or shredded daikon (similar crunch; daikon adds peppery notes)

Storage & make-ahead

Store assembled bowls in an airtight container in the refrigerator for up to 2 days; keep dressing separate and add just before eating to prevent sogginess. Cooked salmon and quinoa can be made 3 days ahead.

Common Questions

Can I use frozen salmon fillets?

Yes. Thaw vacuum-sealed fillets in the refrigerator overnight or run under cool water for 30 minutes before cooking to ensure even doneness.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh will turn opaque and lose its raw, translucent appearance.