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overhead photo of salmon kimchi bowl

Salmon Kimchi Bowl Recipe

Get a mouthful of the most elusive nutrients in this quick, easy, one-bowl dish from nutritionist and classically trained chef Mia Rigden.

by Mia Rigden Board-certified nutritionist, classically trained chef

This five-minute Salmon Kimchi Bowl is a great way to repurpose leftover salmon into a delicious, satisfying, and (of course) supremely healthy lunch or dinner.. Salmon is a super-protein: one of the rare food sources of vitamin D, it’s full of anti-inflammatory, heart-healthy omega 3s, a complete spectrum of amino acids, B vitamins galore for metabolic health, and more. Everything green in this bowl is loaded with all manner of vitamins and that spoonful of kimchi is like taking a probiotic.


  • 2 cups mixed greens
  • ¼ cup cooked brown rice
  • ½ Persian cucumber, sliced into rounds
  • ½ tablespoon tamari 
  • ½ tablespoon rice wine vinegar
  • 1 tablespoon olive oil 
  • 1 spoonful kimchi 
  • ¼ avocado 
  • 4 ounces cooked salmon
  • 1 tablespoon gomasio seasoning 


  1. Add mixed greens to a bowl with the brown rice and cucumber. Lightly dress with the tamari, rice wine vinegar, and olive oil.
  2. Top with the kimchi, avocado, and cooked salmon.
  3. Garnish with gomasio and enjoy!

Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.