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Courageous Kimchi & Salmon Bowl


I’ve gotta gut feelin’ you’re gonna like this recipe

If you want to develop an immunity to fear, you better start taking care of your gut. Gut-friendly Kimchi, is a good place to start. Kimchi promotes little gut bugs that rampage against intruders, such as influenza and toxic cancer-forming carcinogens—It’s like having a bunch of Brandon Semenuk’s livin in your gut callin’ the shots and controlling the tempo of your body.

Probiotics for athletes

Although we often think athletic performance originates in your muscles, other bodily systems such as your gut have a significant impact on your overall performance.

Fermented foods such as Kimchi contain probiotics. These microorganisms breaks down the food so they’re in a partially digested like state. This means calcium, potassium, vitamins and all the other nutrients already present in the veggies become more bioavailable—meaning they absorb into your system right away.

Nutritional Highlights

Kimchi –  This healthy fermented food is full of vision-enhancing and immune boosting Vitamin A. Kimchi also contains an incredible amount of probiotics that’ll boost your immune system, digestion and overall well-being.

Wild Salmon – Salmon is loaded with heart-healthy and anti-inflammatory omega-3’s and bone and muscle strengthening Vitamin D.

Miso – Miso stimulates digestion with its high fiber, strengthens the immune system through probiotics and contains all nine essential amino acids, making it a complete protein.

Quinoa – Essential nutrients for muscle recovery, one cup of quinoa delivers minerals, fiber, antioxidants, enzymes, all nine essential amino acids and nine grams of protein. Additionally, with its glycogen-restoring carbohydrates and energy-boosting iron, Quinoa is one of the most complete foods in nature.

Ginger – Ginger is among the healthiest and zestiest spices on the planet. A natural anti-inflammatory, it may reduce nausea, help with digestion, fight cancer and boost the immune system. For athletes, ginger can open up your airways, assist in weight-loss, improve circulation and strengthen your immune system.

Broccoli – Broccoli is full of free-radical fighting Vitamin C and is a good source of phytonutrient flavonols, particularly endurance-enhancing Quercetin.

Kale – For athletes, the iron in Kale will transport oxygen to various parts of the body. The Vitamin B6 in Kale will help maintain healthy nervous and immune systems.

Snap Peas – Snap peas are packed with digestion-aiding fiber, immunity-boosting beta carotene and vitamin A and bone-strengthening vitamin K.

Spring Onions – Green onions are full of free radical crushing antioxidants, collagen-forming and bone-strengthening vitamin C & K, and Vision-boosting vitamin A.

Coconut Oil – Loaded with natural pH feeding electrolytes, immunity and energy enhancing lauric acid and  fat burning MCTs.


Courageous Kimchi Salmon Bowl

Print Recipe
Serves: 2 Cooking Time: 30min


  • 1 c quinoa
  • 1-2 salmon fillets
  • 1 tsp coconut oil
  • 2 tsp miso paste (I like Amano brand Shiro or Genmai )
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated ginger
  • 1 teaspoon braggs
  • 1 teaspoon maple syrup
  • 1 teaspoon sesame oil
  • 1/3 cup bean sprouts
  • 1/3 cup snap peas
  • 1/2 c broccoli
  • 1/4 c diced spring onions
  • 1/4 c korean kimchi
  • 1/4 c shelled edamame
  • 1/2 tsp black sesame seeds
  • 1 handful of kale chopped



Pre-heat oven to 400°F.


Start Quinoa
1 cup of uncooked quinoa to 1 3/4 cups of liquid for 15-20min.


Prepare the Miso Mustard


2 tablespoons miso paste


1 tablespoon rice vinegar


Juice of 2 teaspoons grated ginger


1 teaspoon braggs


1 teaspoon maple syrup


1 teaspoon sesame oil


Coat the salmon in half the miso mustard and pop in the oven for approx 10min.


In a cast iron pan, heat coconut oil and lightly sautée the snap peas, broccoli, edamame and kale for approx 5min.


To plate:
Scoop some quinoa into a serving bowl. Arrange the veggies next and salmon on top. Place some of the bean sprouts and Kimchi on top and drizzle remaining miso mustard on top. Sprinkle spring onion and sesame seeds for the grand finale!


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