Miso Salmon Grain Bowl (Printable Version)
Tender miso-glazed salmon over hearty grains with fresh vegetables and sesame soy dressing for a balanced meal.
# Ingredient List:
→ Fish & Marinade
01 - 4 salmon fillets, about 5 oz each, skin removed
02 - 2 tbsp white miso paste
03 - 1 tbsp soy sauce
04 - 1 tbsp mirin (sweet rice wine)
05 - 2 tsp sesame oil
06 - 1 tsp honey (or maple syrup for vegan option)
07 - 1 tsp grated fresh ginger
→ Grains
08 - 2 cups cooked brown rice (or quinoa, farro, or a grain blend)
→ Vegetables & Toppings
09 - 1 cup shelled edamame, blanched
10 - 1 cup shredded carrots
11 - 1 cup cucumber, thinly sliced
12 - 1 avocado, sliced
13 - 4 radishes, thinly sliced
14 - 2 scallions, thinly sliced
15 - 1 tbsp toasted sesame seeds
16 - 1 sheet nori, sliced into thin strips (optional)
→ Dressing
17 - 2 tbsp rice vinegar
18 - 1 tbsp soy sauce
19 - 1 tsp sesame oil
20 - 1 tsp honey or maple syrup
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small bowl, whisk together the white miso paste, soy sauce, mirin, sesame oil, honey, and grated ginger until smooth and well combined.
03 - Brush the salmon fillets generously on all sides with the miso marinade. Let them rest at room temperature for 10 minutes to absorb the flavors.
04 - Place the marinated salmon fillets on the prepared baking sheet. Roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
05 - While the salmon roasts, cook grains according to package directions if not already prepared. Blanch the edamame, shred the carrots, slice the cucumber, cut the avocado, thinly slice the radishes, and chop the scallions. Arrange all toppings within reach for assembly.
06 - In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey or maple syrup until the dressing is uniform and the sweetener has dissolved.
07 - Divide the cooked grains evenly among four bowls. Arrange the edamame, shredded carrots, sliced cucumber, avocado, radishes, and scallions in sections around each bowl. Place a hot miso-glazed salmon fillet on top. Drizzle with dressing, and finish with a sprinkle of toasted sesame seeds and nori strips. Serve immediately.
# Expert Tips:
01 -
- The miso glaze is sweet, savory, and utterly addictive once you get the balance right, it ruins plain salmon forever.
- Everything comes together in about forty minutes, and the components are flexible enough to use whatever is sitting in your fridge.
02 -
- Do not skip the resting time for the marinade because ten minutes makes a real difference in how deeply the flavor penetrates the fish.
- Watch the salmon closely near the end of roasting because the miso glaze can go from beautifully caramelized to burnt in under a minute.
03 -
- Toasting your sesame seeds in a dry pan for two minutes transforms them from bland to fragrant and is absolutely worth the extra step.
- If your miso paste is very thick, warm it for a few seconds in the microwave before whisking so it blends smoothly into the marinade.