Miso Salmon Grain Bowl (Print View)
Miso-glazed salmon over wholesome grains with fresh vegetables and tangy sesame dressing for a nourishing weeknight dinner.
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets, about 5 oz each, skin removed
02 - 2 tablespoons white miso paste
03 - 1 tablespoon soy sauce
04 - 1 tablespoon mirin (sweet rice wine)
05 - 2 teaspoons sesame oil
06 - 1 teaspoon honey (or maple syrup for vegan option)
07 - 1 teaspoon grated fresh ginger
→ Grains
08 - 2 cups cooked brown rice (or quinoa, farro, or 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 tablespoon toasted sesame seeds
16 - 1 sheet nori, sliced into thin strips (optional)
→ Dressing
17 - 2 tablespoons rice vinegar
18 - 1 tablespoon soy sauce
19 - 1 teaspoon sesame oil
20 - 1 teaspoon honey or maple syrup
# How-To Steps:
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 rest at room temperature for 10 minutes to allow the flavors to penetrate.
04 - Place the marinated salmon fillets on the prepared baking sheet. Roast for 12 to 15 minutes, or until the salmon flakes easily when tested with a fork and reaches an internal temperature of 145°F.
05 - While the salmon roasts, cook the grains according to package directions if not already prepared. Blanch the edamame, shred the carrots, slice the cucumber, avocado, and radishes, and thinly slice the scallions. Arrange all toppings within reach for assembly.
06 - In a small bowl, combine the rice vinegar, soy sauce, sesame oil, and honey or maple syrup. Whisk until fully emulsified. Taste and adjust seasoning as desired.
07 - Divide the cooked grains evenly among four bowls. Arrange the edamame, shredded carrots, cucumber slices, avocado, radishes, and scallions in sections around each bowl. Place a hot miso-glazed salmon fillet on top of each bowl. Drizzle with dressing, sprinkle with toasted sesame seeds and nori strips. Serve immediately.
# Expert Hints:
01 -
- The miso glaze is genuinely addictive and works on almost any protein, but something about salmon makes it sing.
- You get a full, colorful meal in one bowl with very little hands on time.
02 -
- Watch the salmon closely after the twelve minute mark because miso goes from beautifully caramelized to acrid in what feels like seconds.
- Letting the glaze sit on the fish for even five minutes makes a noticeable difference compared to brushing and immediately roasting.
03 -
- Toasting sesame seeds in a dry pan for one minute turns them from a garnish into something people actually notice and ask about.
- If your miso paste is stiff and hard to whisk, warm it for ten seconds in the microwave with a splash of mirin and it will loosen right up.