Description
This Miso Salmon Bowl features marinated salmon fillets in a savory-sweet miso glaze, served over fluffy rice and topped with fresh vegetables like edamame, cucumber, and avocado. It’s a nutritious and satisfying meal, perfect for any occasion!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cups cooked rice (white, brown, or sushi rice)
- 1 cup edamame (shelled)
- 1 cup cucumber, thinly sliced
- 1 avocado, sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional)
- Pickled ginger (for serving, optional)
- Seaweed sheets (for garnish, optional)
Instructions
- In a medium bowl, combine the white miso paste, soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Whisk until smooth and well combined.
- Taste the marinade and adjust sweetness or saltiness as desired.
- Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the miso marinade over the salmon, ensuring each fillet is well coated.
- Cover the dish or seal the bag, and let the salmon marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 400°F (200°C) or prepare your grill at medium-high heat.
- Line a baking sheet with parchment paper or lightly grease it.
- Remove the salmon from the marinade, allowing excess to drip off, and place the fillets skin-side down on the prepared baking sheet.
- Bake for 12-15 minutes, or grill for 4-5 minutes per side, until the salmon flakes easily with a fork.
- For a caramelized top, broil for the last 2-3 minutes, watching closely to prevent burning.
- Cook your rice according to package instructions and fluff it with a fork.
- In a small pot, boil water and add the shelled edamame. Cook for 3-5 minutes until tender, then drain.
- Thinly slice the cucumber and set aside.
- Slice the avocado just before serving to keep it fresh.
- Chop the green onions for garnish.
- In a bowl, place a serving of cooked rice as the base.
- Top with the cooked salmon fillet, edamame, cucumber, avocado, and green onions.
- Sprinkle with sesame seeds, if using, and serve with pickled ginger and seaweed sheets on the side, if desired.
Notes
- For a vegetarian option, substitute the salmon with tofu or tempeh.
- Feel free to customize the bowl with your favorite vegetables or toppings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes