Miso Salmon Grain Bowl (Print version)
Tender miso-glazed salmon over hearty grains with fresh vegetables and sesame dressing for a balanced, flavorful meal.
# What goes in:
→ 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
07 - 1 tsp freshly grated 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 tbsp toasted sesame seeds
16 - 1 sheet nori, cut 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
# Cooking steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small bowl, whisk together white miso paste, soy sauce, mirin, sesame oil, honey, and freshly 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 fish flakes easily when tested 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, avocado, and radishes, and thinly slice the scallions. Arrange all vegetables and toppings within reach for assembly.
06 - In a small bowl, combine rice vinegar, soy sauce, sesame oil, and honey or maple syrup. Whisk until fully blended. Set aside.
07 - Divide the cooked grains evenly among four bowls. Arrange edamame, shredded carrots, sliced cucumber, avocado, radishes, and scallions in sections around each bowl over the grain base.
08 - Place a hot miso-glazed salmon fillet on top of each assembled bowl. Drizzle with the prepared dressing, sprinkle with toasted sesame seeds and nori strips. Serve immediately while the salmon is warm.
# Tips from flavorandfeast:
01 -
- The miso marinade works like magic on almost any protein, so once you know it you will use it everywhere.
- Everything cooks in under forty minutes, which feels almost too fast for something this gorgeous and satisfying.
02 -
- Do not marinate the salmon longer than thirty minutes or the miso will start to cure the fish and change its texture completely.
- Letting the cooked grains cool slightly before assembling prevents the avocado and cucumber from wilting on contact.
03 -
- Pat the salmon dry before brushing on the marinade so the glaze adheres instead of sliding off the surface.
- Toast your sesame seeds in a dry skillet for about sixty seconds and you will never go back to untoasted again.