Miso Salmon Grain Bowl (Printable)
Miso-glazed salmon over hearty grains with fresh vegetables for a nourishing balanced meal.
# 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 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 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 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 each salmon fillet generously on all sides with the miso marinade. Let 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 fish flakes easily when tested with a fork and reaches an internal temperature of 145°F.
05 - While the salmon roasts, whisk together the rice vinegar, soy sauce, sesame oil, and honey or maple syrup in a small bowl until emulsified. Set aside.
06 - Divide the cooked grains evenly among four serving bowls. Arrange the blanched edamame, shredded carrots, sliced cucumber, avocado, radishes, and scallions in sections around each bowl.
07 - Place a hot miso-glazed salmon fillet on top of each assembled bowl. Drizzle with the prepared dressing and garnish with toasted sesame seeds and nori strips. Serve immediately.
# Expert Tips:
01 -
- The miso glaze does most of the heavy lifting so even on your most exhausted evenings dinner feels intentional.
- It bends to whatever vegetables and grains you have hiding in your crisper drawer.
02 -
- Do not skip the resting time for the marinade because those ten minutes are when the miso actually penetrates the fish.
- Watch the salmon closely after the twelve minute mark because it goes from perfect to overcooked in what feels like seconds.
03 -
- Pat the salmon dry before glazing so the miso mixture actually sticks instead of sliding off.
- Toasting your sesame seeds in a dry pan for thirty seconds transforms them from a garnish into something people will notice.