Miso Salmon Grain Bowl (Printable)
Miso-glazed salmon over wholesome grains with crisp vegetables and sesame dressing.
# 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 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
# 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. Allow to rest at room temperature for 10 minutes while the oven preheats.
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, cut the avocado, thinly slice the radishes, and chop the scallions. Arrange all vegetables 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 emulsified.
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.
08 - Place a hot miso-glazed salmon fillet on top of each grain bowl. Drizzle with the prepared dressing and sprinkle with toasted sesame seeds and nori strips. Serve immediately.
# Expert Tips:
01 -
- The miso glaze creates this restaurant-quality caramelization that makes you look like a pro
- You can prep everything ahead and just roast the salmon when youre ready to eat
- Its one of those meals that manages to be incredibly satisfying without leaving you feeling heavy
02 -
- The glaze can burn quickly if your oven runs hot, so keep an eye on it during the last few minutes
- Room temperature salmon cooks more evenly, so take it out of the fridge about 15 minutes before roasting
03 -
- Pat the salmon fillets dry before brushing on the glaze—wet fish equals steamed fish, and you want that roasted exterior
- Let the glaze cool slightly before brushing if it feels too thin, or it'll slide right off the fish