Miso Salmon Grain Bowl (Printer-friendly)

Miso-glazed salmon over hearty grains with fresh vegetables and sesame dressing for a nourishing 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 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, cut 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 It:

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 fresh ginger until smooth and well combined.
03 - Brush each salmon fillet generously on all sides with the miso marinade. Allow the fillets to rest at room temperature for 10 minutes so the flavors penetrate the fish.
04 - Arrange the marinated salmon fillets on the prepared baking sheet. Roast in the oven 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 easy assembly.
06 - In a small bowl, combine the rice vinegar, soy sauce, sesame oil, and honey or maple syrup. Whisk until the dressing is emulsified and smooth.
07 - Divide the cooked grains evenly among four bowls. Artfully arrange the edamame, shredded carrots, sliced cucumber, avocado, radishes, and scallions around each bowl in sections.
08 - Place a hot miso-glazed salmon fillet on top of each bowl. Drizzle with the prepared dressing, sprinkle with toasted sesame seeds and nori strips. Serve immediately while the salmon is warm.

# Expert Tips:

01 -
  • The miso glaze does all the heavy lifting, turning plain salmon into something that tastes like it came from a restaurant.
  • Everything comes together in under an hour, which makes it perfect for nights when you want to feel accomplished without exhaustion.
  • The bowl format means you can customize every single layer based on what is lurking in your produce drawer.
  • Cleaning up is surprisingly minimal since the salmon roasts on one sheet pan and everything else is raw assembly.
02 -
  • If you leave the salmon marinating longer than thirty minutes the miso will start to cure the fish and change its texture completely.
  • The glaze burns easily under a broiler, so stick with conventional baking unless you are watching it like a hawk.
  • Letting the cooked grains cool slightly before assembly prevents the raw vegetables from wilting on contact.
03 -
  • Broil the salmon for the last two minutes of cooking if you want those gorgeous blistered spots on top.
  • Pickled ginger tucked into the bowl adds a tangy punch that elevates everything without any extra effort.

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