Miso Salmon Grain Bowl (Print Version)
Miso-glazed salmon over wholesome grains with fresh vegetables and sesame dressing.
# What You Need:
→ 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 grated fresh ginger
→ Grains
08 - 2 cups cooked brown rice (quinoa, farro, or grain blend may be substituted)
→ 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
# Directions:
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 comes to temperature.
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, whisk together the rice vinegar, soy sauce, sesame oil, and honey or maple syrup in a small bowl until the dressing is emulsified.
06 - Cook grains according to package directions if not already prepared. Arrange the blanched edamame, shredded carrots, sliced cucumber, sliced avocado, sliced radishes, and sliced scallions for assembly.
07 - Divide the cooked grains evenly among four bowls. Arrange the prepared vegetables attractively around each bowl over the grain base.
08 - Top each bowl with a hot miso-glazed salmon fillet. Drizzle with the prepared dressing, sprinkle with toasted sesame seeds and nori strips. Serve immediately.
# Insider Tips:
01 -
- The miso glaze is sweet, savory, and utterly addictive once you get the hang of it.
- Everything comes together on one sheet pan while your grains cook, so cleanup is surprisingly minimal.
- It adapts to whatever vegetables are lurking in your crisper drawer, making it a practical weeknight hero.
02 -
- Do not skip the parchment paper because miso glaze burns easily and bonds aggressively to bare metal pans.
- Letting the salmon rest for a minute after roasting keeps the juices from running out when you transfer it to the bowl.
03 -
- If your miso paste is cold from the fridge, warm it briefly in the microwave for 10 seconds before whisking so it blends smoothly without lumps.
- Toasting sesame seeds in a dry pan for two minutes transforms them from dusty afterthought to something genuinely fragrant.