Your favorite duo - aka @kalejunkie and @chefbae - have come together to create your new favorite weeknight dinner recipe. These Miso Glazed Salmon Bowls are a twist on the classic Sweetgreen salmon bowls, but made better. They come together with tender chunks of salmon that are coated in a miso glaze and broiled to perfection, served on top of a bed of fluffy jasmine rice and a crisp and cool cucumber salad. Plus, it comes together in less than 20 minutes, which means that you can have dinner on the table in practically no time. Is there anything better than that?
Ingredients
For the Salmon:
- 1 ½ Pounds Salmon skin removed, cut into bite size pieces
- 2 Tablespoon White Miso or substitute chickpea miso paste
- 2 Tablespoon Coconut Aminos or substitute tamari or low sodium soy sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Toasted Sesame Oil
For the Creamy Cashew Sauce:
- ⅓ Cup Creamy Cashew Butter
- 1 Tablespoon Rice Vinegar
- 2 Cloves Garlic or 1 tsp garlic powder
- 1 Teaspoon Sriracha
- 1 Tablespoon Maple Syrup
For the Bowls:
- 2 Cups Rice cooked - I like using jasmine rice
- 1 English Cucumber cubed
- 2 Teaspoon Furikake Seasoning
- 1 Tablespoon Rice Vinegar
For Garnishing:
- Pickled Red Onions grab my recipe here!
- Sesame Seeds
- 1 Avocado sliced
Instructions
- To make these salmon bowls, start by preparing the salmon. Cut salmon into small bite size pieces and add them to a large bowl.
- Next, in another bowl, prepare the miso glaze. Add the miso, coconut aminos (or soy sauce), rice vinegar, maple syrup, and toasted sesame oil to a small bowl and whisk them to combine.
- Pour the glaze on top of the salmon and toss gently, until the salmon is coated in the marinade.
- Then, line a baking sheet with parchment paper and transfer the salmon to it. Make sure the salmon is spread out across the baking sheet, so that it cooks evenly.
- Turn the oven on to broil high (500 F) and transfer the baking sheet to the oven. Allow the salmon to broil for 8 minutes, or until it reaches your desired level of doneness.
- While the salmon is in the oven, prepare the Creamy Cashew Sauce. Add all of the sauce ingredients (the creamy cashew butter, rice vinegar, garlic, sriracha, and maple syrup) to a blender. Blend until smooth and creamy.
- Once the sauce has come together, taste and adjust the seasonings as needed.
- Once the salmon is done, remove it from the oven and set it aside.
- Next, prepare the bowls. Cook the rice according to your desired method and set it aside.
- Prepare the cucumber by cubing it into pieces and adding it to a small bowl. Toss the cucumber with the rice vinegar and furikake seasonings and set it aside.
- Finally, once the rice has cooked, build the bowls. Add a scoop of rice to the bottom of the bowl, followed by a scoop of the salmon and a scoop of the cucumber salad.
- Pour the Creamy Cashew Sauce on top, then garnish with pickled red onions, sesame seeds, and/or avocado, if desired. Serve immediately and enjoy!
Calories: 581kcal | Carbohydrates: 32g | Protein: 41g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 598mg | Potassium: 1363mg | Fiber: 5g | Sugar: 8g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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