A quick and easy dinner made with grilled miso salmon, fresh veggies, steamed rice, Japanese mayo and crispy noodles.
If you're looking for another fresh dinner bowl idea, you've come to the right place. My Grilled Miso Salmon Bowls are fresh, tasty and super easy to make.
If you haven't cooked with Miso paste before - don't be afraid! Miso has a lovely savoury/sweet flavour to it and is the base of many Japanese meals. It goes so well with salmon and is the hero of this dish.
How to make Grilled Miso Salmon Bowl:
Preheat the oven to 210°C fan grill. Remove skin from salmon and check for any bones then slice into small bite sized cubes.
Mix together the soy sauce, ginger, brown sugar, miso paste, lemon zest and juice. Pour over the salmon and leave to marinate if you have time.
Place marinated salmon on a lined baking tray and bake for 10 minutes under the grill until cooked through and turning golden brown.
To assemble, start with steamed rice then add sugar snap peas, red capsicum, avocado and crispy noodles. Place the grilled salmon on top then sprinkle over sesame seeds. Serve with kewpie mayo, sriracha and lemon wedges.
I have lots of yummy Bowl recipes on my website. Some of my favourites are Grilled Honey Soy Salmon Rice Bowls, Fish Taco Bowls and Quick Teriyaki Chicken Bowls.
Common questions and tips for Grilled Miso Salmon Bowl:
Is there a substitute for miso paste? If you can't find miso paste, or don't like it, you can leave it out. The other flavours in the sauce will still give the salmon a lovely flavour.
Where can I buy miso paste? Miso paste can be found in many supermarkets these days. You will also find it in Asian Specialty Stores.
TIPS
- This is a great meal to prepare the day before. You can chop up your veg and marinate your miso salmon overnight. Grab a bag of pre-cooked rice and then all you have to cook at dinner time is the salmon! Too easy.
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Grilled Miso Salmon Bowl
Salmon cooked in a tasty miso marinade served with rice, fresh vegetables, crispy noodles and Japanese mayo.
Ingredients
- 600g fresh salmon, boneless
- 4 Tbsp dark soy sauce
- 2 tsp crushed ginger
- 1 Tbsp brown sugar
- 1 Tbsp miso paste
- 1 tsp lemon zest
- 1 Tbsp lemon juice
To serve
- 2 cups steamed rice
- 100g sugar snap peas, finely sliced
- 50g crispy noodles
- 1 red pepper, finely sliced
- 1 avocado, diced
- 1 tsp sesame seeds
- Kewpie Mayo
- Sriracha
Instructions
- Preheat the oven to 210°C fan grill.
- Remove skin from salmon and check for any bones then slice into small bite sized cubes.
- Mix together the soy sauce, ginger, brown sugar, miso paste, lemon zest and juice.
- Pour over the salmon and leave to marinate if you have time.
- Place marinated salmon on a lined baking tray and bake for 10 minutes under the grill until cooked through and turning golden brown.
- To assemble: Start with steamed rice then add sugar snap peas, red capsicum, avocado and crispy noodles. Place the grilled salmon on top then sprinkle over sesame seeds. Serve with kewpie mayo, sriracha and lemon wedges.
Notes
- Your favourite seasonal vegetables can be added or substituted for the ones I have suggested.
- Cook your favourite type of rice such as jasmine, basmati or brown rice. To speed things up, you could use pre-cooked rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 634Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 96mgSodium: 1240mgCarbohydrates: 42gFiber: 6gSugar: 6gProtein: 41g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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