I absolutely love miso. It has an incredible amount of salty, savory umami flavor. Miso and salmon go perfectly together and it is one of my favorite ways to eat fish. You can add so many veggies and extras to this bowl and make it to your taste.
Cubes of salmon are marinated for 30 minutes or so in a bunch of my favorite Asian ingredients like soy, miso, rice vinegar, sesame oil, fish sauce, ginger and garlic. The amount of flavor you can get from just a few different ingredients is one of the reasons we love Asian food so much. The salmon is then pan seared to give it a nice crispy crust.
I served this meal with white rice, but you could also use brown rice, quinoa, or any other grain you like, or make it a salad. I added some quick pickled cucumbers and hoisin broccolini to ours, but you could also add avocado, broccoli, carrot, spinach, or really any veggie you like as well as fresh herbs. You can also add a drizzle of sriracha or other hot chili sauce over the top if you like.
Miso Ginger Salmon Bowls
For the salmon:
- 4 tbsp miso paste white or a mix of red/white
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar or honey
- 1/4 cup soy sauce
- 1 tbsp minced fresh ginger
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes
- 2 lbs salmon skin removed and cut into cubes
For the bowls:
- Hot cooked rice or other grain
- veggies of your choice cucumbers, broccoli, carrots, avocado etc
- herbs chopped like cilantro or mint
- Combine the marinade ingredients and blend well. Pour half the marinade onto the salmon cubes and mix well. Allow to rest 30 minutes.
- Place the other half of the marinade in a small sauce pan and cook over medium for a few minutes to meld the flavors and then allow to cool.
- Heat a skillet with the olive oil until hot. Add the salmon cubes and allow to cook undisturbed until they are browned and crispy. Flip them and brown on the other side. Continue cooking and stirring occasionally until the fish is cooked.
- Add your rice or grain to a bowl then top with salmon and whatever veggies and herbs you use. Drizzle with a bit more sauce and serve the rest of the side.
One thought on “Miso Ginger Salmon Bowls”
This will be my new salmon prep for sure–it’s AMAZING and even won over the non-salmon lovers in the house. It gets beautifully caramelized but has enough heat to keep it from being too sweet. Absolutely delicious with asparagus over rice!