Miso Glazed Salmon Bowl (Print Version)

Savory-sweet glazed salmon over jasmine rice with tender spinach and aromatic ginger-garlic flavors.

# Components:

→ Salmon and Marinade

01 - 4 salmon fillets, skinless, approximately 5.3 oz each
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon grated fresh ginger
09 - 1 clove garlic, minced

→ Rice

10 - 1.5 cups jasmine rice
11 - 3 cups water
12 - Pinch of salt

→ Sautéed Spinach

13 - 10.6 oz fresh spinach leaves
14 - 1 tablespoon vegetable oil
15 - 1 teaspoon grated fresh ginger
16 - 1 clove garlic, minced
17 - Pinch of salt
18 - 1 teaspoon soy sauce

→ Garnishes

19 - 2 green onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - 1 sheet nori, cut into thin strips, optional
22 - Lime wedges, optional

# Directions:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over fillets, coating thoroughly. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover with lid, and simmer for 12 to 15 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes.
04 - Heat vegetable oil in a large skillet over medium heat. Add ginger and garlic; sauté for 30 seconds until fragrant. Add spinach and salt, tossing continuously until just wilted, approximately 1 to 2 minutes. Finish with soy sauce and remove from heat.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the prepared tray. Broil or bake for 8 to 10 minutes until salmon is cooked through and glaze is caramelized.
06 - Divide cooked rice among four bowls. Top each portion with sautéed spinach and a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.

# Expert Advice:

01 -
  • The miso glaze caramelizes into a sweet-savory crust that makes plain salmon unforgettable.
  • Everything cooks in under 35 minutes, so you can have a restaurant-quality bowl on a Tuesday.
  • It's endlessly adaptable with whatever greens, grains, or toppings you have on hand.
  • Each bite feels nourishing and indulgent at the same time, like taking care of yourself tastes this good.
02 -
  • Pat the salmon fillets completely dry before marinating or the glaze will slide right off instead of clinging and caramelizing.
  • Don't skip the resting time for the rice, those 5 minutes off the heat let the grains finish steaming and become perfectly fluffy.
  • Watch the salmon closely under the broiler, the sugars in the glaze can go from golden to burnt in less than a minute.
03 -
  • Reserve a tablespoon of the marinade before adding the salmon, then brush it on during the last minute of broiling for an extra glossy finish.
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling, it wakes up their flavor and makes them taste almost buttery.
  • If your broiler runs hot, move the rack down one notch to give the salmon time to cook through before the glaze burns.
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