Miso Salmon Bowl
There are a few different components to this miso salmon bowl. On their own, the components are all simple. When combined, they created something slightly complex and incredibly delicious. Don't let this recipe intimidate you. It is well worth the effort.
Servings 2 servings
Ingredients
- 1 tablespoon miso Paste
- 2 tablespoon mayonnaise
- 1 teaspoon honey
- ½ teaspoon sriracha
- 2 portions salmon, skin off 170 g (6 ounces)
- 2 cups peeled and diced sweet potato
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- pinch black pepper
- ½ cup brown rice, uncooked
- 1 ½ cups water plus more to rinse the rice
- 1 avocado, peeled, pit removed and diced
- 200 g snow peas
- 2 tsp canola oil
- 2 tsp soy sauce
Instructions
- Heat your oven to 400°F.
- In a medium mixing bowl, combine the miso paste, mayonnaise, honey, and sriracha. Mix well. Add the salmon to the miso mixture, gently toss it to coat it in the sauce, cover the bowl and put it in the fridge for 30 minutes.
- In a separate bowl, toss the diced sweet potato with olive oil, salt, and pepper. Spread the sweet potato out in a roasting pan and cook in the oven for 30 minutes, flipping halfway through. Once the sweet potato is cooked, take it out of the oven and set it aside to cool.
- While the sweet potato is in the oven, make the rice. Rince the brown rice under cold running water until the water runs clear. Drain well. Put the rice in a medium pot with 1 ½ cups of water. Bring the rice to a boil on high heat, turn the heat down to low, cover the pot with a lid and cook the rice for 20 minutes. Take the pot off the heat and let it rest for 10 minutes. Rice to water ratios may vary by brand, so always read the instructions on the package.
- Lightly oil a small roasting pan. Place the salmon on it. Roast the salmon in the oven (still at 400°F) for 12 to 15 minutes or until cooked. Take the salmon out of the oven and assemble the bowl. Discard the leftover marinade.
- While the salmon is cooking, heat a large skillet over medium-high heat. Add in canola oil and the snow peas. Stir-fry the snow peas for 3 minutes, add soy sauce and cook for 30 more seconds. Take the pan off the heat and set it aside.
- Divide the rice, sweet potato, snow peas and avocado among two bowls. Top with the salmon and serve. Optionally, garnish the salmon with homemade Teriyaki sauce and sesame seeds.