I feel compelled to share a great salmon recipe with you guys * at least * once a month, and it’s been almost twice that long since my last one. So! It’s high time we salmon again, y’all. I love salmon, unashamedly, unabashedly. LOVE. This recipe showcases the adorable “salmon bites” approach, which is great because we maximize the surface area of the fish, giving a greater chance for charring under the broiler. It’s purposeful, not just cute, the whole “bites” thing. Read on for more about this fantastic recipe or just jump ahead to the main event.
What you’ll need to make these Miso Maple Salmon Bite Bowls
This reads a little on the long side, and I’m sorry about that. It’s deceptive though, this recipe, as it really is simple to whip and and fast to boot. I am obsessed with it. That’s all I can say. The flavors are * so righteous * and I don’t recommend skipping on any of the things listed here. That said, if you want to swap out the garlicky stir fried bok choy for some sliced avocado or some lightly salted edamame, I’m cool with that.
INGREDIENTS
4 skinless salmon filets, cut into ¾ to 1-inch pieces
2 tablespoons white or red miso paste
2 teaspoons + 3 teaspoons soy sauce, divided
2 tablespoons maple syrup
½ teaspoon sesame oil
1 tablespoon rice wine vinegar
3 tablespoons canola or vegetable oil, plus more as needed
2 tablespoons of freshly grated or minced ginger (peeled first)
2 scallions, chopped, white and green parts separated
1 cup Jasmine rice
5 garlic cloves, minced grated
â…” cup Japanese mayonnaise or regular mayo
1.5 cups shelled edamame (thawed if previously frozen)
3 large carrots, shaved into thin ribbons (I use a vegetable peeler)
1 English cucumber, sliced as thin/thick as you like
How to make these miso maple salmon bite bowls
We’ll make some gingery rice. Then we’ll make a killer flavored mayo using things we’ve got in our pantry’s (you probably do). Then! We’ll make a super fast glaze for the salmon and blast those babies under the broiler. A few fresh veggies and an optional stir fried bok choy component round it all out and make for what is not only a very healthy meal, but one that is truly better than a lot of things I’ve had at restaurants lately. I won’t name names, but geez.
This miso maple salmon is a keeper, guys.
If you like the looks of this Miso-Maple Broiled Salmon Bite Bowls recipe, you might also want to check out:
Greek Salmon Bowls with Cream Tahini Sauce
Citrusy Parchment Baked Salmon and Veggies
5 Ingredient Salmon and Chorizo Skillet
Butter Roasted Salmon with Lemon and Capers
Crispy Skin Salmon with Easy Pan Sauce
PrintMiso-Maple Broiled Salmon Bite Bowls
A gorgeous, massively flavorful one-bowl meal that is not only healthy, it’s simple to make and even kinda fancy when you need it to be. Â
Ingredients
- 4 skinless salmon filets, cut into 3/4 to 1-inch pieces
- 2 tablespoons white or red miso paste
- 2 teaspoons + 3 teaspoons soy sauce, divided
- 2 tablespoons maple syrup
- 1/2 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 3 tablespoons canola or vegetable oil, plus more as needed
- 2 tablespoons of freshly grated or minced ginger (peeled first)
- 1 cup Jasmine rice
- 5 garlic cloves, minced grated
- 2/3 cup Japanese mayonnaise or regular mayo
- 4 large carrots, shaved into thin ribbons (I use a vegetable peeler)
- 1 English cucumber, sliced as thin/thick as you like
- 1 head of large bok choy (optional, sliced avocado or edamame are nice options as well; see note)
SERVING SUGGESTIONS: Sesame seeds, Sriracha, and chopped cilantro, for serving if desired.
Instructions
- Mix together the miso, 2 teaspoons of the soy sauce, the maple syrup, sesame oil, and vinegar. Add 1 TBSP water. Toss the salmon in this mixture until fully coated and arrange in an even later on a baking sheet.
- Meanwhile, add 1 TBSP of oil to a medium pot over medium heat. Add ⅔ of the ginger and cook for one minute. Add the rice and cook for another minute. Add 1 ¾ cups of water (or the recommended amount on your package), season with some salt, bring to a boil and then reduce to a simmer. Cover and cook according to package directions. Fluff with a fork and set aside.
- If using bok choy, add 2 TBSP of the oil to a large skillet over medium heat. Add â…” of the minced garlic and the remaining ginger and cook for 30 seconds. Increase the heat to high, add the chopped bok choy and season well with salt and pepper to taste. Cook, stirring constantly, until the greens/stems are tender and slicked with the garlicky oil. Set aside.
- Preheat the broiler. Adjust the rack to the middle position.
- In a bowl, stir together the mayo, remaining 3 teaspoons soy sauce, and the remaining garlic (or do this to taste). Stir and add Sriracha to taste, if you like a little spice. You can thin it out with a small amount of water, if you like. Set aside.Â
- When the broiler is preheated, broil the salmon bites until just cooked and browned on top – no need to turn – about 7 minutes.Â
- To serve, pile some of the gingery rice into a bowl and top with some of the salmon bites. Add some cucumber, carrots, and the bok choy if using (or sliced avocado or edamame). Drizzle with the mayo or serve that on the side, as you like. Shower with chopped cilantro, sesame seeds and serve.Â
Notes
NOTE: Large bok choy is the kind most widely available in non-Chinese grocery stores, and stir frying is a great way to utilize it. Just be sure to wash it very thoroughly in a bowl of water until all of the sandy/silty soil is gone.
