Miso-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
Units
Scale
- 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.