Description
Thes Miso Salmon Bowls are clean and simple with savory Asian flavors. Salmon bites with roasted shiitakes, edamame, avocado, and red cabbage drizzled with a delicious miso dressing. Vegan and gluten-free adaptable.
Ingredients
Salmon Bites
- 1 pound salmon fillets, fully thawed- choose fillets that are even in thickness. (Skin off or peel off after cooked) Or sub tofu.
- 1/4 teaspoon 5-spice
- 1/4– 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/8 –1/4 teaspoon cayenne
- 1 teaspoon sugar
Salmon Bowl Ingredients
- 3–4 cups cooked rice (brown rice, jasmine rice, black rice, or other cooked grain, or cooked cauliflower rice)
- 2 cups (8 ounces) fresh shiitake mushrooms
- 2 cups edamame, shelled and thawed (or sub cucumber)
- 1 large avocado
- 2 cups red cabbage, shredded (see notes if you prefer cooked cabbage)
- Optional Garnishes: sesame seeds, cilantro, scallions, microgreens, Chili Crisp or Peanut Chili Crunch
Miso Dressing
- 1/4 cup olive oil
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup (or honey)
- 2 tablespoons miso paste
- 2 tablespoons soy sauce or Braggs Liquid Aminos
- 2 tablespoons water
- 1 small garlic clove
- 2 teaspoons fresh ginger, sliced
- 1/4 teaspoon salt
- pinch cayenne
Instructions
- Set Rice to cook according to package directions. See Jasmine Rice.
- Miso Dressing: Place all ingredients in the blender, and blend until silky smooth.
- Roast the Shiitakes: Take off the woody stems and brush the shiitakes with some of the miso dressing. Place in a single layer on a baking sheet in a preheated oven at 450F degrees for 15 – 20 minutes, depending on the size of the mushrooms.
- Salmon: Mix together 5-spice, salt, garlic powder, onion powder, ginger, black pepper, cayenne, and sugar in a bowl. Pat the salmon fillets with a paper towel to soak up any moisture. Cut into 1-inch cubes and toss in the spice mix gently stirring, until fully coated.
- Preheat the air fryer to 400F degrees. See notes for alternative cooking options. Arrange salmon on the rack with a little space between each piece. (Do this in two batches if needed.) Spraying on a little olive oil will help them crisp up a bit- this is totally optional.
- Air fry for 3 minutes. Turn the salmon pieces and cook for 2 minutes more, depending on how thick your salmon pieces are. The internal temperature should be about 125F degrees. It continues to cook as it cools. Try not to overcook!
- Assemble the bowls: Divide the warm rice between bowls. (Shallow bowls work nicely here.) Arrange the shiitakes, edamame, avocado, cabbage and salmon in the bowls. (Makes 4 bowls, can easily be made ahead for meal prep.)
- Drizzle a few tablespoons of dressing over each bowl, over all the components including the salmon.
Garnish with fresh cilantro, green onions, toasted sesame seeds and chili flakes or sriracha.
Notes
Salmon bites in the oven: Bake at 450 on a metal rack over the baking sheet pan or parchment lined 5- 7 minutes.
Salmon bites pan seared: Heat oil in a large skillet over medium-high heat. Sear the salmon until deeply golden- about 3 minutes. Flip, sear the other sides 3-4 minutes- time will depend on the thickness of the pieces.
Alternative to raw red cabbage, cut in thicker wedges, brush with the miso dressing, and roast alongside the shiitakes.
If there are leftovers, you can mix the dressing in with the rice and add veggies on top- it will soften the rice and create more of a grain salad.
Nutrition
- Serving Size: one bowl- including 1/2 cup rice and miso dressing
- Calories: 620
- Sugar: 9.5 g
- Sodium: 575 mg
- Fat: 28 g
- Saturated Fat: 3.7 g
- Carbohydrates: 58.8 g
- Fiber: 9 g
- Protein: 39 g
- Cholesterol: 57.9 mg