I am on a roll with these grain bowls y’all! I just can’t get enough – they are so easy and tasty. Seriously…the combinations are endless and you can do some many different things with these. I have made it easy for you and compiled some of my own flavor combinations that I think are incredible. This one is an asian inspired bowl featuring salmon with a delicious miso-soy dressing to drizzle on top. I will admit, I attempted to do a sesame crusted salmon, but that part did not work out as I had hoped, so I skipped that part in the instructions. All of my sesame seeds essentially just fell off when I went to flip it over – sometimes ya nail it and sometimes you fail it. The rest of the recipe is great and turned out perfect! I do use peanut oil, but for anyone with allergies or if you’re not a huge fan, you can swap for a 1:1 ratio of sesame oil, avocado oil, or olive oil. I would recommend sesame oil just because it will add more flavor than the other two options. Anyways – if you’re feeling like some take out but aren’t trying to put on that extra fluff for the winter, this is a much healthier (and tastier) option that will leave you satisfied but feeling light!
- 2 Cups Broccoli Florets
- 5 Carrots, Diced in to ~1/2″ pieces
- 1 Red Bell Pepper, Sliced
- 2 Salmon Fillets
- 5 Green Onions, Diced in to 1″ Pieces
- 1 Cup Brown Rice
- 2 Tbsp Peanut Oil
- 2 Tbsp Minced Garlic
- 2 Tbsp Olive Oil
- Salt + Pepper
For the Salmon Marinade:
- 2 Tbsp Sambal Oelek
- 1/4 Cup Soy Sauce
- 4 Tbsp Rice Vinegar
- 2 Tbsp Peanut Oil
- 2 Tbsp Fish Sauce
- 2 Tbsp Hoisin
- 2 Tbsp Chili Crunch Oil
For the Sauce:
- 3 Tbsp Miso Paste
- 3 Tbsp Soy Sauce
- 2 Tbsp Rice Vinegar
- 1 Tbsp Sambal Oelek
- 2 Tbsp Sesame Seeds
- 2 Tbsp Hoisin
- Preheat the oven to 450 degrees Fahrenheit.
- First let’s make the marinade for the salmon – in a wide, shallow bowl add in the 2 tbsp sambal oelek, 1/4 cup soy sauce, 4 tbsp rice vinegar, 2 tbsp peanut oil, 2 tbsp fish sauce, 2 tbsp hoisin, and 2 tbsp chili crunch oil and whisk to combine well. Add in the salmon fillets and set aside while you prep the remaining ingredients.
- In a mixing bowl, add the diced carrots and 1 tbsp peanut oil. Season with salt and pepper to taste and toss to evenly combine. Transfer to a baking sheet.
- In the same bowl, add the broccoli florets, 2 tbsp minced garlic, 1 tbsp peanut oil and salt and pepper to taste. Toss to evenly combined and transfer to the baking sheet with the carrots.
- Add the sliced red bell pepper to the baking sheet as well and place the vegetables in the oven to roast for 25-30 minutes.
- While the vegetables are roasting, let’s make the rice and salmon.
- In a medium pot, add the 1 cup of brown rice with 2 cups of water. Bring to a simmer, reduce the heat to low, cover and cook for 15-20 minutes until the rice is cooked and the water fully absorbed. *Once finished cooking, remove from the heat, fluff with a fork, cover and set aside.
- While the brown rice is cooking – let’s get the salmon cooked. Heat a large pan over medium heat and add 2 tbsp olive oil. Once the pan is hot, add the salmon (skin side down) and pour in whatever marinade is left. Cover and cook for 6 minutes.
- Carefully flip the salmon over – at this point, add in the green onions, cover and continue cooking for another 6-8 minutes until the salmon is cooked through.
- When everything is ready, let’s quickly make the sauce before plating. In a bowl, add the 3 tbsp miso paste, 3 tsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sambal oelek, 2 tbsp hoisin, and 2 tbsp sesame seeds. Whisk together until well combined.
- Now let’s assemble! Divide the rice and vegetables between two bowls. Add 1 salmon fillet to each bowl and top the salmon with the green onions. Drizzle with the miso-soy dressing and serve!