Salmon Bowl with Miso Soy Dressing

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!

Ingredients:

  • 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

To Make:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. While the vegetables are roasting, let’s make the rice and salmon.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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!

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