Miso Glazed Salmon Rice Bowls

I love a good rice bowl – it is easy, flavorful, and there are so many options! This miso salmon one just might take the cake – except I forgot to add my pickled carrots I made the day before (rookie move). The miso adds a wonderful, creamy, rich flavor to any dish, but pairs exceptionally well with ~asian~ inspired cuisine. This dish is also perfect if you are wanting to eat healthier in the new year without sacrificing flavor. Salmon is a great source of protein and healthy fats plus the veggies add a great crunch and some greenery on the plate. Another swap not mentioned below is the Spicy Mayo – I swap the mayonnaise for greek yogurt. It is higher protein, less fat and you honestly can’t even tell the difference! Make these miso salmon bowls when you need a refresh in your meal prep game – all of the ingredients can be prepped and made ahead of time for quick lunches or dinners!

For the Salmon:

• 1.5 Lbs Salmon, Skin Removed
• 3 Tbsp Miso Paste
• 1 Tsp Minced Ginger
• 5 Garlic Cloves, Minced
• 2 Tbsp Soy Sauce
• 2 Tbsp Rice Vinegar
• 2 Tsp Sambal Oelek (Can sub Sriracha)

For the Rice Bowls:

• 2 Cups Cooked Rice, Seasoned with 1 Tbsp Sugar + 2 Tbsp Rice Vinegar
• 1 Cucumber, Thinly Sliced
• 4 Green Onions, Finely Diced
• Spicy Mayo (Optional)
• 2 Tbsp Black Sesame Seeds (Optional)
• Seaweed for Serving (Optional)

Serves: 4

Time: 35 Minutes

To Make:

1. Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with foil.
2. Using paper towels, pat dry the salmon to remove any excess moisture and transfer the salmon to the baking sheet (you can either cook one large piece of salmon or individual pieces depending on how you get it at the store!).
3. In a small bowl, combine the miso paste, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp ginger, minced garlic and 2 tsp sambal (or sriracha). Whisk together until smooth.
4. Using a spoon or brush, coat the salmon (on all sides) with the miso mixture, making sure to use all of it and get it evenly coated all over!
5. Place the salmon in the oven and cook for 25 minutes. (You will need to adjust the time based on the thickness of your salmon, but you want the thickest part to be at about 140 degrees fahrenheit internally).
6. While the salmon is cooking, prep your remaining ingredients – you can also top with pickled carrots, soft boiled egg, etc!
7. Once the salmon is finished cooking, remove from the oven and allow to set for 5 minutes. After 5 minutes, break the salon up into large chunks.
8. To assemble the bowls, add 1/2 cup of rice to each bowl and sprinkle on the black sesame seeds (if using). Top each bowl with 4-6oz of salmon. Then add the cucumbers and green onions. Drizzle the spicy mayo on top and serve with seaweed!