Wild Salmon Bowl With Miso-Ginger Dressing

One of my favorite ways to eat salmon is in a rice bowl with a variety of cooked and raw vegetables. So fresh, colorful, healthy and delicious - what’s not to love?! The miso-ginger dressing that the salmon bakes in is so flavorful and has a perfect balance of sweet, salty and citrusy notes. I like to make a little extra to drizzle over the bowl, not to mention it’s a great sauce to dip vegetables in or to dress a simple salad. 

I probably cook a version of this dish once a week, that’s how much I love it. You can mix so many different vegetables and make it slightly different each time so you’ll never get tired of it. Other vegetables you can add to this dish or substitute other ingredients for are broccoli, edamame, spiralized zucchini and carrots, eggplant, asparagus, snow peas and fresh tomatoes. You can really get creative and have fun with the flavors here. I’m thinking a truffle-garlic sauce will be a great glaze for the salmon next time. Will have to do some experimenting in the kitchen!

For now, enjoy making this nutritious salmon bowl and check out my playlist here. 

Ingredients

Wild salmon

Golden beets

Baby bok choy

Shiitake mushrooms

White or brown rice

Avocado

Baby spinach 

Cucumber

Micro greens 

Sesame seeds

1 tbsp olive oil 

1 tbsp sesame oil 

Sea salt and pepper

For Miso-Ginger Dressing

1 tbsp white or yellow miso

2 tbsp rice vinegar

1 tbsp fresh lime juice

1-inch piece fresh ginger, grated

1 garlic clove, grated or minced 

Pinch cayenne

2 tbsp roasted sesame oil

2 tbsp olive oil

1 tsp tamari or soy sauce 

1 tsp raw honey

Instructions

Preheat oven to 350 degrees. 

Start with the beets since those take the longest to cook. Peel beets, cut into quarters and place on baking dish covered with parchment paper. Drizzle with olive oil and season with sea salt.

Bake beets in oven for 30-40 minutes. When the timer goes off, pierce a beet with a fork or knife to check if it’s ready. If the fork or knife slides in easily then the beets are done. If they seem hard, continue to cook for another 10 minutes or until tender and slightly al dente.  

For the miso-ginger dressing, combine the miso, vinegar and lime juice in a small bowl and whisk together until well blended. Add the remaining ingredients and mix. 

To prepare your fish, rinse under cold water and pat dry. Place the fish in a glass baking dish, and cover with miso-ginger dressing. Roast the fish in a 350 degree oven for about 15 minutes. 

While fish is roasting, cook your rice and steam the bok choy.

In a medium sized frying pan, heat a tablespoon sesame oil and sauté shiitake mushroom. Stir constantly and cook until just tender for about 6-8 minutes. In the last minute add a splash of tamari or soy sauce. Take off heat and set aside.

Spiralize or grate 2-3 carrots and set aside. 

Once fish, rice and vegetables are all done it’s time to plate. In a bowl, start with a bed of spinach then add serving of rice and place the fish on top. Add your vegetables around your fish and garnish with sesame seeds and micro greens. Drizzle some of the miso-ginger dressing over your bowl and enjoy!