Miso Salmon Bowl

There are a few different components to this miso salmon bowl. On their own, the
components are all simple. When combined, they created something slightly
complex and incredibly delicious. Don't let this recipe intimidate you. It is
well worth the effort.

Servings: 2 servings

Author: Chef Ben Kelly

Prep Time:
40 minutes

Cook Time:
45 minutes

Total Time:
1 hour, 25 minutes

Course:

Main Course Lunch

Cuisine:

Japanese Canadian

Keywords:

Salmon Bowl series Fish and Seafood

Instructions

1 Heat your oven to 400°F.
2 In a medium mixing bowl, combine the miso paste, mayonnaise, honey, and
sriracha. Mix well. Add the salmon to the miso mixture, gently toss it to coat
it in the sauce, cover the bowl and put it in the fridge for 30 minutes.
3 In a separate bowl, toss the diced sweet potato with olive oil, salt, and
pepper. Spread the sweet potato out in a roasting pan and cook in the oven for
30 minutes, flipping halfway through. Once the sweet potato is cooked, take it
out of the oven and set it aside to cool.
4 While the sweet potato is in the oven, make the rice. Rince the brown rice under
cold running water until the water runs clear. Drain well. Put the rice in a
medium pot with 1 ½ cups of water. Bring the rice to a boil on high heat, turn
the heat down to low, cover the pot with a lid and cook the rice for 20 minutes.
Take the pot off the heat and let it rest for 10 minutes. Rice to water ratios
may vary by brand, so always read the instructions on the package.
5 Lightly oil a small roasting pan. Place the salmon on it. Roast the salmon in
the oven (still at 400°F) for 12 to 15 minutes or until cooked. Take the salmon
out of the oven and assemble the bowl. Discard the leftover marinade.
6 While the salmon is cooking, heat a large skillet over medium-high heat. Add in
canola oil and the snow peas. Stir-fry the snow peas for 3 minutes, add soy
sauce and cook for 30 more seconds. Take the pan off the heat and set it aside.
7 Divide the rice, sweet potato, snow peas and avocado among two bowls. Top with
the salmon and serve. Optionally, garnish the salmon with homemade Teriyaki
sauce and sesame seeds.

Miso Salmon Bowl

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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