Name: Miso Glazed Salmon Buddha Bowl: 5 Irresistible Flavors
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 2 fillets Salmon (Fresh or frozen, thaw if frozen.); 3 tablespoons White Miso (Can substitute with yellow miso.); 2 tablespoons Mirin (Mix water and sugar as an alternative.); 2 tablespoons Soy Sauce (Use tamari for gluten-free.); 1 tablespoon Honey (Maple syrup for vegan option.); 1 tablespoon Sesame Oil (Toasted sesame oil for richer flavor.); 2 tablespoons Kewpie Mayo (Regular mayo as alternative.); 1 tablespoon Rice Vinegar (Apple cider vinegar can be used.); 1 tablespoon White Sesame Seeds (Black sesame seeds for contrast.); 1 cup Vegetable Toppings (Cucumber, carrot, radish, edamame, avocado.); 1 cup Quinoa or Rice (Substitute with farro or millet if desired.)

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Miso Glazed Salmon Buddha Bowl is a delightful dish that combines the rich flavors of miso with the flaky goodness of salmon. This nutritious bowl features creamy sesame dressing and is ready in under 30 minutes. The perfect meal for busy weeknights, it offers not just flavor but also a burst of health benefits. With a combination of fresh ingredients and the satisfying texture of quinoa or rice, this dish is sure to please everyone at the table.

Why You’ll Love This Miso Glazed Salmon Buddha

This miso glazed salmon bowl is perfect for anyone looking for a quick and nutritious meal. Here’s why:

It’s packed with nutrients, offering a healthy dose of protein and healthy fats.
The combination of flavors—from the umami of miso to the sweetness of honey—creates a delicious harmony.
Preparation is simple and quick, making it ideal for quick miso salmon dinner ideas.
This dish can easily be customized based on what you have on hand, allowing for a variety of Buddha bowl ingredients with salmon.
It’s gluten-free, thanks to the use of tamari instead of soy sauce.
The creamy sesame dressing adds an extra layer of flavor, making it a delicious miso glazed salmon meal.

Ingredients for Miso Glazed Salmon Buddha

Gather these items:

2 fillets Salmon (Fresh or frozen, thaw if frozen.)
3 tablespoons White Miso (Can substitute with yellow miso.)
2 tablespoons Mirin (Mix water and sugar as an alternative.)
2 tablespoons Soy Sauce (Use tamari for gluten-free.)
1 tablespoon Honey (Maple syrup for vegan option.)
1 tablespoon Sesame Oil (Toasted sesame oil for richer flavor.)
2 tablespoons Kewpie Mayo (Regular mayo as alternative.)
1 tablespoon Rice Vinegar (Apple cider vinegar can be used.)
1 tablespoon White Sesame Seeds (Black sesame seeds for contrast.)
1 cup Vegetable Toppings (Cucumber, carrot, radish, edamame, avocado.)
1 cup Quinoa or Rice (Substitute with farro or millet if desired.)

How to Make Miso Glazed Salmon Buddha Step-by-Step

Step 1: In a large Ziploc bag, combine salmon fillets with white miso, mirin, soy sauce, honey, and sesame oil. Seal and refrigerate for at least 1 hour.
Step 2: Preheat oven to 375°F (190°C) and prepare a lined baking pan.
Step 3: Transfer marinated salmon to the baking pan and bake for 12-15 minutes until opaque and flaky.
Step 4: Brush the fillets with reserved marinade and broil for an additional 5 minutes.
Step 5: In a small bowl, combine ground sesame seeds, Kewpie mayo, honey, soy sauce, rice vinegar, and sesame oil. Whisk until smooth.
Step 6: In each serving bowl, add cooked quinoa or rice, then arrange vegetable toppings around the grain. Top with glazed salmon, drizzle with dressing, and sprinkle with sesame seeds.

Pro Tips for the Best Miso Glazed Salmon Buddha

Keep these in mind:

Marinate the salmon longer for deeper flavor.
Use a meat thermometer to ensure the salmon is perfectly cooked to 145°F (63°C).
Feel free to swap in seasonal vegetables for your Buddha bowl to keep it fresh and exciting.
This dish can be prepared gluten-free by sticking to tamari and ensuring all sauces are gluten-free.

Best Ways to Serve Miso Glazed Salmon Buddha

Here are some serving suggestions:

Pair with a side of steamed broccoli for added nutrients.
Top with sliced avocado for a creamier texture.
Serve alongside a light miso soup to complete the meal.

How to Store and Reheat Miso Glazed Salmon Buddha

To store leftovers, place the components in airtight containers. The salmon can be refrigerated for up to 3 days. For meal prep, assemble the bowls without dressing or avocado, adding those right before serving. Reheat in the oven or microwave until warmed through.

Frequently Asked Questions About Miso Glazed Salmon Buddha

What’s the secret to perfect Miso Glazed Salmon Buddha?

The secret lies in the marination time. Allowing the salmon to soak in the miso mixture enhances the flavor significantly, making for a richer dish.

Can I make Miso Glazed Salmon Buddha ahead of time?

Yes, you can prep the ingredients in advance. Marinate the salmon the night before and store the grains and vegetables separately to maintain freshness.

How do I avoid common mistakes with Miso Glazed Salmon Buddha?

Ensure not to overcook the salmon; it should flake easily but remain moist. Also, balance the flavors in your dressing to avoid overpowering the dish.

Variations of Miso Glazed Salmon Buddha You Can Try

Here are a few variations to explore:

Substitute salmon for tofu for a vegan alternative.
Try different grains such as farro or millet for a unique texture.
Experiment with various seasonal vegetables to keep things fresh.
Use a spicy mayo instead of Kewpie for an added kick.

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Miso Glazed Salmon Buddha Bowl: 5 Irresistible Flavors

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Author: Sarah
Total Time: 90 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

A nutritious Miso Glazed Salmon Buddha Bowl with creamy sesame dressing that delights the palate and is ready in under 30 minutes.

Ingredients

Scale

2 fillets Salmon (Fresh or frozen, thaw if frozen.)
3 tablespoons White Miso (Can substitute with yellow miso.)
2 tablespoons Mirin (Mix water and sugar as an alternative.)
2 tablespoons Soy Sauce (Use tamari for gluten-free.)
1 tablespoon Honey (Maple syrup for vegan option.)
1 tablespoon Sesame Oil (Toasted sesame oil for richer flavor.)
2 tablespoons Kewpie Mayo (Regular mayo as alternative.)
1 tablespoon Rice Vinegar (Apple cider vinegar can be used.)
1 tablespoon White Sesame Seeds (Black sesame seeds for contrast.)
1 cup Vegetable Toppings (Cucumber, carrot, radish, edamame, avocado.)
1 cup Quinoa or Rice (Substitute with farro or millet if desired.)

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Instructions

In a large Ziploc bag, combine salmon fillets with white miso, mirin, soy sauce, honey, and sesame oil. Seal and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C) and prepare a lined baking pan.
Transfer marinated salmon to the baking pan and bake for 12-15 minutes until opaque and flaky.
Brush the fillets with reserved marinade and broil for an additional 5 minutes.
In a small bowl, combine ground sesame seeds, Kewpie mayo, honey, soy sauce, rice vinegar, and sesame oil. Whisk until smooth.
In each serving bowl, add cooked quinoa or rice, then arrange vegetable toppings around the grain. Top with glazed salmon, drizzle with dressing, and sprinkle with sesame seeds.