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.)
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.
Notes
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Broiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg