FNK GLAZED SALMON MISO SOUP RICE BOWL Food Network Kitchen Food Network Soy Sauce, Brown Sugar, Lemon Juice, Salmon, Ginger, Scallions, Yellow Miso, Shiitake Mushrooms, Baby Bok Choy, Rice, Seaweed Snack, Sesame Seeds, Sambal
Recipe courtesy of Food Network Kitchen

Glazed Salmon Miso Soup Rice Bowl

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
Stretch just half a pound of salmon to feed four people in this satisfying miso-based soup. At only two ounces of fish per person, you may be able to spring for the ocean-friendly wild caught variety.

Ingredients

Directions

  1. Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.
  2. Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.
  3. Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.
  4. Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.