Glazed Salmon Miso Soup Rice Bowl

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.]

Total Time:
45 min
15 min
10 min
20 min

4 servings

  • 3 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon lemon juice
  • 8 ounces skin-on salmon fillet (preferably wild-caught)
  • 3 coins ginger, smashed
  • 2 scallions, green tops thinly sliced and white bottoms halved
  • 1/3 cup yellow miso
  • 8 shiitake mushrooms, stems removed and caps sliced
  • 2 heads baby bok choy, cut into 1/2-inch pieces
  • 4 cups cooked rice, hot
  • 6 sheets roasted seaweed snack, cut into thin strips with shears
  • Toasted sesame seeds, for garnish
  • Sambal or other hot chili sauce, for serving, optional
  • Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.

  • 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.

  • 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.

  • 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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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