Glazed Salmon Miso Soup Rice Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 446
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 22
- Cholesterol
- 31
- Sodium
- 1606
- Total: 45 min
- Active: 35 min
Ingredients
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
Directions
- 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.