Miso Ginger Salmon Rice Bowl
15 min
Prep time
20 min
Cook time
2
Servings
520
Calories
Omega-3 rich salmon glazed with miso and ginger, served over brown rice with edamame and pickled vegetables. A Japanese-inspired anti-inflammatory powerhouse.
Ingredients
2 servings- 2 wild-caught salmon fillets (6 oz each)
- 2 cups cooked brown rice
- 1 cup edamame, shelled
- 1 cup cucumber, sliced
- 2 tbsp white miso paste
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp raw honey
- Sesame seeds and green onions for garnish
- Pickled ginger for serving
Fights inflammation
Instructions
- 1
Step 1
Make glaze: whisk together miso paste, grated ginger, rice vinegar, sesame oil, and honey.
- 2
Step 2
Pat salmon dry and coat with half the miso-ginger glaze.
- 3
Step 3
Let salmon marinate for 10 minutes (or up to 1 hour in the fridge).
- 4
Step 4
Bake salmon at 400°F for 12-15 minutes until cooked through.
- 5
Step 5
Steam edamame according to package directions.
- 6
Step 6
Divide brown rice between two bowls. Add edamame and sliced cucumber.
- 7
Step 7
Place glazed salmon on top. Drizzle with remaining sauce.
- 8
Step 8
Garnish with sesame seeds, green onions, and pickled ginger.
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Nutrition per serving
Based on 2 servings.
520
Calories
42g
Protein
48g
Carbs
18g
Fat
6g
Fiber
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