Miso Ginger Salmon Rice Bowl
Omega-3 rich salmon glazed with miso and ginger, served over brown rice with edamame and pickled vegetables. A Japanese-inspired anti-inflammatory powerhouse.
Anti-Inflammatory Ingredients
Ingredients
- 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
Instructions
Make glaze: whisk together miso paste, grated ginger, rice vinegar, sesame oil, and honey.
Pat salmon dry and coat with half the miso-ginger glaze.
Let salmon marinate for 10 minutes (or up to 1 hour in the fridge).
Bake salmon at 400°F for 12-15 minutes until cooked through.
Steam edamame according to package directions.
Divide brown rice between two bowls. Add edamame and sliced cucumber.
Place glazed salmon on top. Drizzle with remaining sauce.
Garnish with sesame seeds, green onions, and pickled ginger.
Nutritional Information
520
Calories
42g
Protein
48g
Carbs
18g
Fat
6g
Fiber
Tags
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