Miso Glazed Salmon Bowl

Succulent salmon fillets glazed with savory-sweet miso, served atop fragrant jasmine rice and sautéed spinach with ginger. This nourishing, flavor-packed bowl is perfect for a balanced meal, combining high-quality protein with vibrant greens and aromatic rice. Ready in just 35 minutes, it offers a restaurant-quality experience right in your home kitchen.

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This Japanese-inspired main dish is a harmony of flavors, where the richness of the salmon is balanced by earthy miso and a hint of spicy ginger. The sautéed spinach provides a glossy, fresh contrast to the sticky glaze, making every bite a delight.

Ingredients

• Salmon and Marinade: 4 salmon fillets (about 150 g each, skinless), 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger, 1 clove garlic, minced
• Rice: 1 1/2 cups jasmine rice, 3 cups water, Pinch of salt
• Sautéed Spinach: 300 g fresh spinach leaves, 1 tbsp vegetable oil, 1 tsp grated fresh ginger, 1 clove garlic, minced, Pinch of salt, 1 tsp soy sauce
• Garnishes: 2 green onions, thinly sliced, 1 tbsp toasted sesame seeds, 1 sheet nori, cut into thin strips (optional), Lime wedges (optional)

Instructions

1. Prepare the miso marinade

In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth.

2. Marinate the salmon

Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over, coating well. Refrigerate for 15–30 minutes while you prepare rice and spinach.

3. Cook the rice

Rinse jasmine rice under cold water. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes.

4. Sauté the spinach

Heat vegetable oil in a large skillet over medium heat. Add ginger and garlic; sauté 30 seconds until fragrant. Add spinach and a pinch of salt, tossing until just wilted (1–2 minutes). Finish with 1 tsp soy sauce. Remove from heat and set aside.

5. Cook the salmon

Preheat broiler or oven to 220°C (425°F). Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the tray. Broil or bake for 8–10 minutes, until salmon is cooked through and glaze is caramelized.

6. Assemble the bowls

Divide rice among four bowls. Top each with sautéed spinach and a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.

Zusatztipps für die Zubereitung

For a gluten-free version, use gluten-free soy sauce (tamari) and ensure miso paste is gluten-free. Be sure to watch the salmon closely during the final minutes of broiling to achieve perfect caramelization without burning the honey.

Varianten und Anpassungen

Substitute brown rice or quinoa for jasmine rice if preferred. You can also add sliced avocado, pickled ginger, or edamame for extra color and nutrition.

Serviervorschläge

Pair this flavorful bowl with cold sake or a crisp white wine to complement the savory-sweet miso glaze.

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With its vibrant presentation and satisfying textures, the Miso Glazed Salmon Bowl is a fantastic way to enjoy a balanced, Japanese-inspired meal at home. Finish with a squeeze of lime for a bright, citrusy lift that ties all the flavors together.

Recipe Questions & Answers

→ What does miso glazed salmon taste like?

Miso glazed salmon features a savory-sweet flavor profile with deep umami notes. The fermented miso paste creates a rich, earthy taste balanced by the sweetness of honey and mirin, while ginger adds a gentle warmth and brightness.

→ Can I use other types of fish?

Yes, this glaze works beautifully with other fatty fish like black cod, sablefish, or sea bass. For leaner options, try mahi mahi or trout, though reduce cooking time by 1-2 minutes to prevent drying.

→ How long should I marinate the salmon?

Fifteen to thirty minutes is ideal for flavor absorption without the texture becoming overly salty. Longer marinating up to 2 hours yields more intense flavor, but avoid exceeding 4 hours as the salt can break down the protein.

→ Is this dish gluten-free?

The traditional version contains gluten from soy sauce and some miso pastes. To make it gluten-free, substitute tamari for soy sauce and verify your miso paste is certified gluten-free, typically made from rice or chickpeas instead of barley.

→ Can I meal prep this bowl?

Absolutely. Cook the rice and spinach in advance, storing separately for up to 3 days. The salmon can be broiled ahead and refrigerated for 2-3 days—reheat gently at 160°C (325°F) for 8-10 minutes to maintain moisture. Keep garnishes fresh and add just before serving.

→ What vegetables can I substitute for spinach?

Bok choy, Swiss chard, or kale work wonderfully as substitutes. For a crunchier texture, try blanched broccoli or sugar snap peas. Sautéed shiitake mushrooms also complement the miso flavors beautifully.