Save to Pinterest This Miso Glazed Salmon Bowl is a vibrant and balanced meal that brings together the best of Japanese-inspired flavors. Succulent salmon fillets are coated in a rich, savory-sweet miso glaze and caramelized to perfection, creating a dish that is as beautiful as it is delicious. Served over a bed of fragrant jasmine rice and accompanied by sautéed ginger spinach, this bowl offers a nourishing and flavor-packed experience that is perfect for any day of the week.
Save to Pinterest The secret to this dish lies in the marinade, where white miso, mirin, and soy sauce meld with fresh ginger and garlic to penetrate the fish with deep flavor. As the salmon broils, the honey in the glaze caramelizes, forming a delicious crust that contrasts beautifully with the tender, flaky interior. Complemented by the subtle aroma of jasmine rice and the zesty kick of ginger-sautéed spinach, every component of this bowl works in harmony.
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
To ensure the best results, use a baking sheet lined with foil for easy cleanup, as the miso and honey glaze can be sticky. Use tongs or a spatula to handle the delicate salmon fillets carefully. Always check ingredient labels for allergens such as fish, soy, and sesame before beginning.
Varianten und Anpassungen
For a gluten-free version, substitute the soy sauce with tamari and ensure your miso paste is certified gluten-free. If you prefer a different grain, jasmine rice can easily be swapped for brown rice or quinoa to increase the fiber content.
Serviervorschläge
Enhance your bowl by adding extra toppings such as sliced avocado, pickled ginger, or steamed edamame. For a complete dining experience, pair this meal with a glass of cold sake or a crisp white wine to complement the savory umami notes.
Save to Pinterest This Miso Glazed Salmon Bowl is more than just a meal; it is a celebration of simple, high-quality ingredients treated with care. Whether you are looking for a pescatarian-friendly dinner or a way to impress guests with minimal effort, this recipe delivers a restaurant-quality result right in your own kitchen. Enjoy every bite of this nourishing, Japanese-inspired creation.
Recipe FAQ
- → How long should I marinate the salmon?
Marinate the salmon for 15–30 minutes in the refrigerator. This allows the miso flavors to penetrate the fish without breaking down the texture. Longer marinating isn't necessary and could make the salmon too salty.
- → Can I use brown rice instead of jasmine rice?
Absolutely. Brown rice or quinoa work well as substitutes. Adjust the cooking time accordingly—brown rice typically requires 40–45 minutes to become tender. You can also use pre-cooked rice to speed up preparation.
- → What's the best way to achieve a caramelized glaze?
Broiling at high heat (220°C/425°F) creates the best caramelization. The sugars in the miso glaze will bubble and brown beautifully. Keep an eye on it during the last 2 minutes to prevent burning. Alternatively, pan-searing first then finishing under the broiler works great too.
- → Is this dish gluten-free?
It can be made gluten-free by using tamari instead of regular soy sauce and ensuring your miso paste is certified gluten-free. Traditional miso and soy sauce contain wheat, so always check labels carefully if avoiding gluten.
- → What other garnishes can I add?
Sliced avocado, pickled ginger, edamame, or cucumber make excellent additions. A drizzle of spicy mayo or extra chili oil adds heat. Pickled radishes or shredded carrots also bring color and crunch to the bowl.
