Miso Glazed Salmon Bowl (Printable Version)

Savory miso glazed salmon over jasmine rice with ginger spinach for a balanced meal.

# What You'll Need:

→ Salmon and Marinade

01 - 4 salmon fillets, 5.3 oz each, skinless
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon grated fresh ginger
09 - 1 clove garlic, minced

→ Rice

10 - 1.5 cups jasmine rice
11 - 3 cups water
12 - Pinch of salt

→ Sautéed Spinach

13 - 10.6 oz fresh spinach leaves
14 - 1 tablespoon vegetable oil
15 - 1 teaspoon grated fresh ginger
16 - 1 clove garlic, minced
17 - Pinch of salt
18 - 1 teaspoon soy sauce

→ Garnishes

19 - 2 green onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - 1 sheet nori, cut into thin strips, optional
22 - Lime wedges, optional

# How to Make It:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over, coating well. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - 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 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - 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, about 1 to 2 minutes. Finish with 1 teaspoon soy sauce. Remove from heat and set aside.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the tray. Broil or bake for 8 to 10 minutes, until salmon is cooked through and glaze is caramelized.
06 - 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.

# Expert Advice:

01 -
  • The miso glaze caramelizes into this glossy, umami-rich coat that makes the salmon taste like you've been cooking Japanese food for years.
  • It comes together in the time it takes to pour a glass of wine, which means you can actually feed people something impressive on a weeknight without losing your mind.
02 -
  • Don't skip marinating the salmon, even if you're in a rush—those thirty minutes let the flavors actually penetrate, which is the difference between good and memorable.
  • If your glaze looks too thick before you put it on the salmon, whisk in a teaspoon of water; if it looks too thin, you can brush it on more generously and it'll caramelize in the heat.
03 -
  • If you're cooking for more than four people, double the marinade but don't double the cook time; just use a larger baking sheet and give the salmon a minute or two longer.
  • You can make the glaze up to three days ahead and keep it in the fridge, which means you've got a head start when you actually want to cook.
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