Miso Glazed Salmon Bowl

Bring the elegance of a Japanese bistro to your dining table with this Miso Glazed Salmon Bowl. Featuring succulent salmon fillets coated in a savory-sweet glaze, this dish is perfectly balanced with fragrant jasmine rice and tender sautéed spinach seasoned with fresh ginger. It’s a nourishing, flavor-packed meal that is as visually stunning as it is delicious.

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The secret to this bowl's depth lies in the marinade, where white miso paste meets honey, mirin, and fresh aromatics. When broiled at a high temperature, the natural sugars in the glaze caramelize, creating a rich contrast to the delicate, flaky salmon and the bright, ginger-scented spinach.

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 the best results, use skinless salmon fillets to ensure the marinade coats every inch of the fish. When broiling, keep a close eye on the oven during the final minutes; the honey in the glaze can go from caramelized to burnt very quickly.

Varianten und Anpassungen

This recipe is easily adaptable for dietary needs. For a gluten-free version, substitute soy sauce with tamari and ensure your miso paste is gluten-free. You can also swap jasmine rice for brown rice or quinoa if you prefer a different grain base.

Serviervorschläge

Elevate your bowl by adding sliced avocado, pickled ginger, or edamame for extra texture and color. This meal pairs beautifully with a chilled glass of sake or a crisp, dry white wine like a Sauvignon Blanc.

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This Miso Glazed Salmon Bowl is a testament to how simple, fresh ingredients can come together to create a restaurant-quality meal in your own kitchen. Enjoy the perfect harmony of savory, sweet, and aromatic notes in every bite.

Recipe FAQs

→ How long should I marinate the salmon?

Marinate the salmon for 15–30 minutes in the refrigerator. This allows the miso glaze to penetrate the fish while not overwhelming its natural flavor. Longer marinating isn't necessary and could make the texture too salty.

→ Can I use brown rice instead of jasmine?

Absolutely. Brown rice adds nutty flavor and extra fiber, though it requires a longer cooking time of about 40–45 minutes. Quinoa also works beautifully and cooks faster than brown rice.

→ What can I substitute for mirin?

If mirin isn't available, use a mixture of equal parts rice vinegar and sugar, or substitute with dry sherry mixed with a pinch of sugar. The goal is maintaining that subtle sweetness that balances the miso.

→ Is this bowl gluten-free?

The traditional version isn't gluten-free due to soy sauce. Make it gluten-free by using tamari instead of regular soy sauce and ensuring your miso paste is certified gluten-free. All other ingredients are naturally gluten-free.

→ Can I cook the salmon on the stovetop?

Yes, pan-sear the salmon over medium-high heat for 3–4 minutes per side until nicely caramelized and cooked through. The stovetop method creates a delicious crust, though you'll need to watch closely to prevent burning the miso glaze.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Keep salmon, rice, and spinach in individual containers. Reheat gently in the microwave or oven at 160°C (325°F) until warmed through.