Save This Miso Glazed Salmon Bowl is a masterclass in balanced flavors, featuring succulent salmon fillets coated in a savory-sweet glaze. Served over a bed of fragrant jasmine rice and complemented by ginger-infused sautéed spinach, it offers a nourishing and flavor-packed meal that is perfect for any occasion.
Save The combination of white miso, mirin, and honey creates a glaze that beautifully highlights the natural richness of the salmon. When paired with the subtle heat of fresh ginger and the earthiness of sautéed spinach, every bite provides a delightful complexity.
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 those requiring a gluten-free meal, ensure your miso paste is gluten-free and substitute the soy sauce with tamari. Additionally, you can swap the jasmine rice for brown rice or quinoa if you prefer a different grain base.
Varianten und Anpassungen
Add extra texture and nutrition by topping your bowl with sliced avocado, pickled ginger, or steamed edamame. These additions bring vibrant color and fresh flavor to the dish.
Serviervorschläge
This bowl is best enjoyed immediately while the salmon is warm and the glaze is glossy. For a complete dining experience, pair it with a glass of cold sake or a crisp, dry white wine.
Save Whether you are looking for a healthy weeknight dinner or a special weekend meal, this Miso Glazed Salmon Bowl provides a satisfying and restaurant-quality experience right at home.
Recipe Questions & Answers
- → What does miso glaze taste like?
The miso glaze delivers a rich umami flavor with subtle sweetness from honey and mirin, balanced by the salty depth of soy sauce. It creates a caramelized, savory coating that enhances the natural sweetness of the salmon.
- → Can I prepare the salmon ahead of time?
Yes, you can marinate the salmon up to 24 hours in advance. The longer marinating time intensifies the flavor, though 15-30 minutes is sufficient for a well-glazed result.
- → What can I substitute for jasmine rice?
Brown rice, quinoa, or even cauliflower rice work well as alternatives. Adjust cooking times accordingly—brown rice takes longer, while cauliflower rice cooks in just a few minutes.
- → Is this dish gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and ensuring your miso paste is certified gluten-free. Always check labels as some miso varieties contain barley or wheat.
- → How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The glaze should be bubbling and lightly caramelized, with the fish opaque throughout.
- → What other toppings work well?
Sliced avocado, pickled ginger, edamame, cucumber ribbons, or radishes add freshness and texture. A drizzle of sriracha or spicy mayo provides optional heat.