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Miso Salmon Buddha Bowls Recipe

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★★★★★

4.4 from 62 reviews

This Miso Salmon Buddha Bowl is a vibrant, nutritious meal featuring tender miso-glazed salmon baked to perfection, paired with fresh vegetables, creamy avocado, and a nutty sesame dressing. It’s a well-balanced dish combining delightful flavors and textures, perfect for a healthy lunch or dinner.

Ingredients

Scale

Salmon and Marinade

  • 3–4 salmon fillets
  • ¼ cup white miso
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 4 tbsp white sesame seeds

Sesame Dressing

  • ½ cup Kewpie mayo
  • 4 tsp honey
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 4 tsp sesame oil
  • 4 tbsp white sesame seeds (used for grinding)

Vegetables and Base

  • 1 cucumber, sliced
  • 1 carrot, shredded or julienned
  • 3–4 radishes, thinly sliced
  • 1 cup edamame, shelled
  • 1 avocado, sliced
  • 1 cup quinoa or rice, cooked

Instructions

  1. Marinate the Salmon: Combine the white miso, mirin, soy sauce, honey, and sesame oil in a large Ziploc bag or airtight container with the salmon fillets. Seal and gently massage to coat the salmon evenly. Refrigerate and let marinate for at least 1 hour to infuse the flavors.
  2. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the salmon.
  3. Bake the Salmon: Place the marinated salmon on a parchment-lined baking pan, reserving any leftover marinade for glazing. Bake the salmon for 12–15 minutes until it is cooked through and tender.
  4. Broil for Glaze: Brush the salmon with the reserved marinade and switch your oven to broil on high. Broil the salmon for 5 minutes more until it develops a glossy, caramelized finish. Adjust timing if your fillets are larger.
  5. Prepare the Sesame Dressing: Use a mortar and pestle or food processor to grind the sesame seeds until they reach a sandy texture. In a bowl, combine the ground sesame seeds with Kewpie mayo, honey, soy sauce, rice vinegar, and sesame oil. Whisk until smooth and well blended.
  6. Assemble the Bowls: Start by placing a scoop of cooked quinoa or rice at the base of each bowl. Neatly arrange cucumber slices, shredded carrot, radish slices, sliced avocado, and edamame around the grains. Place a baked salmon fillet on top of the vegetables.
  7. Dress and Serve: Drizzle the creamy sesame dressing generously over the entire bowl. Garnish with additional sesame seeds if desired and serve immediately for a fresh, colorful, and satisfying meal.

Notes

  • Marinate the salmon overnight for even deeper flavor.
  • Use low-sodium soy sauce to reduce salt content.
  • Quinoa offers a higher protein alternative to rice and adds extra texture.
  • Adjust the honey in the dressing to your preferred sweetness level.
  • Leftover dressing can be refrigerated for up to 3 days.
  • For a spicier twist, add a drizzle of sriracha or sprinkle red pepper flakes before serving.

Keywords: miso salmon, buddha bowl, healthy salmon recipe, sesame dressing, baked salmon, quinoa bowl, Japanese salmon bowl, nutritious bowl

Find it online: https://epicrecipebox.com/miso-salmon-buddha-bowls-recipe/