Miso Salmon and Veggie Bowls
These miso salmon and veggie bowls are a delicious and nutritious dinner with rice, edamame, sauteed bok choy, and miso glazed salmon.
Ingredients
- 16 oz salmon
- 2 tbsp miso paste
- 3 tbsp low-sodium soy sauce, divided
- 3 tbsp brown sugar
- 1 tsp ginger
- 1 cup uncooked rice (or 2 cups if using pre-cooked rice)
- 1 tbsp sesame oil
- 4 heads baby bok choy
- 2 cups steamed edamame beans
- 1 tbsp toasted sesame seeds
Instructions
- Cut salmon into 4 slices and place in a large ziploc bag.
- In a small bowl, mix marinade by adding miso paste, 2 tbsp soy sauce, brown sugar, and ginger. Pour into the bag with salmon and distribute to evenly coat salmon. Place in the fridge to marinate for at least 30 minutes, but ideally for 2+ hours up to overnight.
- Cook rice using desired method (if using pre-cooked rice, skip this step).
- Once salmon has marinated for at least 30 minutes, pre-heat oven to 400F and line a baking sheet with foil. Place salmon on baking sheet and spoon any remaining marinade over top. Bake on the top oven rack for 6-7 minutes (until salmon is almost cooked through), then broil for 2 minutes to brown the top of the salmon.
- Meanwhile, heat a large pan with sesame oil over medium heat. Chop bok choy and add to pan. Add remaining 1 tbsp of soy sauce and stir. Sautee for 3-5 minutes until stems are cooked through.
- Heat edamame beans in the microwave or stovetop.
- Once the rice is fully cooked, assemble your bowls by adding rice, edamame, bok choy, and salmon to the bowl. Top with toasted sesame seeds and enjoy!