Miso Salmon Bowl 🐟🤤

Ingredients

• 1 lb Salmon Fillet (Skin removed, cut into 1‑inch cubes)
• 2 tablespoons White Miso Paste (Room temperature for easy mixing)
• 1 teaspoon Fresh Ginger (Finely grated)
• 1 tablespoon Granulated Sugar (Balances the salty umami)
• 2 tablespoons Soy Sauce (Low‑sodium preferred)
• 1 teaspoon Sesame Oil (Toasted sesame oil for flavor)
• 1 tablespoon Mirin (Sweet Japanese cooking wine)
• 2 tablespoons Water (Helps thin the sauce slightly)
• 1 medium Cucumber (Thinly sliced into half‑moon strips)
• 2 tablespoons Rice Vinegar (Provides bright acidity for the cucumber dressing)
• 1 tablespoon Soy Sauce (for cucumber dressing) (Same low‑sodium soy sauce as above)
• 1 teaspoon Granulated Sugar (for cucumber dressing) (Just a hint of sweetness)

Instructions

1. Cube the Salmon

   Pat the salmon dry, then cut into bite‑size 1‑inch cubes. Set aside in a bowl.

   Time: PT5M

2. Prepare the Miso‑Ginger Sauce

   In a separate mixing bowl combine miso paste, grated ginger, sugar, soy sauce, sesame oil, mirin, and water. Whisk until smooth.

   Time: PT5M

3. Heat the Skillet

   Place the non‑stick skillet over medium‑high heat and let it get hot (about 2 minutes).

   Time: PT2M

   Temperature: medium‑high

4. Sear and Glaze the Salmon

   Add the salmon cubes in a single layer. Sear without moving for 2‑3 minutes until lightly browned, then flip. Pour the prepared miso sauce over the salmon, reduce heat to medium, and simmer for 5‑6 minutes, stirring gently, until the salmon is just cooked through and the sauce thickens.

   Time: PT8M

   Temperature: medium

5. Slice the Cucumber

   While the salmon cooks, thinly slice the cucumber into half‑moon strips using a sharp knife or mandoline.

   Time: PT3M

6. Make the Cucumber Dressing

   In a small bowl whisk together rice vinegar, soy sauce, and sugar until the sugar dissolves.

   Time: PT2M

7. Toss the Cucumber Salad

   Add the sliced cucumber to the dressing, toss to coat evenly, and let sit for a minute to absorb flavors.

   Time: PT1M

8. Plate and Serve

   Divide the miso‑glazed salmon onto plates, add a generous mound of cucumber salad on the side, and drizzle any remaining sauce over the salmon.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g