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Flavorful Miso-Glazed Salmon Bowl

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A quick and easy miso-glazed salmon bowl with roasted carrots and green goddess dressing, perfect for a nourishing and vibrant homemade dinner.

Ingredients

  • Salmon fillets, skin-on (6 ounces / 170g each)
  • White miso paste (3 tablespoons)
  • Honey or maple syrup (2 tablespoons)
  • Rice vinegar (1 tablespoon)
  • Low-sodium soy sauce (1 tablespoon)
  • Fresh ginger, grated (1 teaspoon)
  • Garlic, minced (1 clove)
  • Carrots, peeled and cut into sticks (4 medium-sized)
  • Olive oil (2 tablespoons)
  • Sea salt and freshly cracked black pepper (to taste)
  • Fresh thyme or rosemary sprigs (optional)
  • Greek yogurt (½ cup) (use dairy-free coconut yogurt if needed)
  • Mayonnaise (2 tablespoons)
  • Fresh parsley (¼ cup, chopped)
  • Fresh chives (2 tablespoons, chopped)
  • Fresh tarragon or basil (1 tablespoon, chopped)
  • Lemon juice (1 tablespoon, freshly squeezed)
  • Garlic powder (½ teaspoon)
  • Salt and pepper (to taste)
  • Water to thin (1–2 tablespoons if needed)
  • Cooked brown rice or quinoa (about 1 cup cooked per bowl)
  • Fresh greens or baby spinach (a handful)
  • Sesame seeds or toasted almonds (for garnish)

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon low-sodium soy sauce, 1 teaspoon grated fresh ginger, and 1 minced garlic clove until smooth. Add a teaspoon of water if glaze is too thick.
  2. Preheat the oven to 425°F (220°C).
  3. Roast the Carrots: Toss peeled and cut carrots with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet, add thyme or rosemary if using, and roast for 20–25 minutes, turning halfway, until tender and caramelized.
  4. Prepare the Salmon: Pat salmon fillets dry. Place skin-side down on a baking sheet lined with parchment paper. Brush miso glaze generously over the top. Reserve a tablespoon of glaze for serving if desired.
  5. Roast the Salmon: Place salmon in the oven alongside carrots for the last 10–12 minutes of roasting until salmon flakes easily but remains moist.
  6. Make the Green Goddess Dressing: Whisk together ½ cup Greek yogurt, 2 tablespoons mayonnaise, ¼ cup chopped parsley, 2 tablespoons chopped chives, 1 tablespoon chopped tarragon or basil, 1 tablespoon lemon juice, and ½ teaspoon garlic powder. Season with salt and pepper. Thin with 1–2 tablespoons water if needed.
  7. Assemble the Bowl: Start with 1 cup cooked brown rice or quinoa per bowl. Add a handful of fresh greens. Top with roasted carrots and glazed salmon fillet. Drizzle green goddess dressing over the top and sprinkle with sesame seeds or toasted almonds.
  8. Serve immediately while warm, optionally with lemon wedges.

Notes

Pat salmon dry before glazing to help glaze adhere better. Avoid overcrowding roasting pan for even caramelization. Watch salmon closely to avoid overcooking. Broil skin side up for crispy skin if desired. Can substitute tofu or tempeh for vegetarian option. Use tamari and coconut yogurt for gluten-free and dairy-free versions.

Nutrition

Keywords: miso-glazed salmon, salmon bowl, roasted carrots, green goddess dressing, easy dinner, healthy meal, weeknight dinner

Find it online: https://katedishes.com/flavorful-miso-glazed-salmon-bowl-recipe-easy-homemade-dinner-idea/