Save to Pinterest Succulent salmon fillets glazed with savory-sweet miso, served atop fragrant jasmine rice and sautéed spinach with ginger. This nourishing, flavor-packed bowl is the perfect choice for a balanced and wholesome meal that brings authentic Japanese-inspired flavors to your home kitchen.
Save to Pinterest The secret to this dish lies in the brief marination period, which allows the salmon to absorb the complex notes of ginger and garlic before it is broiled to caramelized perfection. Paired with fluffy jasmine rice, it is a satisfying bowl of comfort.
Ingredients
- 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
- 1 1/2 cups jasmine rice
- 3 cups water
- Pinch of salt
- 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
- 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 a gluten-free version, use gluten-free soy sauce (tamari) and ensure miso paste is gluten-free. Broil the salmon closely to ensure the glaze caramelizes without burning.
Varianten und Anpassungen
Substitute brown rice or quinoa for jasmine rice if preferred. Add sliced avocado, pickled ginger, or edamame for extra color and nutrition.
Serviervorschläge
Pair with cold sake or a crisp white wine. Serve the bowls immediately while the fish is hot and the spinach is vibrant green.
Save to Pinterest This Miso Glazed Salmon Bowl is a delightful meal that balances savory, sweet, and fresh elements perfectly. It's a nourishing dish that proves healthy eating can be incredibly flavorful.
Recipe FAQs
- → What does miso glaze taste like?
Miso glaze offers a savory-sweet umami flavor profile. The fermented miso paste provides depth and saltiness, while mirin and honey add subtle sweetness. The result is a rich, caramelized coating that perfectly complements the natural richness of salmon.
- → Can I use other fish instead of salmon?
Absolutely. While salmon's natural richness pairs beautifully with miso, you can substitute with other fatty fish like black cod, mackerel, or sea bass. Leaner fillets like cod or halibut also work well—just reduce cooking time by 2-3 minutes to prevent drying.
- → How long should I marinate the salmon?
Fifteen to thirty minutes is ideal. This allows the flavors to penetrate without overwhelming the fish. Longer marinating up to 2 hours yields deeper flavor, but avoid exceeding 4 hours as the salt content can begin to cure the flesh, altering the texture.
- → What can I substitute for jasmine rice?
Short-grain white rice creates a similar fluffy texture, while brown rice adds nuttiness and fiber. Quinoa works for a lighter option with extra protein. Cauliflower rice offers a low-carb alternative that absorbs the miso glaze beautifully.
- → Is this dish gluten-free?
Traditional miso and soy sauce contain wheat, but gluten-free versions are widely available. Use tamari instead of regular soy sauce and verify your miso paste is made from rice or buckwheat rather than barley. The remaining ingredients are naturally gluten-free.
- → Can I prepare components ahead?
The rice can be cooked and refrigerated for up to 2 days. Marinate salmon for up to 4 hours before cooking. Spinach is best sautéed fresh but can be blanched ahead and reheated. For optimal results, cook salmon just before serving to maintain its caramelized exterior and tender interior.