Miso Glazed Salmon Bowl

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Indulge in a delicious and healthy meal with this mouth-watering recipe for miso glazed salmon with cauliflower rice and air fried Brussels sprouts. The rich and savory umami flavor of the miso glaze perfectly complements the tender and juicy salmon, creating a flavor explosion in every bite.The nutty and slightly sweet taste of the cauliflower rice, combined with the crispy and lightly caramelized Brussels sprouts, provides the perfect balance of textures and flavors. Not only is this dish incredibly tasty, but it’s also packed with essential nutrients such as omega-3 fatty acids, fiber, and antioxidants. So treat yourself to this wholesome and delectable dish, and enjoy a satisfying and nourishing meal!

Miso Glazed Salmon Bowl

The nutty and slightly sweet taste of the cauliflower rice, combined with the crispy and lightly caramelized Brussels sprouts, provides the perfect balance of textures and flavors. Not only is this dish incredibly tasty, but it's also packed with essential nutrients such as omega-3 fatty acids, fiber, and antioxidants.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 2 tbsp white miso paste
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 garlic cloves minced
  • 1/4 tsp chili garlic sauce
  • 1 lb salmon fillets
  • 12 oz brussels sprouts
  • 16 oz riced cauliflower stir fry (Trader Joe's)

Garnish

  • Thinly sliced green onions
  • Furikake

Instructions
 

  • In a small bowl, whisk together first 6 ingredients to make the glaze.
  • Place salmon filets in a lined baking dish and coat filets with the glaze.
  • Turn broiler on and broil salmon in the oven for 10 minutes.
  • Remove from the oven and garnish with green onions and furikake or sesame seeds.
  • To make the roasted brussels sprouts: Wash and slice brussels sprouts into halves. Place on a baking sheet and coat with olive oil or avocado oil spray. Sprinkle with salt. Place in the air fryer on 425F for 10-15 minutes.
  • To make the cauliflower rice: Heat 1 tbsp sesame oil in a skillet on medium heat. Empty entire bag of cauliflower rice into the skillet and cook until all water has evaporated, about 10 minutes. Season with salt and pepper.
  • To assemble: divide cauliflower rice and brussels sprouts into serving bowls, then top with glazed salmon.
  • Garnish with green onions and furikake or sesame seeds.
Keyword salmon

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