Cucumber Miso Salmon Rice Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
623 kcal
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Course
Main Course
Cucumber Miso Salmon Rice Bowls
Description
This recipe involves marinating salmon fillets in a blend of low-sodium soy sauce, honey or maple syrup, white miso paste, olive oil, garlic, and fresh lime juice and zest. After 15-20 minutes of marination, the salmon is cooked under a broiler until it is opaque with slight charring.
The accompanying coconut cucumber salad mixes sliced English cucumber, radishes, sweet corn, green onions, cilantro, coconut milk, sesame oil, honey, and lime juice and zest, seasoned with salt. The salad offers a creamy, tangy, crisp counterpoint to the warm, flavorful salmon and fragrant basmati rice base.
The finished dish presents a balanced meal with tender, umami-rich salmon, lightly charred and juicy, cooling and fresh cucumber salad enriched with coconut milk, and fragrant rice. It makes a satisfying lunch or dinner bowl that combines elements of seafood, vegetables, and grains with bright and creamy accents.
Ingredients
Miso salmon:
- 4 salmon filets
- 1/4 cup soy sauce low-sodium
- 1/4 cup honey or maple syrup
- 2 tablespoons White miso paste
- 2 tablespoons olive oil
- 4 garlic minced, cloves
- 1 lime juiced and zested
- basmati rice for serving
Coconut cucumber salad:
- 1 English cucumber sliced, large
- 4 radish thinly sliced
- 1 cup sweet yellow corn
- 4 green onions diced
- 2 tablespoons cilantro chopped
- 1/3 cup coconut milk unsweetened, full fat; canned
- 1 tablespoon sesame oil
- 1 tablespoon honey or to taste
- 1 lime juiced and zested
- salt to taste
Instructions
Marinade:
- To make the miso marinade in a small bowl, whisk together the soy sauce, honey, miso, olive oil, minced garlic, and lime juice, and zest.
- Add 3/4 of the marinade to a shallow dish and add the salmon skin side up. Marinate for 15-20 minutes.
Coconut cucumber salad:
- Combine all the ingredients in a large bowl, stir to combine. Taste and season with salt.
Cook the salmon:
- First, preheat the broiler and place an oven rack on the upper part of the oven, about 6-7 inches from the broiler.
- Arrange the salmon filets skin side down on a foil-lined baking sheet and cook for 8-10 minutes or until no longer opaque and slightly charred on top. Brush with the remaining marinade.
- Serve the salmon on top of rice bowls, with the creamy cucumber salad and sliced avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 41g | 82% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 1211mg | 50% |
| Potassium | 1222mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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