Miso BBQ Salmon Bowls
A perfect weeknight meal featuring tender miso-glazed salmon, fluffy rice, and fresh toppings like avocado, edamame, and furikake.
Ingredients
Coconut Rice
- 2 cups long grain rice rinsed and drained
- 1 14-oz. can coconut milk
- 1 1/2 cups water
- 1 Tbsp. granulated sugar
- 1 tsp. kosher salt
Salmon & Bowl Assembly
- 4 salmon fillets
- salt and freshly ground black pepper
- 1 tbsp avocado oil
- 1 avocado diced
- 1 persian or Japanese cucumber diced
- 6 to 8 scallions thinly sliced
- 1/2-1 cup Miso BBQ sauce
- furikake
- toasted sesame seeds
- dried seaweed cut into strips
- 1 cup edamame
Instructions
Coconut Rice
- In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender.
- Remove from heat and let sit 10 minutes, then fluff with a fork. Serve topped with sesame seeds
Salmon & Bowl Assembly
- Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
- Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets, skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact between the skin and the pan, until skin is rendered and crisp, about 6 minutes.
- Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F or medium-rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel lined plate to drain.
- Divide the coconut rice evenly between 4 bowls.
- Top with diced avocado, cucumber, seaweed, edamame and scallions. Top each bowl with a salmon fillet and spoon sauce on top and evenly glaze each fillet.
- Sprinkle with furikake and sesame seeds.
- Serve immediately.