Miso Salmon Bowls
1 cup brown rice*
1 pound wild salmon, cut in 4 filets
3/4 cup white miso paste
3/4 cup low sodium soy sauce
1/3 cup brown sugar
2 teaspoons sesame oil
1 to 2 teaspoons garlic cloves, finely minced
olive oil spray
kosher salt and fresh ground pepper, to taste
1/4 cup green onions, thinly sliced (white and light green parts only)
1 English cucumber, sliced
1 tbsp toasted sesame seeds
1 avocado, sliced
3/4 cup shredded carrots
Step 1: Cook brown rice according to package directions.
Step 2: In a large bowl, whisk together miso paste, soy sauce, brown sugar, sesame oil, and garlic cloves until well combined.
Step 3: Season salmon with a salt and freshly ground black pepper. Heat a sauté pan over medium-high heat and spray lightly with olive oil spray. Sear salmon for 2 to 4 minutes per side. Using a pastry brush, glaze the salmon filets with miso sauce on the cooked side of the fish. When removing from the pan, place the fish glazed side down and brush the other side with sauce.
Step 4: Assemble the bowls. Place the brown rice at the bottom and layered the cucumbers, carrots, green onions, avocado on the top. Place the salmon into the bowl and garnish with sesame seeds.
*Note: Brown rice can be substituted for other grains, seeds or noodles. Quinoa, soba noodles, or barley are all good alternatives.