Description
This miso salmon bowl comes together in less than 30 minutes and is healthy, delicious and refreshing.
Ingredients
Units
Scale
For the Salmon:
- 12 ounces salmon
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons hot water
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic, chopped
- 3 shallots, thinly sliced
- 1/3 cup shao xing wine – can also substitute white wine or water
For the Smashed Cucumber Salad:
- 4 persian cucumbers or any small thin skinned cucumber
- 1 cup cherry tomatoes – if you can, try and get the freshest ones possible (etc. at a farmers market – they should burst with sweetness)
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- pinch kosher salt
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 tablespoons chopped cilantro (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Prep the shallots and garlic – slice the shallots into thin slices and chop the garlic. Push this to the side of the cutting board and cut the salmon into individual portions if needed.
- In a medium mixing bowl, add the miso paste, soy sauce, brown sugar, rice wine vinegar, sesame oil, and hot water. Whisk until smooth – the hot water should help with emulsifying the miso paste with the rest of the sauce. Once the sauce is mixed and there are no clumps, add in the salmon, shallots, and garlic. Mix well.
- To a medium sized pan, add 2 layers of parchment paper. Add a layer of the shallots to the parchment paper, then add the salmon on top of the shallots. Pour the remaining shallots and garlic mixture over the salmon, add the Shao xing wine or water, then seal the parchment paper and cover with a lid. Turn the heat to medium high and cook for 10 minutes on medium.
- As the salmon is cooking, wash your cutting board and begin to prepare the salad. Using the flat edge of your knife, smash the thin skinned cucumbers. use your fingers to break apart the cucumbers into 1-2″ pieces. They don’t all need to be the same size. Add the cucumbers to a medium sized serving bowl.
- Slice the cherry tomatoes in half and add them to the cucumbers. Chop the cilantro (if using), and add this to the salad as well.
- Begin to make the salad dressing by combining in a small bowl, the rice vinegar, soy sauce, sesame oil, sugar, and kosher salt. Give this a slight mix to allow the sugar and salt to dissolve, then pour over the salad. The salmon should be almost finished cooking this point. Give everything a toss, then plate the salad alongside the salmon. Top the salmon with some of the juices in the pan, add some additional cilantro leaves and sesame seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Quick and easy
- Method: Stovetop
- Cuisine: Asian