This Miso Salmon Bowl has instantly become my favorite way to make salmon! The combination of tender salmon, crisp bok choy, and a flavorful miso sauce creates the perfect balance of savory, sweet, and umami. It’s an easy yet satisfying meal that comes together in no time, making it perfect for both lunch and dinner. The rich miso sauce, paired with rice and honey, elevates the dish to a whole new level. Plus, it’s easily customizable with your favorite toppings like green onion or a touch of chili crunch for an extra kick!

Miso Salmon Bowl

Serves 2

Ingredients:

• 2 4-5oz salmon filets
• 1/2 cup jasmine rice
• 2 bunches of bok choy, sliced in half
• 2 tbsp miso paste
• 2 tbsp coconut aminos or soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 clove garlic, minced (or 1 frozen garlic cube)
• 1 inch ginger, minced (or 1 frozen ginger cube)
• 2 tsp olive oil
• 2 tsp butter
• Optional toppings: green onion, furikake, chili crunch, etc.

Directions:

1. Cook rice according the package directions (optional: I like to add some garlic and ginger into the pot while the rice cooks for extra flavor).
2. Heat half of the olive oil in a non-stick pan on medium heat. Once hot, add the bok choy. Sear a few minutes each side until tender. Remove from pan and set aside.
3. Heat the remaining oil and butter in the pan on medium heat. Once hot, add the salmon skin-side up. Sear for 3-4 minutes until it’s a nice golden brown.
4. While the salmon is searing, mix together the miso paste, rice vinegar, honey, garlic and ginger.
5. Flip the salmon and cook another 1-3 minutes (until cooked through). Turn heat to low/medium and add the miso sauce. Let the sauce simmer until it thickens slightly, and consistently baste the salmon with the sauce as it cooks.
6. Add rice to bowls, top with salmon and bok choy, and drizzle salmon with remaining sauce.
7. Optional: top with green onion, furikake and chili crunch. Enjoy!