Miso Maple Salmon Rice Bowls
Another perfect brain boosting, gut loving dish that is absolutely bursting with flavours!
This is the ultimate rice bowl in my opinion because it has every single flavour and texture you could want in one bowl!
If you’re not a massive fan of salmon, you may just change your mind with these bites. The sweet and salty marinade makes them absolutely delicious! And although just a small change, chopping them into the bites helps them get so nice and caramelized and changes the texture in the most amazing way.
You can make this bowl exactly as I did or use it for inspo and add your own choice of veggie or sides. You could make it even more simple by just doing the salmon bites, rice, and some sautéed kale. But don’t miss on the miso tahini sauce because it’s absolute gold!!!
A few notes on salmon for this recipe:
- I always recommend using wild salmon over farmed
- These bites are absolutely delicious and a fun and unique way to enjoy this incredibly brain boosting food
- I use sockeye in this recipe but any type of wild salmon would be great
- If you’re buying your salmon fresh from a fish market or butcher you can ask them to remove the skin for you. However, you can also keep the skin on as it’s completely edible and some think it’s delicious 🙂
- Be sure to pat your salmon dry with a paper towel before putting the marinade on – this will help it absorb the marinade better and get nice and caramelized
Ingredients:
For the Salmon Bites:
– 500g wild sockeye, cut into 1” cubes (Skipper Otto is my fave source for seafood – use “MEG20” for a $20 credit) * see note
– 1/4 cup maple syrup
– 1/4 cup tamari
– Dash of garlic powder
For the Miso Sauce:
– 1 tsp miso paste
– 3 Tbsp. tahini
– 2 Tbsp. maple syrup
– 2 Tbsp. Tamari
– 1 Tbsp apple cider vinegar
– 1 Tbsp. olive oil
– Juice of ½ a lemon
For the Bowls:
– 1 head broccoli, cut into florets
– 2 medium yams, cut into thin rounds
– 1 cup frozen edamame, boiled
– 1 cup black forbidden or basmati rice
– 1/2 cup cucumber, diced
– Optional garnishes: avocado and sesame seeds
*NOTE: I always recommend using wild salmon over farmed. If you’re buying your salmon fresh from a fish market or butcher you can ask them to remove the skin for you. You can also keep the skin on as it’s completely edible and some think it’s delicious.
Instructions:
– Preheat your oven to 400F (convection bake)
– For the salmon bites: Pat your salmon filets dry with a paper towel. Then chop your salmon into 1″ cubes (I like to remove the skin but it’s not necessary). In a jar add the tamari, maple syrup and garlic powder. Place the chopped salmon bites into a bowl and pour the marinade over top. Allow to marinate for at least 30 mins (place in fridge for any longer). After marinating, place each bite one by one on to a baking sheet (I used parchment for easier clean up). Ensure to leave an inch or so between each bite. Place in the oven and bake for approximately 6 minutes. You’re know they’re finished when they reach an internal temperature of 125 F.
– For the oven baked veg: chop your broccoli into florets, place on a baking sheet, and drizzle with olive oil. Bake for approximately 15 minutes, flipping halfway through. Bake until the florets are browned and slightly crisp. Chop your yams into thin rounds (approx. 1/4″ thick). Place in a bowl and coat with olive oil, then place them one by one on to another baking sheet (ensuring none of the yam rounds are on top of each other). Bake for 20-25 minutes, or until fork tender and beginning to crisp (approx. 20-25 minutes), be sure to flip halfway through.
– For the rest of the bowls: Make your rice by following package instructions. Bring a small pot of water to boil on the stove top and then add 1 cup frozen edamame. Allow to simmer for 4 minutes. Drain and rinse with cold water and then set aside. Chop your cucumber into small triangle sized pieces. Slice avocado if using as a garnish.
– For the miso tahini glaze: place all ingredients into a jar and mix well. Add water to thin *if* needed – you likely shouldn’t need any but it depends on the consistency of your tahini and how thick you want your glaze to be.
– Assemble bowls: add a large scoop of rice followed by the salmon bites to the base of your bowl or plate. Then add the roasted broccoli, the sweet potato rounds, the cucumber, edamame, and avocado. I like to keep all my components separate while assembling, except for the edamame which I sprinkle throughout the top of the bowl. Drizzle the miso tahini sauce over everything and then sprinkle with sesame seeds. ENJOY!
