School is on break for a couple more weeks, and Covid has still got me stuck indoors. With all this time on my hands, I’ve had the chance to test some new recipe ideas. This salmon bowl came about as I was trying to play with layers of umami. Soy glazed salmon lays on top of a bed of cilantro lime rice and miso vegetables.
This recipe is written for four servings but could be doubled for an easy week of meal prepping. Here are the components. I recommend starting by making the glaze, then putting the rice on the stove. Next, put the salmon in the oven and then start the vegetables. Each part of the dish should be finished around the same time.
Soy Glazed Salmon
4 (six ounce) skinless salmon fillets
salt and pepper
1 tablespoon freshly grated garlic
1 tablespoon freshly grated ginger
6 tablespoons soy sauce
4 tablespoons honey
1/4 cup freshly squeezed orange juice
- Preheat oven to 400 degrees. Pat salmon fillets dry with a paper towel and season with salt and pepper. Place salmon on a sheet tray and set aside.
- In a small sauce pan, heat a drizzle of canola oil. Once hot, add grated garlic and ginger and sauté until fragrant, about one minute.
- Add soy sauce, honey, and orange juice and stir to combine. Bring the mixture to a soft boil and simmer until reduced and thickened, about ten minutes. Set aside to cool for five minutes.
- Brush salmon fillets with a layer of glaze, reserving more for basting. Roast in center rack of the oven for six minutes.
- Remove salmon from oven. Brush another layer of glaze on the salmon and return to the oven for another six minutes, or until salmon reached an internal temperature of 135 degrees. When fish is cooked through, remove from oven and baste with one more layer of glaze. Set aside to rest for a few minutes before serving.
Miso Bok Choy and Mushrooms
2 tablespoons canola oil
4 garlic cloves, thinly sliced
1 bunch regular bok choy (white stems)
4 ounces sliced shiitake mushrooms
4 ounces sliced oyster mushrooms
1 tablespoon white miso paste
2 tablespoons rice vinegar
2 tablespoons mirin
- Remove green leaves from bok choy and reserve for later. Take the white stems and slice horizontally into half inch strips.
- Heat canola oil in a large sauté pan. Add garlic, bok choy, and mushrooms. Sauté until softened, roughly seven minutes, stirring occasionally.
- Stir in miso paste, rice vinegar, and mirin and cook until reduced into a sauce, about three to four minutes. Adjust seasoning if necessary.
- Gently stir in reserved bok choy leaves until slightly wilted. Remove from heat and serve.
Cilantro Lime Rice
1 cup jasmine rice
1/2 teaspoon salt
2 loosely packed cups cilantro leaves, roughly chopped
zest and juice of one lime
- Rinse rice under a fine mesh sieve.
- Add rice, 1/2 teaspoon salt, and 1 1/2 cups of water to a small sauce pot over medium high heat. Do not stir.
- Bring water to a soft boil, then cover and reduce to a gentle simmer until the water is all absorbed.
- Remove pot from heat but keep covered to steam for ten minutes.
- To serve, fluff rice with a fork and stir in cilantro and lemon juice and zest. Adjust seasoning if necessary before serving.
To build the bowls, divide rice into four bowls and pile vegetables on top. Finally, lay a salmon fillet on top of each bowl. Garnishing options could include sliced scallions, toasted chopped peanuts, or sesame seeds.