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Miso Salmon Buddha Bowls

Miso Salmon Buddha Bowls with Creamy Sesame Delight

Miso Salmon Buddha Bowls are a vibrant, nourishing dish packed with omega-3s, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Can replace with tofu for a vegetarian option.
  • 3 tablespoons White Miso Adds depth of flavor.
  • 2 tablespoons Mirin Can use honey or a mix of sugar and water.
  • 2 tablespoons Soy Sauce Tamari is a great gluten-free option.
  • 1 tablespoon Honey Swap with maple syrup for a vegan version.
  • 1 tablespoon Sesame Oil Any neutral oil can work but will have less flavor.
For the Dressing
  • 2 tablespoons White Sesame Seeds Ground in the dressing for texture.
  • 1/4 cup Kewpie Mayo Can use regular mayo or Greek yogurt for a lighter option.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used as an alternative.
For the Bowl
  • 1 cup Cucumber Fresh vegetable providing crunch.
  • 1 cup Carrot Fresh vegetable providing crunch.
  • 1 cup Radish Fresh vegetable providing crunch.
  • 1 cup Edamame Fresh vegetable providing crunch.
  • 1 whole Avocado Fresh vegetable providing crunch.
  • 2 cups Quinoa or Rice (cooked) Any grain can be used as a substitute.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Ziploc Bag
  • measuring spoons
  • knife

Method
 

Marinating and Baking
  1. In a Ziploc bag, combine the salmon fillet with white miso, mirin, soy sauce, honey, and sesame oil. Seal the bag and refrigerate for at least 1 hour.
  2. While the salmon marinates, preheat your oven to 375℉ (190℃).
  3. Once marinated, place the salmon on a parchment-lined baking sheet, skin side down. Bake for 12-15 minutes, brushing with the remaining marinade halfway through.
  4. After baking, switch the oven setting to broil. Broil the salmon on high for an additional 5 minutes.
Preparing the Dressing and Assembling
  1. While the salmon is baking, prepare the creamy sesame dressing by grinding white sesame seeds and mixing them with Kewpie mayo, honey, soy sauce, rice vinegar, and sesame oil.
  2. To create your Miso Salmon Buddha Bowl, start with a base of cooked quinoa or rice. Layer fresh vegetables on top, then place the baked salmon and drizzle with the creamy sesame dressing.
  3. Finish off by garnishing with additional sesame seeds and serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Customize with seasonal veggies and alternative proteins.

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