Miso Salmon Brown Rice Bowl
This miso salmon brown rice bowl is a fast, nourishing dinner packed with flaky salmon, creamy avocado, crisp cucumber, and a tangy kefir-miso dressing. It comes together in under 30 minutes and makes a satisfying, high-protein meal for busy weeknights.
Servings2 Portions
Prep Time15 Mins
Cook Time13 Mins
Difficulty
Easy
Ingredients
2
- fresh or frozen wild salmon fillets2
- brown rice250 g
- avocado1
- cucumber80 g
- green onions4
- red pepper, deseeded and finely chopped1
- finely chopped ginger2 tsp
- large garlic clove, finely chopped1
- kefir4 tbsp
- white miso paste1 tsp
- honey1 tsp
- rapeseed oil1 tsp
- chilli sauce to serve1 tbsp
Step-by-Step Instructions
01
Heat the rapeseed oil in a large nonstick skillet or deep frying pan with a lid over medium heat. Add the ginger, garlic, and chopped pepper, cover, and cook for 2 minutes until fragrant but not browned.
02
Place the salmon fillets on top of the aromatics, cover, and cook for 5 minutes, or until the salmon is opaque and flakes easily with a fork.
03
Meanwhile, whisk together the kefir, white miso paste, and honey in a small bowl until smooth. Set the dressing aside.
04
Massage the pouch of brown rice to loosen the grains, then add it to a small pan with 2 tbsp water. Cover and heat for 2 minutes. Stir in the sliced spring onions and half of the dressing.
05
Divide the rice between 2 bowls. Remove the skin from the salmon, if needed, and flake the fish over the rice. Top with the cooked pepper, avocado, and cucumber.
06
