
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.
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.
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.
Meanwhile, whisk together the kefir, white miso paste, and honey in a small bowl until smooth. Set the dressing aside.
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.
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.
Drizzle over the remaining dressing and serve with chilli sauce, if you like a little extra heat.
If you do not have kefir, plain Greek yogurt thinned with a little water works well. Use microwaveable brown rice to save time, and avoid overcooking the salmon so it stays moist and tender. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day; add the avocado just before serving for the best texture.




