These sesame miso salmon bowls start with succulent salmon fillets marinated in sesame miso sauce then pan-fried to perfection. They're served over a bed of fluffy rice with roasted sweet potatoes, broccoli, and mushrooms for a complete and satisfying meal.
Toast sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning. When they just begin to darken and become fragrant, remove from heat immediately and transfer to a small plate to cool.In a small jar, whisk the remaining ingredients until well combined. Add the toasted sesame seeds.
Miso Salmon Bowl
Combine salmon fillets and ½ cup of sesame miso marinade in a container or resealable bag. Refrigerate for up to 30 minutes.
Preheat oven to 400°F.
Cut vegetables into similarly-sized bite-sized pieces. Top with a tablespoon of olive oil, sprinkle lightly with sea salt and pepper and arrange in a single layer on a baking sheet. Roast for 20 minutes, turning once part way through, until vegetables are tender.
Meanwhile, cook rice according to package directions.
Lightly score the skin size of the salmon fillets to prevent them from curling up while they're cooking. Sprinkle with sea salt and pepper.
Heat a skillet over medium-high heat. Add the remaining tablespoon of oil to the hot pan. Lay the salmon fillets skin-side down in the hot oil. Once the skin side has turned a light golden brown, use a fish turner to flip the fillets over. Add a tablespoon of butter to the pan. Spoon the melted butter over the fillets, turn the heat off and let the salmon rest in the pan for about 6 minutes or until it has reached an internal temperature of 145°F. when measured with an instant-read meat thermometer.
Plate your bowls. Start with a bed of rice, then arrange the salmon fillets and vegetables attractively in the bowls. Sprinkle with sesame seeds and green onions. Add a squeeze of lemon and optional sliced avocado. Drizzle all with more sesame miso marinade and serve immediately.
Notes
See the recipe and ideas for more ways to use this Sesame Miso MarinadeNote: nutrition information does not include the marinade, as you will be discarding it after the salmon has been marinated. Preferences for the amount of dressing to use vary widely, so I have left this choice up to you! Leftover sesame miso dressing will last in the fridge for up to a week and is delicious on salads, or other grilled meats or veggies.