Name: Miso salmon rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, 1-inch thick, patted dry; 1/4 cup jasmine rice; 1/3 cup water; 4 oz bok choy, quartered lengthwise; 1.5 oz cucumber, thinly sliced; 1 1/2 tsp miso; 1 tsp mirin; 1/2 tsp avocado oil; 1 green onion, thinly sliced; 3/4 tsp lime juice

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, bring a separate pan of water to a boil. Blanch the bok choy for 2 minutes until bright green and tender-crisp. Drain and set aside. In a small bowl, toss the cucumber with the lime juice.
In a small bowl, whisk together the miso and mirin until a smooth paste forms.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan, flesh-side down. Cook for 3 minutes, then flip so it is skin-side down.
Reduce heat to medium-low. Brush the miso glaze onto the top flesh side of the salmon. Cook for 4 to 5 minutes more until the glaze is set and the thickest part of the fish flakes easily. Done when flakes easily and opaque in center, 145°F.
Fluff the rice and place it in a bowl. Arrange the glazed salmon, blanched bok choy, and lime-dressed cucumber on top. Garnish with green onions.

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Ingredients

Instructions

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