Miso Salmon Grain Bowls Recipes

WHEAT BERRY BOWL WITH SALMON AND MISO SAUCE

Wheat Berry Bowl with Salmon and Miso Sauce image

We love the way the creamy miso sauce coats the chewy, toothsome wheat berries in this Asian-inspired bowl. For a time saver, cook off a large batch of wheat berries, freeze it in re-sealable bags for up to 1 month and thaw and reheat as needed.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 grain bowls (about 1 cup wheat berries each)

Number Of Ingredients 15

Ingredients

1 1/2 cups wheat berries
2 teaspoons toasted sesame oil
Kosher salt
2 tablespoons mayonnaise
2 tablespoons white miso paste
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon sesame seeds
One 8-ounce salmon fillet (preferably with skin), cut into 4 equal pieces
1 teaspoon vegetable oil
2 cups very thinly sliced green cabbage (about 1/4 small head)
1 firm-ripe avocado, sliced
2 scallions, thinly sliced
2 sheets toasted seaweed snack, cut into thin strips
1 lemon, quartered into wedges

Steps:

Cook the wheat berries: Bring a medium saucepan of water to a boil. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes. Drain the wheat berries, and transfer them to a medium bowl. Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The wheat berries can be cooked and refrigerated in an airtight container up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
Make the miso sauce: While the wheat berries cook, whisk together the mayonnaise, miso, mirin, vinegar and 1 tablespoon water in a small bowl until smooth.
Toast the sesame seeds: Swirl the sesame seeds in a medium nonstick skillet over medium heat until toasted and golden, about 3 minutes. Pour them into a small bowl.
Cook the salmon: Season the salmon with salt. Add the oil to the skillet, set over medium-high heat and heat the oil until it just starts to smoke faintly. Arrange the salmon, skin-side down, in the skillet. As the salmon cooks you'll see the dark orange flesh turn a paler orange. Once the lighter color reaches about 2/3 up the side of each piece, turn the salmon over; continue to cook for about 1 minute more (for medium-rare) for thicker pieces, 30 seconds more for thinner pieces. As each piece finishes, remove it from the skillet and transfer it to a plate.
Build the bowls: Evenly divide the wheat berries among 4 bowls. Make neat piles and/or rows of the cabbage, avocado and scallions. Top each with a piece of salmon and some miso sauce, a sprinkling of sesame and some seaweed-snack strips. Serve each bowl with a lemon wedge.

Nutrition Facts : Calories 540, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 35 milligrams, Sodium 500 milligrams, Carbohydrate 61 grams, Fiber 15 grams, Protein 24 grams, Sugar 4 grams

MISO SALMON

Miso Salmon image

I love miso salmon! It was the obvious choice for developing a healthy weeknight meal. This beautiful dish is full of Asian flavors and fresh, colorful veggies. And it doesn't feel as if the meal was thrown together quickly. -Ann Piscitelli, Nokomis, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup rice vinegar
4-1/2 teaspoons honey
3 tablespoons white miso paste, divided
1/3 cup plus 1 tablespoon canola oil, divided
1/2 teaspoon sesame oil
4 salmon fillets (4 ounces each )
2 cups fresh snow peas
1 medium sweet red pepper, julienned
1 small onion, halved and thinly sliced
1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
6 ounces fresh baby spinach (about 7 cups)
Black sesame seeds

Steps:

In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

Nutrition Facts : Calories 591 calories, Fat 36g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1255mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.

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