Spring Miso Salmon with Greens & Rice
A softly roasted salmon glazed with miso and ginger, served over warm rice with spring greens. Balanced, mineral-rich, and deeply satisfying.
Servings: 2
Calories: 440kcal
Ingredients
- 2 wild salmon filets
- 1 tbsp white miso
- 1 tsp tamari or soy sauce
- 1 tsp grated fresh ginger
- 1 tsp rice vinegar
- 1 tsp sesame oil
For the plate:
- 1 cup cooked haiga rice or short-grain brown rice
- 1 cup lightly sauteed spring greens spinach, bok choy, baby kale or asparagus
- 1 tsp toasted sesame seeds
- thinly sliced scallions
- quick cucumber ribbons dressed with rice vinegar optional
Instructions
Marinate the Salmon
Whisk miso, tamari, ginger, rice vinegar, and sesame oil.Spread lightly over salmon.Let sit 15–20 minutes (no longer — miso is salty).Roast
Preheat oven to 400°F.Roast salmon 8–10 minutes, until just opaque and tender.Prepare the Greens
While salmon cooks, sauté greens in a small amount of olive or sesame oil until just wilted. Finish with a pinch of sea salt.Assemble
Spoon rice into shallow bowls. Top with greens. Place salmon gently over the top. Finish with sesame seeds and scallions.For even more brightness add shaved radishes and/or a squeeze of lemon.
Notes
Approximate nutrition info, including rice and greens:
440 calories 34 g protein 37 g carbs 4 g fiber 20 g fat