Miso Glazed Salmon Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 Tablespoons white miso paste

1 Tablespoon soy sauce (tamari or coconut aminos work great, too!)

1 Tablespoon maple syrup

1 Tablespoon rice wine vinegar

1 teaspoon sesame oil

16-20 ounces skinless salmon (cut into cubes)

2 Tablespoons cashew butter

1/2 Tablespoon rice vinegar

1/2 teaspoon garlic powder

1 teaspoon sriracha (more or less to taste)

1 1/2 teaspoons maple syrup

1/4 cup water (to thin it out to desired consistency)

2 cups cooked rice

1 English cucumber (sliced)

1 avocado (sliced)

pickled red onions and sesame seeds

Directions

Preheat Oven

Preheat the oven to 425 degrees F.

Make Glaze

Add the miso glaze ingredients to a bowl and whisk well.

Toss Salmon

Pour the glaze over the salmon in a medium bowl and stir gently to coat it.

Put Salmon on Baking Sheet

Add the glazed salmon to a baking sheet and spread into one layer.

Bake for 10 minutes.

Whisk Sauce Ingredients

Meanwhile, prepare the cashew drizzle by adding everything to a small bowl and whisking together.

Add Water

Add the water a few Tablespoons at a time until you get it to a drizzly consistency.

Broil Salmon

After the salmon has baked for 10 minutes, turn the oven to broil and broil it for 5 minutes or so, or until the salmon gets browned and crispy in places.

Assemble Bowls

Assemble the bowls by putting 1/2 cup of rice in each bowl, topping it with salmon bites, cucumbers, avocado slices, and pickled red onions.

Add Sauce

Drizzle on the spicy Cashew sauce and a pinch of sesame seeds.

Serve and Enjoy

Serve and enjoy!

Nutrition

• Serving Size: 3 Cups
• Calories: 455 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Cholesterol: 62 mg
• Sodium: 546 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 29 g