Miso Ginger Soy Salmon Rice Bowls

Ingredients

• 2 tablespoons white miso paste
• 2 tablespoons worcestershire sauce
• 2 tablespoons olive oil, divided
• 1 tablespoon toasted sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon packed light or dark brown sugar
• 1/4 cup soy sauce
• 1 teaspoon freshly grated ginger
• zest of 1 small lemon
• 2 teaspoons fresh lemon juice, from zested lemon
• 1/2 teaspoon red pepper flakes- optional
• 4 cloves of garlic, finely minced or pressed
• 1 lb fresh salmon, skin removed & cut into 1-inch cubes
• 2 cups cooked white or brown rice
• 2 cups cooked broccoli florets
• pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, sesame seeds, etc.

Instructions

1. 1

   Make the marinade/sauce: In a medium bowl or mason jar, combine the miso, worcestershire, 1 tbsp olive oil, sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, ginger, lemon zest + lemon juice, red pepper flakes (if using), and garlic. Whisk the mixture well to thoroughly combine.

2. 2

   Marinate the salmon: Place the cubed salmon into a bowl and cover the salmon using *half* of the marinade- just enough to coat the salmon. Cover the remaining sauce with plastic wrap or lid and set aside. Use your hands (fitted with disposable gloves, if desired) or a spatula to gently toss the cubed salmon in the marinade, ensuring all salmon is coated. Set the bowl aside to marinate for at least 30 minutes.

3. 3

   Sear the salmon: After the salmon has marinated, it’s ready to cook. Add the remaining 1 tablespoon olive oil into a large skillet over medium-high heat. Once the oil is hot and shimmering, working in batches, add the cubed salmon into the skillet- shaking off any excess marinade and discard. Let the salmon sear, undisturbed, until the pieces achieve a deep, golden sear, about 2 minutes. Then flip the salmon to continue searing on the other sides, about 1 minute or less- or until your desired level of doneness is achieved. Set cooked salmon aside onto a clean plate and repeat as needed.

4. 4

   Build the salmon rice bowls & serve: Add the rice and broccoli into shallow bowls, then top with the seared salmon. Finish off bowls with pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, and/or sesame seeds, if desired. Then drizzle the reserved miso ginger soy sauce over everything. Enjoy!