Miso-Ginger Salmon Rice Bowls with Cucumber Salad

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 1/4 lb skinless salmon fillets
• 3 Tbsp white miso paste
• 1 Tbsp grated fresh ginger
• 2 Tbsp soy sauce or tamari
• 1 Tbsp honey
• 2 Tbsp + 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 3 cups cooked short-grain rice
• 1 large English cucumber
• 3 scallions
• 1 large avocado
• 1 Tbsp toasted sesame seeds
• 1 Tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1Pat the salmon dry and cut into 4 even portions. In a small bowl whisk miso, grated ginger, soy sauce, honey, rice vinegar, and sesame oil into a thick glaze.
2. 2Brush both sides of each salmon piece generously with the miso glaze and let sit at room temperature 10 minutes while you prep the cucumber salad.
3. 3Thinly slice the cucumber into half-moons, toss with the remaining rice vinegar, salt, and half the sliced scallions; set aside to lightly pickle.
4. 4Heat a large nonstick skillet over medium heat and add the neutral oil. Place salmon in the pan and cook undisturbed 3–4 minutes until a deep golden crust forms on the bottom.
5. 5Flip the salmon carefully, reduce heat to medium-low, and cook another 3–5 minutes until the thickest part flakes easily and reaches 125–130°F for medium; spoon any remaining glaze over the top in the last minute.
6. 6Warm the cooked rice if needed and divide among four bowls. Flake or place a salmon fillet on each bed of rice.
7. 7Add a generous scoop of the quick cucumber salad and sliced avocado to each bowl. Sprinkle with remaining scallions and toasted sesame seeds.
8. 8Drizzle any pan juices over the salmon and serve immediately while the fish is still warm and the cucumber is cool and crisp.
9. 9For meal prep, store rice, salmon, and cucumber separately up to 3 days; reheat rice and salmon gently and assemble just before eating.