Salmon Bowl with Spicy Miso-Ginger Mayo
This is a healthy meal that comes together quickly but the real star is the miso-ginger mayo. Whether you make it spicy or not, it packs a flavor punch.
Ingredients
Precise amounts are not required for the following. Scale up to suit your preference and/or number of servings.
- salmon filet
- cooked rice
- sliced avocado
- sliced raw cucumber (or pickled)(See Note)
- Green onions, chopped
- furikake, optional (or nori, seaweed sheets)
- snow peas, blanched (or your favorite greens)
Miso-Ginger Mayo (Makes just under 1/2 cup)
- 2 tablespoons white miso paste
- 1/4 cup mayonnaise
- 1/2 teaspoon grated fresh ginger
- 1 - 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon sambal oelek (or sriracha or chili garlic crisp), optional
- 1 teaspoon mirin, optional
- dash soy sauce
Instructions
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Prepare the salmon according to your preference. For this recipe, I seasoned the filet with salt and pepper and pan fried over med-high heat in olive oil on both sides until cooked. Set aside.
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Prepare the miso-ginger mayo by whisking all the ingredients in a bowl until combined. (Note: start with the juice of half a lime, about one tablespoon, and add more if you like, to taste.) It's best to prepare this ahead of time to allow the flavors to come together. Miso paste can be salty so adjust the amount of lime juice accordingly. Omit the sambal/sriracha if you want to opt out of the heat. If using, feel free to add more, to taste. Set Aside.
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Assembly: Set the salmon on a bed of rice and arrange the avocado, cucumber and snow peas around it. Garnish with furikake and green onion and drizzle with miso-ginger mayo. Serve warm or at room temperature.
Recipe Notes
Pickled Cucumber: I use this pickling recipe but use cucumbers instead of carrots and daikon radish.
https://lemonsandanchovies.com/2019/02/vegetarian-banh-mi-sandwich/