Sticky Miso Salmon Bowl
Sticky miso salmon, creamy avocado, sharp kimchi and crunchy cucumber make this a super satisfying grain bowl. The diversity grain salad has over 13 different plant sources and makes a super nutritious base for the sticky salmon.
Tips & Tricks
Marinating: Thirty minutes is enough, but a longer marinade will give you deeper flavour. You can leave it marinating for 2 days in the fridge and cook à la minute for ease and freshness. You could also cook ahead of time for meal prepping.
Air fryer: I love to use the air fryer as it gives maximum stickiness without overcooking the salmon, but you can also cook it under a hot grill with a similar degree of success. Timing will vary depending on the grill and size of your chunks, but 6-10 minutes should be fine.
Grain salad: The diversity grain salad makes a big batch - around 8 cups total - so you may wish to halve or even quarter the recipe if you don’t want that much (although it keeps really well and makes for super easy meal prep!). You could also use a cooked, mixed-grain pouch like these merchant gourmet ones.
Toppings: Spring onion, sesame seeds, chilli flakes and sriracha mayo all work well, but you can adjust to taste - have fun with it.
Equipment.
sharp knife & chopping board
air fryer / grill
Ingredients.
2 skinless salmon fillets
2-3 cups diversity grain salad
1 avocado
2 heaped tbsp kimchi
Half a cucumber
1 spring onion, to finish
Sriracha mayo, to drizzle
Sesame seeds, to sprinkle (optional)
Chilli flakes, to sprinkle (optional)
For the marinade:
1/2 tbsp miso paste
1/2 tbsp sesame oil
1/2 tbsp honey
1/2 tbsp ginger and garlic paste
1/2 tbsp warm water
Method.
Make the grains as per the recipe
For the salmon, whisk together the miso, sesame oil, honey, ginger and garlic paste, and warm water in a bowl until smooth.
Cut the salmon fillets into chunks (approx 6 chunks per fillet, remove the skin first if needed) and add to the marinade. Toss to coat, then cover and marinate for at least 30 minutes, or for up to 2 days in the fridge.
Arrange the salmon pieces in the air fryer basket in a single layer. Cook for around 6 minutes at 200c, turning halfway through, until just cooked through and lightly caramelised at the edges.
Divide the grain salad between two bowls. Slice the avocado and cucumber, and add to the bowl along with the kimchi. Top each bowl with the sticky salmon, then finish with a generous drizzle of sriracha mayo, sesame seeds, chilli flakes and spring onion, if using.
