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Sweetgreen Miso Glazed Salmon (Copycat)

Chris ★★★★★★★☆☆☆ 7/10 Morgan not yet rated
bowlsaladdinnerlunchhigh-proteinfish
Servings2
Prep time15 min
Cook time20 min
Per serving560 cal · 38g p · 45g c · 26g f
Sourcehttps://pantryno7.com/sweetgreen-miso-bowl/ (adapted for salmon)

Ingredients

Miso Glaze

  • 2 tbsp white miso paste (shiro miso)
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil

Salmon

  • 2 salmon fillets (about 6 oz each)

Miso Sesame Ginger Dressing

  • 1 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 1/2 tsp sesame oil
  • 1/2 tbsp finely minced fresh ginger
  • 1/4 cup canola or neutral oil
  • 2 tbsp warm water
  • 1/2 tsp shichimi togarashi or chili flakes (optional)

Roasted Vegetables

  • 2 medium carrots, peeled and sliced into 1/4-inch coins
  • 2 parsnips, peeled and sliced into 1/4-inch coins
  • 1 tbsp olive oil
  • Salt and pepper to taste

Bowl Assembly

  • 3 cups shredded kale
  • 1 cup chopped red cabbage
  • 1 cup cooked wild rice, warm
  • 1/4 cup roasted almonds, roughly chopped

Instructions

  1. Miso glaze: Whisk together miso paste, mirin, honey, soy sauce, and sesame oil. Coat salmon fillets and let marinate 15-30 minutes.
  2. Roast vegetables: Preheat oven to 450°F. Spread carrot and parsnip coins on baking sheet, drizzle with olive oil, season with salt and pepper. Roast 10-15 minutes until golden.
  3. Cook rice per package directions; keep warm.
  4. Cook salmon: Set oven to broil. Place marinated fillets on a foil-lined baking sheet. Broil 6-8 minutes until glaze is caramelized and fish flakes easily. Watch carefully to avoid burning.
  5. Dressing: Combine all dressing ingredients in a jar and shake well until emulsified.
  6. Assemble: Divide kale and red cabbage among bowls. Top with warm wild rice, roasted vegetables, salmon fillet, and chopped almonds. Drizzle with miso sesame ginger dressing.

Notes