Miso Glazed Salmon Buddha Bowl with Sesame Dressing is a nutritious, satisfying, and flavor-packed dish that combines the tender miso-glazed salmon with vibrant veggies and a creamy sesame dressing. This Buddha bowl is perfect for those who want to enjoy a healthy, balanced meal that’s not only easy to make but also delicious. This recipe is packed with protein, omega3s, fiber, and healthy fats!
Ingredients
Miso Glazed Salmon
- 3-4 salmon fillet
- ¼ cup white miso
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
Creamy Sesame Dressing
- 4 tbsp white sesame seeds
- ½ cup Kewpie mayo
- 4 tsp honey
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 4 tsp sesame oil
Vegetable Toppinsg
- 1 cucumber
- 1 carrot, shredded or julienned
- 3-4 radish, thinly sliced
- 1 cup edamame
- 1 avocado, sliced
- 1 cup quinoa or rice (cooked)
Instructions
Miso Glazed Salmon
- Place salmon fillets and all the marinade ingredients in a large Ziploc bag or airtight container. Mix together until well combined and evenly coated. Let the salmon marinate in the fridge for at least 1 hour.
- Preheat the oven to 375℉.
- Transfer the marinated salmon to a baking pan lined with parchment paper. Reserve the remaining marinade for brushing later.
- Bake for 12-15 minutes. Brush more glaze on top of the salmon and broil on high for 5 minutes, or until the salmon is glazed and glossy. (you may need more time depending on the size of your salmon)
Sesame Dressing
- Using a mortar and pestle or food processor, grind the sesame seeds until sandy.
- In a bowl, add ground sesame seeds, kewpie mayo, honey, soy sauce, rice vinegar, and sesame oil. Mix until smooth and well combined.
Assemble
- In each bowl, place a scoop of rice or quinoa at the base. Arrange the cucumber, carrot, radish, avocado slices, and edamame around the rice. Place the cooked salmon fillet on top of the veggies. Drizzle the sesame dressing over the entire bowl. Garnish with sesame seeds and enjoy!
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