Miso Salmon Rice Bowl

A blend of sweet and savoury! Perfect for an easy throw together meal. Cook the salmon and sauce in bulk and have it for either lunch or dinner throughout the week.

INGREDIENTS

• 300g salmon, skin/bones removed, cut into chunks

• 250g cooked rice (preferably short grain)

• 1/4 cucumber, sliced

• 1 carrot, grated

• 2 sprigs of chives, thinly sliced

• 1 spring onion, thinly sliced

Miso Sauce:

• 4 Tbsp cooking sake

• 1 Tbsp mirin

• 25g miso paste

• 2 tsp sugar

• 50ml dash stock (or any stock you have lying around)

METHOD

1. Place sake and mirin in a small pot over medium heat. Cook until alcohol smell has evaporated. Then add the sugar, stir until dissolved, followed by the dashi. Bring to the boil and then turn down the heat.

2. Add the miso paste, stir with a whisk until combined. Cook for a further 1-2 mins over low heat, being careful not to bring to the boil.

3. Add chopped salmon to a bowl. Pour over the miso sauce and place into the fridge for at least an hour to marinade.

4. Place a nonstick pan over medium heat. Removed salmon from the marinade and remove any excess sauce. Add salmon to the pan (in batches if needed to prevent over crowding the pan) and cook for 2-3 minutes on both sides. Continue cooking until you reach your desired internal temperature. I like my salmon a little raw on the inside.

5. Mean while place the remaining sauce back into the pot you originally used and bring back to a simmer. Cook the sauce down until it thickens into a gravy like consistency.

6. Split the rice between two bowls. Then add the salmon pieces, cucumber & carrot. Spoon over the thickened miso sauce and garnish with the chives and spring onion.

Itadakimasu!

Serves 2

Nutritional Information: per serving

Calories: 574kcal

Protein: 40g

Fat: 23g

Carbohydrate: 53g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE