Miso-glazed salmon bowls packed with protein, fiber, and color. Served with a restaurant-style carrot ginger dressing that you’ll be craving over and over again.
These salmon bowls are light, refreshing, and loaded with nutrients, from the medley of vegetables all the way down to the dressing.
I recently visited my favorite Japanese restaurant here in Charleston, called O-ku. I tried their house salad for the first time… it was pretty simple: mostly just lettuce, and a few vegetables; but, it had this incredible carrot ginger dressing that I knew I had to make at home. It’s so flavorful and packs in prebiotics, which are amazing for gut health! I recommend doubling the dressing recipe so you have extra on hand, it’s that good. Full recipe below!
For the salmon:
4 sockeye salmon filets
2 tbsp white miso paste
2 tbsp tamari
1 tbsp honey
Juice of one small lime
1/4 tsp ground ginger
Preheat oven to 400F. Combine all ingredients in a small bowl, then place salmon filets on a parchment lined baking sheet. Use a brush to coat each salmon filet in the marinade. Place in the oven for 6 minutes, remove from oven, then brush the marinade over each filet once more. Discard excess marinade. Return back to oven to finish cooking, approximately 6-8 more minutes. I recommend checking with a thermometer to make sure the internal temp is 140F.
For the dressing:
2 medium carrots, peeled and roughly chopped
1/2 small honeycrisp apple, peeled and roughly chopped
1/2 small yellow onion, roughly chopped
1 medium piece fresh ginger, about 2tbsp
1/4 cup olive or avocado oil
1/4 cup rice vinegar
1/4 cup tamari or coconut aminos
1 tsp toasted sesame oil
1 1/2 tbsp honey
Salt and pepper to taste (taste before adding)
Combine all ingredients in a high powered blender, and blend well. Taste and add salt + pepper if needed, then set aside until ready to serve. If you prefer a thinner dressing, you can add a bit of water.
For the bowls and benefits:
jasmine rice: complex carbohydrates, our body’s main source of energy
Leafy green or red lettuce: fiber and variety
Chopped cucumbers: hydration, fiber, micronutrients
Shredded carrots: beta-carotene, fiber, micronutrients, antioxidants
Shredded red cabbage: cruciferous vegetable, great for micronutrients and fiber
steamed edamame: protein and fiber
Sliced avocado: healthy fats and fiber
Green onions: flavor and prebiotics
Baked salmon: omega-3 healthy fats and protein
Carrot ginger dressing: prebiotics, antioxidants, anti-inflammatory properties, and FLAVOR!
Start with some leafy lettuce and jasmine rice in a bowl. Arrange carrots, cabbage, cucumbers, edamame, avocado, and green onions around the bowl. Add a salmon filet on top, then add lots of that carrot ginger dressing. Top with optional sesame seeds and enjoy!!! Serves 4.
I hope you guys love this recipe!!! The dressing is really the star here, it would pair great with anything! A simple side salad, grain bowls, whatever you’d like. Definitely give it a try and make sure to double the batch to have it prepped for the week ;)
If you enjoyed this post, make sure you’re following my Instagram @abigailsapron for more recipe/food content + tag me if you make this!
I hope y’all have a wonderful weekend, I’ll see you tomorrow for a new episode of Sunday Sweets <3
With love,
Abigail