Japanese Brunch Delight: Protein-Packed Miso Salmon Bowl with Quinoa and Edamame
Discover a nourishing and revitalizing Japanese brunch recipe that combines miso-marinated salmon, quinoa, edamame, cucumber, and sesame seeds for an energizing start to your day.
Allergens
Fish (Salmon), Soy (Miso Paste)
Ingredients
- 12 oz fresh salmon fillet
- 4 tbsp white miso paste
- 2 tsp mirin
- 2 tsp soy sauce
- 2 cups cooked quinoa
- 1 cup shelled edamame, cooked
- 1 large cucumber, sliced
- 2 tbsp sesame seeds, toasted
- 1 tbsp fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Begin by preparing the miso marinade: combine miso paste, mirin, and soy sauce in a small bowl. Season the salmon fillet with salt and pepper, then coat it evenly with the miso mixture. Cover and refrigerate for 30 minutes to allow flavors to meld. Preheat a non stick pan over medium heat, then cook the marinated salmon for about 4 minutes on each side or until cooked through. Remove from heat and let it rest for a few minutes before slicing. Assemble the bowls by dividing quinoa among two serving dishes, followed by edamame, cucumber slices, and the cooked salmon. Drizzle with sesame seeds and chopped dill to add color and flavor. Enjoy your refreshing and revitalizing brunch!
Chef’s Insight
The combination of miso-marinated salmon and quinoa creates a perfect balance of flavors and textures, while edamame and cucumber add essential nutrients for optimal health.
Notes
Be sure to remove the bones from the salmon fillet before slicing it for the bowls.