Miso Honey Blackened Salmon Rice Bowl with Spicy Avocado Salsa
This 30-minute miso honey blackened salmon rice bowl is a flavorful and balanced weeknight dinner. Sweet and savory miso-honey glazed salmon pairs perfectly with creamy, spicy avocado salsa over a bed of steaming rice, garnished with sesame seeds and fresh coriander for a wholesome, high-flavor meal.
Ingredients
Salmon Marinade
- 2 fillets salmon cut into bite-sized pieces
- 1 tbsp miso paste
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 clove garlic crushed
- 1 inch ginger grated
Rice
- 1 cup rice per person, cooked according to package instructions
Avocado Salsa
- 1 whole avocado cubed
- 1 whole chilli finely chopped
- 1 stalk spring onion finely chopped
- 0.5 lime lime juice
- salt to taste
- pepper to taste
Garnish
- sesame seeds for garnish
- coriander leaves for garnish
Instructions
Prepare Rice and Marinade
- Cook the rice according to package instructions. Keep warm until serving.
- In a small bowl, mix miso paste, honey, soy sauce, crushed garlic, and grated ginger until smooth.
- Toss the salmon pieces in the miso-honey glaze and let marinate for 10 minutes.
Prepare Avocado Salsa
- In a bowl, combine cubed avocado, chopped chilli, spring onion, and lime juice. Season with salt and pepper. Fold gently.
Cook Salmon and Assemble Bowl
- Heat a pan over medium-high heat with a splash of oil. Cook salmon pieces for 2-3 minutes per side until caramelized and slightly blackened.
- Divide the cooked rice into bowls. Top with salmon and spoon avocado salsa on the side.
- Sprinkle sesame seeds and scatter coriander leaves over the bowl before serving.
Notes
- Marinate the salmon for exactly 10 minutes to avoid over-softening the fish.
- Use a hot pan and minimal turning for perfectly caramelized salmon pieces.