30-Minute Miso Salmon Quinoa Bowl Recipe
Ingredients
- 2 4-oz skin-on salmon filets
- 1/2 lb mushrooms of your choice sliced into 1/4 inch pieces
- 1 tbsp all-purpose flour more if needed
- 1/4 tsp salt more if needed
- 1/8 tbsp ground black pepper more if needed
- 2 tbsp olive oil
Miso Sauce
- 1 tbsp white miso
- 1 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar
Quinoa
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 tsp dashi powder
- 1 dried kelp about 2×2 inch square
Toppings
- assorted greens
- quick pickled cucumbers see note 1
- sliced avocado
Instructions
- Rinse the quinoa under cold water until the water runs clear. Drain well then transfer to a small pot. Add water, dashi powder, and dried kelp. Bring to a boil over medium heat then cover with a lid. Reduce the heat to low and simmer for 15 minutes. You can also follow the package instructions for the recommended cook time.
- Prepare the miso sauce by combining white miso, soy sauce, sake, mirin, and sugar. Mix until well combined.
- Season the salmon with salt and pepper then coat all sides in all-purpose flour. Make sure to shake off the excess flour then set aside.
- Heat olive oil in a pan over medium heat. Carefully add the salmon to the pan skin side up. Cook for 2 to 3 minutes then flip and cook for another 2 minutes. The cooking time will depend on the thickness of the salmon.
- Push the salmon to the side then add the sliced mushrooms. Once the mushrooms have softened, about 1 minute, pour the miso sauce over the mushrooms.
- Remove the salmon from the pan. Cook the sauce down until it slightly thickens.
- To serve, plate the quinoa and salmon. Spoon the miso mushroom sauce on top of the salmon. Add toppings of your choice including assorted greens, quick pickled cucumbers, and avocado.