30-Minute Miso Salmon Quinoa Bowl Recipe

30-Minute Miso Salmon Quinoa Bowl Recipe

Servings 2 people
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 tsp dashi powder
  • 1 dried kelp about 2×2 inch square


  • assorted greens
  • quick pickled cucumbers see note 1
  • sliced avocado


  • 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.
Course: Dinner, Lunch, Main Course
Cuisine: Fusion

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