Miso-Ginger Salmon Bowl
Miso-Ginger Salmon Bowl
Ingredients
For the Crispy Turmeric Chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
For the Quinoa
- 1/2 cup quinoa
- 1 cup water
For the Edamame
- 1/2 cup shelled edamame
For the Massaged Kale
- 1/4 cup kale
- 1 tablespoon olive oil, a drizzle
- 1/2 teaspoon salt, to taste
For the Sesame-Crusted Salmon
- 4 salmon fillet
- 2 tablespoons olive oil, a drizzle
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/4 cup sesame seeds, to coat one side
For the Spicy Miso-Ginger Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon miso paste
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon chili garlic sauce
Instructions
- 1
Preheat your oven to 400°F. Drain and rinse the chickpeas thoroughly. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/4 teaspoon turmeric, 1/4 teaspoon garlic powder, salt, and pepper. Toss to ensure the chickpeas are evenly coated. Bake for 20 minutes, or until they are crispy.
⏱️ 25 min•🌡️ 400
- 2
While the chickpeas are baking, combine 1/2 cup quinoa and 1 cup water in a small pot. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes, or until all the water has been absorbed and the quinoa is fluffy.
⏱️ 20 min
- 3
Bring a small pot of water to a boil. Add 1/2 cup shelled edamame and cook for 3-5 minutes, or until tender-crisp. Drain and set aside.
⏱️ 7 min
- 4
Place 1 cup of kale (for each serving) in a bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Using your hands, massage the kale for 2-3 minutes until it softens and becomes tender.
⏱️ 5 min
- 5
Take each salmon fillet and drizzle with olive oil. Season with salt and pepper. Generously coat one side of each fillet with sesame seeds. Heat a pan over medium-high heat. Once hot, place the salmon fillets skin-side down (or sesame-seed side down if no skin) in the pan. Cook for 4-5 minutes per side, or until the salmon is golden brown and cooked through and flakes easily with a fork.
⏱️ 10 min
- 6
In a small bowl, combine 2 tablespoons rice vinegar, 1 tablespoon miso paste, 1 tablespoon maple syrup, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1/2 teaspoon chili garlic sauce. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min
- 7
To assemble each bowl, start with a base of cooked quinoa. Add a portion of the massaged kale, boiled edamame, and crispy turmeric chickpeas. Top with a cooked sesame-crusted salmon fillet. Drizzle generously with the prepared spicy miso-ginger dressing. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Miso-Ginger Salmon Bowl
For the Crispy Turmeric Chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
For the Quinoa
- 1/2 cup quinoa
- 1 cup water
For the Edamame
- 1/2 cup shelled edamame
For the Massaged Kale
- 1/4 cup kale
- 1 tablespoon olive oil, a drizzle
- 1/2 teaspoon salt, to taste
For the Sesame-Crusted Salmon
- 4 salmon fillet
- 2 tablespoons olive oil, a drizzle
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/4 cup sesame seeds, to coat one side
For the Spicy Miso-Ginger Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon miso paste
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon chili garlic sauce
Instructions
- 1
Preheat your oven to 400°F. Drain and rinse the chickpeas thoroughly. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/4 teaspoon turmeric, 1/4 teaspoon garlic powder, salt, and pepper. Toss to ensure the chickpeas are evenly coated. Bake for 20 minutes, or until they are crispy.
⏱️ 25 min•🌡️ 400 - 2
While the chickpeas are baking, combine 1/2 cup quinoa and 1 cup water in a small pot. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes, or until all the water has been absorbed and the quinoa is fluffy.
⏱️ 20 min - 3
Bring a small pot of water to a boil. Add 1/2 cup shelled edamame and cook for 3-5 minutes, or until tender-crisp. Drain and set aside.
⏱️ 7 min - 4
Place 1 cup of kale (for each serving) in a bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Using your hands, massage the kale for 2-3 minutes until it softens and becomes tender.
⏱️ 5 min - 5
Take each salmon fillet and drizzle with olive oil. Season with salt and pepper. Generously coat one side of each fillet with sesame seeds. Heat a pan over medium-high heat. Once hot, place the salmon fillets skin-side down (or sesame-seed side down if no skin) in the pan. Cook for 4-5 minutes per side, or until the salmon is golden brown and cooked through and flakes easily with a fork.
⏱️ 10 min - 6
In a small bowl, combine 2 tablespoons rice vinegar, 1 tablespoon miso paste, 1 tablespoon maple syrup, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1/2 teaspoon chili garlic sauce. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min - 7
To assemble each bowl, start with a base of cooked quinoa. Add a portion of the massaged kale, boiled edamame, and crispy turmeric chickpeas. Top with a cooked sesame-crusted salmon fillet. Drizzle generously with the prepared spicy miso-ginger dressing. Serve immediately and enjoy!
⏱️ 3 min