Carrot Ginger Miso Salmon Grain Bowls with Marinated Cucumbers
By McKenna Lelah
Cook Time: 30 minutes
Serves: 4
Ingredients:
For the Salmon:
1 ½ to 1 ¾ lb salmon or your favorite fish* See notes
3 tbsp mirin
3 tbsp sake
⅓ cup agave or honey
2 tbsp avocado oil
For the Grain Bowls:
1 cup millet or your favorite grain* See Notes
¼ cup Riley’s Carrot Ginger
2 cups dino kale, stems removed, thinly sliced* See Notes
2 cups broccoli florets
2 cups zucchini, cut into large dice
8 oz shiitake mushrooms, sliced
1 avocado, ripe, cut into large chunks
3 scallions, sliced
Avocado oil
Kosher salt* See Notes
Black pepper
For the Marinated Cucumbers:
2 cups persian cucumbers, sliced into ¼ inch thick slices
1 tbsp kosher salt* See Notes
¼ cup Riley’s Carrot Ginger
Instructions:
In a small pot, combine mirin, sake, miso, and agave or honey and bring to a boil (be sure to whisk so the bottom doesn't burn)
Boil for 1 minute and remove from heat.
Transfer marinade to the vessel you are using to marinade the fish (glass dish, bowl, etc.)
Transfer marinade to the fridge to cool. Once cooled, coat the salmon in the marinade and marinate in the fridge for up to 2 days or minimum of 2 hours.
Cook the millet according to the package instructions. (usually 2 cups liquid to 1 cup millet).
Once cooked, combine the millet with kale. Dress with carrot ginger dressing and set aside.
In a strainer, combine cucumbers and kosher salt. Mix thoroughly and set strainer with cucumbers over a bowl to drain the water from the cucumbers. Set aside for 10-15 minutes.
Preheat the oven to 400 degrees fahrenheit. Put the zucchini and broccoli on a foil lined baking sheet. Drizzle with avocado oil and season with kosher salt and black pepper to taste.
Bake the broccoli and zucchini in the oven until tender, about 20 minutes. Once cooked, set aside.
In a skillet over medium medium heat, add avocado oil and shiitake mushrooms. Season with kosher salt and black pepper to taste and saute until softened and browned, about 10 minutes. Remove from heat and set aside.
Arrange a rack 6 to 8 inches from the broiler element in your oven, then heat the oven to boil. Spray or grease a foil lined baking sheet with avocado oil. Place your salmon on the greased baking sheet and broil.
Check the fish every few minutes until and rotate as needed (it will cook for 10-13 minutes until the internal temperature reaches 125-130 degrees fahrenheit.
Once the fish is cooked, set aside.
Drain the cucumbers and dress with Riley’s Carrot Ginger.
To assemble the bowls, put about 1 ¼ cup millet and kale mixture into the bowl. Top with roasted zucchini, roasted broccoli, shiitake mushrooms, flaked pieces of salmon or fish of choice, avocado, marinated cucumbers, and garnish with sliced scallions. Drizzle with Riley’s Carrot Ginger for additional flavor.
Notes:
Other proteins that work well in this recipe are cod, sea bass, trout, or even tofu!
Some other grains that work well here are farro, quinoa, barley, or wild rice.
Any variety of vegetables can work well here, in the winter and fall I like using butternut or delicata squash and broccolini. Ask your farmer what they are excited about at your local farmers market!
Dino kale is also known as lacinato kale, black kale, tuscan kale, and cavolo nero.
The brand of kosher salt I like using for all cooking applications is linked here.
I have also linked the brand of gluten free white chickpea miso paste.