Grilled Salmon Bowl With Miso-Ginger Dressing
Grilled Salmon Bowl With Miso-Ginger Dressing lets you serve grilled salmon with an incredible Far East flavor. Our family has always been fans of Asian inspired dishes and this recipe is one you will want to put in the vault and return to over and over.
I started with a beautiful wild salmon fillet. Usually I look for wild salmon as opposed to farmed salmon. It has better flavor and texture than farmed.
There are a variety of ways to cook salmon; I love cooking on the grill. You can cook salmon in foil, using indirect heat or skin side down over a medium heat.
Salmon, the Healthy Choice
Salmon is very high in protein and chalked full of Omega-3 fatty acids, but is lower in fat than red meat. Omega-3 fatty acids are extremely important; they have numerous health benefits. Some of the most important ones are:
- Helps fight depression and anxiety
- Can improve eye health
- Promotes brain health during pregnancy and early life
- Improves risk factors for heart disease
The list goes on and on!*
*Information from 17 Science-Based Benefits of Omega-3 Fatty Acids
How to Tell If Your Salmon is Fresh?
It is always important to make sure that you have the freshest possible seafood. Although we live hours from the ocean I can always find fresh seafood. It is important to find a quality fish monger that you can trust and build a relationship with them. They will help you find the freshest best quality seafood.
Make sure you smell your salmon! If should have a mild smell of the sea, but definitely should not have a strong fishy smell.
Take a close look at the flesh. It should be firm and have a shiny appearance. If it feels soft and mushy or appears to be separating it is not fresh.
One of the final checks you can do to make sure your salmon is fresh is to check the scales. If they flake off easily when you rub them you have an older piece of salmon.
How to Grill Salmon
The first thing you will want to do once you have your skin on salmon fillet home is to check for pin bones. Rub your finger down both sides of the fillet to make sure that there are no bones remaining from the fillet.
Should you find any bones you will need to remove them. They can sometimes be difficult to pull out with your fingers. If that is the case you can use a small set of tweezers, this will help you remove the bones.
Some people suggest to dry-cure the salmon before cooking; this is the process of covering the meat with Kosher salt and sugar. Then you refrigerate for 15-20 minutes after which you rinse the salmon and pat dry.
Some say that this process improves the texture and flavor of the fish. Because there is a lot going on flavor wise in this dish I opted to omit this step.
It is a good idea to make the Miso-Ginger Dressing and prep all your veggies and other ingredients in advance, before you start to cook your salmon. It will be easier to pull everything together once the salmon is ready.
Prepare your edamame. I bought a frozen bag and simply boiled and shelled them as per the preparation instructions on the bag. It was quick and easy. They will hold in the refrigerator for a few days. But they don’t last that long in our house, my daughter will have them gone in no time!
Shred the carrots and cabbage. You can cook your vermicelli beforehand if you like as it doesn’t take long to cook. If you prefer you can cook it while the salmon is resting. Wait to peel and slice the avocado so it doesn’t turn brown.
Heat your grill to medium high. You can grill your pineapple rings just before you put your salmon on the grill. Place the salmon fillets on the grill skin side down. Close the lid, and wait. You want the salmon skin to be crispy and the salmon meat to be just cooked through.
Don’t turn your salmon just allow it to cook through on the grill. Depending on the temperature of your grill it will take between 10-15 minutes for your salmon to cook. Remember a medium cook is better than well done with salmon.
Building Your Bowl
Now it’s simply a matter of building your salmon bowl. Start with the vermicelli on the bottom. Lay your salmon on top of it. I like to group the various ingredients together around the salmon.
Pour that wonderful Miso-Ginger Dressing over top and garnish with the sesame seeds and seasoning salt and lime if you like. Now sit down and enjoy this flavor-packed salmon bowl!
Grilled Salmon Bowl with Miso-Ginger Dressing Recipe
- 4 salmon fillets
- 1 ½ cups grilled pineapple cut into pieces
- 3 medium carrots, shredded
- ½ lb edamame, shelled
- 2 avocados peeled and sliced
- 1 cup red cabbage, shredded
- 4 x 50 g (1.75 oz) vermicelli (pre-cooked weight)
- 1 tbsp black sesame seeds
- 1 tbsp toasted sesame seeds
- 1 tbsp seasoning salt
- Lime wedges for garnish (optional)
- 1 rounded tbsp white or yellow miso
- 1 tbsp rice wine vinegar
- 1 tsp grated ginger
- 1 tsp minced garlic
- 2 tbsp sesame oil
- 2 tbsp canola oil
- 1 tsp lime juice
- 1 tbsp soy sauce
- Pinch of cayenne
- Salt to taste
For the Miso-Ginger Dressing:
- In a small bowl add the Miso, rice vinegar, and lime juice. Whisk until combine.
- Add the remaining ingredients and continue to whisk until smooth. You could use a blender for this if you like.
For the Salmon:
- Pre-heat your grill to medium high.
- Prep all your veggies leaving the avocado until right before you are ready to serve.
- Grill your pineapple rings, chop and set aside.
- Place your salmon fillets skin side down on the grill and close the lid.
- Allow the salmon to cook with the lid closed for 10 – 15 minutes checking occasionally.
- Once the salmon is cooked remove it from the grill and allow it to rest while you build your bowls.
- Cook the vermicelli as per the package's directions.
- While the vermicelli cooks you can peel and slice you avocado.
- To build you bowls place the cooked vermicelli in the bottom, next lay the salmon on top. Some people like to remove the salmon skin. I like to keep it on as a crispy treat.
- Add ¼ of each of the grilled pineapple, avocado and veggies to each of the 4 bowls. I keep these together in piles around the salmon. I like the way it looks for plating.
- Pour a few tablespoons of the Miso-Ginger Dressing over each bowl and garnish with the sesame seeds, seasoning salt and lime wedge.
Amount Per Serving: Calories: 1200 Total Fat: 74g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 55g Cholesterol: 214mg Sodium: 2014mg Carbohydrates: 46g Fiber: 13g Sugar: 11g Protein: 90g