Mango-Miso Glazed Salmon Bowls
These Mango-Miso Salmon Bowls are vibrant, fresh, and packed with layers of flavor. Featuring caramelized broiled salmon, a crunchy mango-cabbage slaw, and a silky mango-miso sauce that ties it all together. Gluten free, dairy free, and weeknight-friendly.
Servings: 4
Equipment
- Blender or immersion blender
- Baking sheet
- Mixing bowls
Ingredients
Mango-Miso Sauce
- 1/2 cup diced ripe fresh mango
- 1/4 cup fresh lime juice (from 2 juicy limes)
- 1/4 cup avocado oil (or neutral oil of choice)
- 2 tsp. white miso paste
- 2 tsp. honey
- 1 (1/2-inch) knob fresh ginger, peeled
Salmon Bowls
- 1.25 lbs. center-cut salmon, skin removed, cut into 1-inch cubes
- Kosher salt and cracked black pepper to taste
- 2 Tbsp. fresh lime juice
- 2 tsp. fish sauce
- 1 garlic clove, minced or grated
- 1 Thai chili (Bird's eye chili), thinly sliced or minced (remove seeds and ribs for less heat, if desired)
- 1/2 cup thinly sliced or shaved red onion
- 2 cups shaved or shredded red cabbage
- 1 cup fresh mango, julienned
- 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
- 1/4 cup fresh mint or Thai basil leaves, torn or coarsely chopped
- 1/4 cup roasted peanuts or cashews, coarsely chopped
- Cooked white rice for serving
- Optional garnish: sliced avocado
Instructions
- Blend Mango-Miso Sauce. Combine fresh mango, lime juice, avocado oil, honey, miso paste, and ginger in a small blender and blend until smooth. (Alternatively, combine everything in a wide-mouth jar or measuring cup and blend with an immersion blender until smooth.)Marinate Salmon. Cut salmon into 1-inch cubes and place in a bowl. Season with kosher salt and a few grinds of black pepper. Add half of mango-miso sauce and gently toss to coat. Marinate at room temperature for 20 to 30 minutes.
- Meanwhile, Prepare Slaw. To a large mixing bowl, combine 2 Tbsp. lime juice, fish sauce, garlic, chili, and red onion; toss to coat. Let sit for 10 to 15 minutes to soften onion.Add shredded red cabbage, julienned mango, cilantro, mint (or Thai basil), and roasted peanuts; toss to combine. Taste and season with kosher salt to taste. (Fish sauce is quite salty, so you may find the slaw to be sufficiently seasoned as is.) Let slaw sit at room temperature, tossing occasionally, while you broil the salmon.
- Broil Salmon. Position one oven rack 6 inches from the broiler heat source, and heat broiler to HIGH. Empty salmon out onto a baking sheet coated with parchment or foil for easy cleanup. Broil for 8 minutes, rotating the pan once midway through, until the salmon is opaque with crispy edges.
- Assemble Bowls. Spoon cooked white rice into bowls and top with broiled salmon and slaw. Drizzle remaining mango-miso sauce over salmon and slaw and serve with garnishes of choice.
Notes
- Make-ahead: Blend the mango-miso sauce up to 2 days ahead. Store in the refrigerator until ready to use.
- Store: I suggest storing the rice and salmon separate from the sauce and slaw, if possible. You can refrigerate all of the components for 2 to 3 days.
- Reheat: Rewarm the rice and salmon gently in a skillet over medium/medium-low heat. Assemble with slaw and sauce after warming to your liking.