Sesame Miso Salmon Bowls

You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the key ingredients.

• salmon: I like to use wild sockeye or coho salmon whenever I can, but any species of salmon will work in this recipe.
• sesame miso marinade: I use my popular Sensational Sesame Miso Dressing and Marinade in this recipe to marinate the salmon and to drizzle more on top of the finished dish. It's a delicious mix of white miso, sesame oil, sesame seeds, rice vinegar, honey and olive oil.
• rice: Feel free to use any variety of rice, jasmine rice, brown rice, even wild rice. You can also keep this recipe gluten-free by substituting quinoa for the rice.
• vegetables: I chose sweet potatoes, mushrooms and broccoli for a contrast in taste, colour and texture. I've also made this miso salmon bowl with shiitake mushrooms, sugar snap peas and thinly sliced carrots. Try baby bok choy, edamame beans or red cabbage, too.
• garnish: a few sesame seeds add a little crunch, and thinly sliced green onions complete the dish. A squeeze of fresh lemon from lemon wedges never hurts, either!

You'll start by making the Sesame Miso Marinade. Add the salmon fillets and the marinade to a small baking dish or to a resealable bag and refrigerate for no longer than 30 minutes.

Toss the vegetables in olive oil, sprinkle with salt and pepper and roast them on a sheet pan in the oven for about 20 minutes.

Meanwhile, cook the rice according to package directions.

Next, sear the salmon in a skillet, skin-side down, then flip and sear on the other side. Baste with oil and butter, turn the heat off, and let it rest until it has reached 145°F.

To plate your meals, arrange the bowls starting with the cooked rice. Top it with a salmon fillet and a portion of roasted vegetables. Garnish with sesame seeds, sliced green onions, and a wedge of lemon, then drizzle with sesame miso dressing. Serve hot.

If you don't want to turn on your oven, you can simply stir fry the vegetables in a tablespoon of oil in a skillet on the stovetop. Stir frying vegetables that cook very quickly, like sugar snap peas, for example, would be a better choice than roasting.

For another simple simple-to-make salmon recipe with easy clean-up try Miso Glazed Salmon in Foil Packets or this one-pan Mandarin Orange Miso Glazed Salmon. Full of Omega-3 fatty acids for healthy hearts!

Before searing the salmon, score the skin with a sharp knife. Make very shallow cuts about ½ to ¾ of an inch apart. Scoring the skin prevents the salmon from curling up while it's cooking. You'll end up with a beautiful crisp skin, which helps to protect the salmon flesh.

It's very easy to slide the fillet off the skin once it's cooked.

To store: These miso salmon bowls are best eaten right away, but you can double the recipe and save some for the following day's dinner or lunch. Cover the bowls tightly and refrigerate.

To reheat: Reheat gently in the microwave.

Freeze it: Freeze for up to three months in an airtight container.