Celebrity Chef Inspired Miso Glazed Salmon Bowls
A few weeks ago, I went to LA and met up with my good friend Brooke Baevsky, aka Chef Bae. Chef Bae is an icon—always in demand, preparing fresh and healthy foods for her celebrity clients. Brooke and I created these drool worthy Miso Glazed Salmon Bowls, that will be on repeat for celebrities and for YOU!
Although I put this recipe on my blog, many of you cutie pies don’t even know I have a blog, so I’m putting it here too! Enjoy!
4 Servings
For the Salmon:
1 1/2 lbs Salmon, skin removed, cut into bite size pieces
2 tbsp Chickpea Miso (or white miso paste)
2 tbsp Coconut Aminos (or tamari or low sodium soy sauce)
1 tbsp Rice Vinegar
1 tbsp Pure Maple Syrup
1 tbsp Toasted Sesame Oil
For the Creamy Cashew Sauce:
1/3 cup Creamy Cashew Butter (if your cashew butter is thick, you might need to add 2-3 tb water to thin the sauce)
1 tbsp Rice Vinegar
2 cloves Garlic (or 1 tsp garlic powder)
1 tsp Sriracha
1 tbsp Maple Syrup
For the Bowl:
2 cups Cooked Rice (we used jasmine rice)
1 English Cucumber, cubed
2 tsp Furikake Seasoning
1 tbsp Rice Vinegar
Pickled Red Onions, for topping
Sesame Seeds, for topping
1 Avocado, sliced (optional)
Instructions:
1. Peel the skin and cut the salmon into small bite size pieces and add to a bowl.
2. In another bowl, whisk together the miso, coconut aminos, vinegar, maple syrup and sesame oil, until smooth and creamy. Pour the sauce over the salmon to coat.
3. Transfer to a parchment lined baking sheet. Broil on 500°F for 8-10 minutes, then remove from oven and set aside.
4. While the salmon is in the oven, make the creamy cashew sauce. Add all of the ingredients to a blender and blend until smooth. Taste and adjust as needed.
5. Chop the cucumber into small pieces and toss with vinegar and furikake.
6. Prepare rice. Once the rice is cooked, build your bowls, starting with the rice, then salmon, cucumber mixture, pickled onions (if using) and avocado.
7. Pour the cashew sauce on top, garnish with sesame seeds & enjoy!
Looks so delicious