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Flavorful Miso-Glazed Salmon Nourish Bowl Recipe with Charred Brussels Sprouts

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A quick and easy nourish bowl featuring tender miso-glazed salmon, smoky charred Brussels sprouts, and a wholesome grain base, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 garlic clove, minced (optional)
  • 1 pound (450 g) Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 2 cups cooked brown rice or quinoa (about 1 cup / 185 g uncooked)
  • 1 avocado, sliced
  • 1 cup shredded carrots or matchstick carrots
  • 2 green onions, sliced thinly
  • 1 tablespoon toasted sesame seeds
  • Optional extras: pickled ginger or kimchi, fresh cilantro or parsley, chili flakes or Sriracha

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and minced garlic until smooth. Set aside.
  2. Cook the Grain Base: Cook 1 cup (185 g) brown rice or quinoa according to package instructions. Fluff with a fork and keep warm.
  3. Prepare Brussels Sprouts: Toss 1 pound (450 g) halved Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and 1 teaspoon smoked paprika if using. Heat a large skillet over medium-high heat and add Brussels sprouts cut-side down. Cook without moving for 4-5 minutes until deeply charred and caramelized. Flip and cook for another 3-4 minutes until tender. Remove from heat and set aside.
  4. Cook the Salmon: Pat dry salmon fillets and season lightly with salt and pepper. Heat a non-stick or cast-iron skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the salmon and brush the top generously with the miso glaze. Cook for another 3-4 minutes, basting with more glaze if desired, until salmon is just cooked through (internal temp 125°F / 52°C). Remove from heat and let rest for a minute.
  5. Assemble the Nourish Bowls: Divide warm rice or quinoa between four bowls. Arrange the salmon fillets on top along with the charred Brussels sprouts, sliced avocado, shredded carrots, and green onions. Drizzle any leftover miso glaze over the bowls and sprinkle with toasted sesame seeds.
  6. Optional Garnishes: Add pickled ginger, fresh herbs, or a drizzle of chili sauce for an extra kick.

Notes

Pat salmon skin dry before cooking for a crispy crust. Avoid overcrowding Brussels sprouts to ensure proper charring. Apply miso glaze after first sear and baste toward the end to prevent burning. Start cooking grains first as they take the longest. For vegetarian/vegan option, substitute salmon with tofu or tempeh and use tamari and maple syrup instead of honey.

Nutrition

Keywords: miso-glazed salmon, nourish bowl, charred Brussels sprouts, healthy dinner, quick salmon recipe, gluten-free, dairy-free, umami glaze

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