Another salmon and miso pairing, this time built into a full rice bowl with pickled vegetables and greens. Salmon's omega-3s support the gut lining, miso adds fermented depth, and the whole thing comes together as a genuinely balanced, satisfying bowl in under 30 minutes.
Ingredients
- 2 salmon fillets
- 1 tbsp white miso paste
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tsp honey
- 2 cups cooked brown or white rice
- 1 cup shredded carrots
- 1 cup baby spinach or shredded kale
- 1/4 cup pickled red onion
- Sesame seeds and spring onions to serve
Instructions
- Whisk miso, ginger, soy sauce, and honey together until smooth.
- Pat salmon dry, coat with the miso mixture. Let sit for 10 minutes.
- Broil or pan-sear salmon for 10-12 minutes until it flakes easily and the glaze has caramelized slightly.
- Divide rice between bowls. Top with salmon, carrots, spinach, and pickled onion. Garnish with sesame seeds and spring onions.
Nutrition Facts (per serving)
| Calories | 480 |
| Total fat | 18g |
| Total carbohydrates | 48g |
| Dietary fiber | 5g |
| Protein | 34g |
| Sodium | 620mg |
Why This Is Good for Your Gut
Salmon's omega-3 fatty acids reduce gut inflammation and have been shown to increase Akkermansia muciniphila. Miso contributes fermented compounds. Ginger supports gastric motility. Pickled onion adds mild organic acids and prebiotic quercetin.
Use up leftover cooked rice for this. Cold, day-old rice adds a bit of resistant starch you wouldn't get from freshly cooked.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.