This dish from mother and daughter duo, Kirsten and Mandy Dixon, is a big hit at their restaurant, La Baleine Cafe, on "the Spit" in Homer, AK. They've included it in their cookbook of beloved recipes, Living Within the Wild. The fresh ingredients create a perfect balance of flavors, pair it with whatever vegetables are in season in your area.Â
Salmon Bowl with Miso Dressing
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Excerpt from Living Within the Wild:
Salmon and miso are flavors that go together in our minds. This is a cafe recipe but we often make it for lodge guests and staff. We use vegetables both from our garden and the local farmers market, so the choices are ever-changing through the summer. Try, as we do, roasted beets, turnips, and whatever vegetables you have on hand in place of the summer squash during the winter months. Make sure the salmon is brought to room temperature and patted dry before cooking.
Recipe courtesy of Kirsten Dixon and Mandy Dixon
Ingredients
2 cups short grain brown rice
3 cups water
1 tsp. salt
¾ cup canola oil
1 cup plain yogurt
½ cup rice vinegar
¼ cup toasted sesame oil
2 TB soy sauce
1 inch knob ginger, peeled and grated
4 cloves garlic, grated
1 TB white or yellow miso paste
1 TB sesame seeds, toasted
1 cup diced yellow squash
1 cup diced zucchini
1 small red onion, cut into ½ inch slices
1 cup quartered mixed mushrooms
4 TB canola oil
Sea salt and freshly ground black pepper
¼ cup canola oil, plus more for cooking
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2 cups mixed salad greens
¼ cup rice vinegar
¼ cup finely chopped mixed fresh herbs such as parsley, chives, and basil
For the rice:
For the miso dressing:
For the roasted vegetables
Directions
To make the rice, place the rice, water, and salt into a wide 3 quart saucepan with a tight-fitting lid. Bring mixture to a boil, cover, and reduce the heat. Cook until al dente, about 30 minutes. Let the rice stand for 10 minutes, covered, off the heat to absorb the steam. Fluff the rice with a fork.
To make the dressing, in a bowl, combine the canola oil, yogurt, vinegar, sesame oil, soy sauce, ginger, garlic, miso, and sesame seeds and whisk until emulsified.
To make the vegetables, preheat the oven to 425 degrees F. Spread the squash, zucchini, onion, and mushrooms onto a parchment-lined baking sheet and drizzle with oil. Season lightly with salt and pepper. Toss to coat in the oil and seasonings. Roast the vegetables until lightly browned, about 15 minutes.
Place a large saute pan over medium heat. Add 2 tsp canola oil to the pan. When the oil is hot, add the salmon portions, skin side up. Cook for 3 to 4 minutes. Turn the salmon over with a metal spatula. Cook until the flesh is firm to touch, 3 to 4 more minutes. Brush 1 teaspoon of the miso dressing over the salmon. Set aside to keep warm.
To assemble, toss the greens with vinegar and oil to taste. Season with salt and pepper to taste. For each bowl, place 1 cup of the cooked rice into a wide-rimmed deep bowl. Drizzle 2 to 3 teaspoons of the miso dressing over the rice. Top with some of the roasted vegetables. Add the dressed greens and sprinkle with herbs. Place a piece of salmon on top. Serve right away.
