Salmon Grain Bowl with Sesame Miso Dressing

 
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Serves: 2
 
Prep Time: 25 minutes (not including marinade time)
 
Cook Time: 30 minutes
 

What You Need

Soy Marinated Eggs

  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 tablespoon rice vinegar
  • 1 Fresno chili, halved, or a big pinch crushed red pepper flakes
  • 2 cups water
  • 2 large eggs (see notes)

Sesame Miso Dressing

  • 1/4 cup tahini
  • 1/4 cup rice vinegar
  • 2 tablespoons brown rice miso paste (see notes)
  • 2 teaspoons honey
  • 2 tablespoons water

Grain Bowl

  • 1 cup cooked farro or other grain (quinoa and brown rice work well)
  • (2) 6-ounce pieces wild salmon
  • Olive oil
  • Salt and freshly ground pepper
  • 6 ounces Nature’s Greens® Mustard Greens
  • 1/2 cup frozen edamame, steamed in bag and shelled
  • Sesame seeds

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What You Do

  1. Marinate the eggs: in a small saucepan, whisk together all of the marinade ingredients (soy sauce through water) over medium-high heat. When boiling, reduce heat to a simmer and cook about 5 minutes. Remove saucepan from the heat and allow to cool, about a half hour.
  2. While the marinade is cooling, cook the eggs. Bring a medium saucepan of water to a gentle boil over medium-high heat. Keep the eggs out at room temperature while you wait for the water to heat. When boiling, carefully drop in eggs, one at a time, with a slotted spoon and cook 6 minutes for runny yolks, 8 minutes for soft boiled (semi-cooked) and 11 minutes for hard boiled. While eggs are cooking, fill a medium bowl with ice water. Plunge cooked eggs into ice water to cool them completely, about 10 minutes.
  3. While the eggs cool, make the dressing: in a small bowl, whisk together tahini, vinegar, miso and honey until nice and thick. Slowly add the water while you whisk until it’s smooth and creamy. This can be prepped ahead and chilled up to 2 weeks in the fridge.
  4. When both the soy marinade and eggs have cooled, peel the eggs under cool running water. Submerge peeled eggs in marinade in a bowl large enough to hold the eggs. The eggs should be fully covered. Cover and chill in the refrigerator at least 6 hours, or up to 5 days.
  5. Roast the salmon: preheat oven to 400F. Line a small sheet pan with parchment paper. Brush the salmon with olive oil and sprinkle lightly with salt and pepper. Bake 12-15 minutes, until it’s opaque and flakes easily with a fork. Shred the salmon directly on the sheet pan, discarding the skin.
  6. To assemble: in 2 wide, shallow bowls add a few tablespoons of the dressing and cooked farro (you’ll have extra dressing to spare). Toss to coat. Divide salmon, mustard greens and edamame among bowls and top each with a split soy-marinated egg. Drizzle a bit more dressing over everything and sprinkle with sesame seeds to serve.

Notes: You’ll want to marinate the eggs the night before, or the morning of, so they’re ready for your bowl when you are. This marinade makes enough for 6 eggs, if you’d like to prep more for later use. Discard the marinade when you’ve finished the eggs.

If you can’t find miso paste, try substituting for low-sodium soy sauce— but the distinct miso flavor is worth seeking out. Sometimes it will be labeled as soybean paste. Find it a Whole Foods or specialty Asian groceries.

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