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Baked Salmon Poke Bowls with Honey Miso Marinade and Crunchy Veggies Recipe

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4.1 from 4 reviews

This quick and vibrant Baked Salmon Poke Bowl recipe combines tender honey-miso glazed salmon with fluffy rice and crisp fresh vegetables. Ready in 30 minutes, these bowls feature a flavorful sweet-sour dressing and creamy garlic aioli, perfect for a nutritious and satisfying meal with minimal fuss.

Ingredients

Salmon and Marinade

  • 4 salmon fillets, cut into cubes (approximately 1 lb or 500 g)
  • 2 tablespoons honey
  • 1 tablespoon white miso paste
  • 1 tablespoon olive oil

Rice

  • 1 cup long-grain rice (or microwave packet rice for a time-saving option)
  • 1 2/3 cups cold water

Vegetables and Toppings

  • 2 carrots, peeled into strips
  • ½ small red cabbage, finely sliced
  • 2 scallions (spring onions), finely sliced
  • 1 avocado, flesh removed and chopped

Dressing

  • 2 tablespoons honey
  • 1 teaspoon light soy sauce (use tamari for gluten-free option)
  • 2 teaspoons fish sauce
  • 1 tablespoon olive oil
  • 1 teaspoon sweet chili jam
  • 1 teaspoon rice vinegar
  • 2 garlic cloves, crushed
  • 1-inch piece of ginger, grated (or 2 teaspoons ginger paste)

Additional Topping

  • 2 tablespoons egg-free garlic aioli (or spicy gochujang aioli, instant Kewpie mayo, or Greek yogurt)

Instructions

  1. Cook the Rice: Add 1 cup of long-grain rice and 1 2/3 cups of cold water to a small pot with a lid. Place the pot over medium-high heat, and when the water begins to foam, cover with the lid and reduce the heat to low. Let it cook undisturbed for 12 minutes, then remove from heat and keep the lid on until ready to serve.
  2. Prepare the Oven and Salmon: Preheat your oven to 450°F (230°C) with fan. Line a baking tray with parchment paper. In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon white miso paste, and 1 tablespoon olive oil to create the marinade. Toss the diced salmon cubes in this mixture to coat thoroughly, then spread them evenly on the prepared tray.
  3. Bake the Salmon: Place the baking tray in the oven and bake the salmon for 10 minutes. The salmon should turn paler with slight charring on the edges when done. For precise cooking, the internal temperature should reach 145°F (63°C).
  4. Make the Dressing: In a small bowl or jar, combine 2 tablespoons honey, 1 teaspoon light soy sauce, 2 teaspoons fish sauce, 1 tablespoon olive oil, 1 teaspoon sweet chili jam, 1 teaspoon rice vinegar, 2 crushed garlic cloves, and grated ginger. Stir well or shake the jar until all ingredients are fully blended.
  5. Assemble the Poke Bowls: Remove the lid from the cooked rice pot and fluff the rice with a fork. Divide the rice evenly among four bowls. Top each bowl with carrot strips, sliced red cabbage, scallions, chopped avocado, and baked salmon cubes. Drizzle the sweet-sour dressing over the contents and finish with a generous dollop of egg-free garlic aioli.

Notes

  • Use tamari instead of soy sauce for a gluten-free version.
  • Microwave packet rice can be used for faster preparation without compromising texture.
  • Substitute garlic aioli with Greek yogurt or spicy gochujang aioli for different flavors.
  • For perfectly cooked salmon, consider using a probe thermometer to check internal temperature.
  • Leftover poke bowl components can be stored separately and assembled fresh to maintain texture.

Find it online: http://bitezly.com/baked-salmon-poke-bowls-with-honey-miso-marinade-and-crunchy-veggies-recipe/