Miso Glazed Salmon Coconut Rice Bowls

Gluten-Free Option, Dairy-Free, High-Protein, Refined Sugar-Free Option, Anti-Inflammatory, Rich in Omega-3s, Gut-Friendly, Low-Glycemic, Nutrient-Dense, Meal Prep Friendly & Pescatarian

This bowl is comforting, fresh, and full of flavour. Tender cubes of sweet-spicy miso-glazed salmon are served over fluffy, creamy coconut rice, then topped with crisp steamed broccoli, crunchy baby cucumbers, and fresh green onion. Every bite balances rich, savoury salmon with bright, fresh vegetables and a touch of heat. Adding juicy mango on the side is highly recommended. It pairs beautifully with the coconut rice and glaze for a tropical twist. Not only is this dish delicious, but it’s also packed with nutrients. Salmon provides high-quality protein and omega-3 fats that support brain, heart, and joint health. The veggies deliver fibre, vitamins, and antioxidants that promote digestion, energy, and immunity. Creamy coconut milk adds healthy fats for sustained fullness, while optional mango contributes vitamin C and digestion-friendly enzymes. This bowl is a nourishing, well-rounded meal that fuels your body and feels like a treat.

Ingredients

Serves 4

For the Miso Glazed Salmon

4 salmon filets (4–6 oz each), skin removed and patted dry

Salt and black pepper, to taste

3 tbsp white miso paste

2 tbsp soy sauce (or tamari for gluten-free)

2 tbsp rice vinegar

2 tbsp honey (or maple syrup for refined sugar-free)

2 tbsp toasted sesame oil

1 tbsp sriracha

Juice of 1 small lime

Black and yellow sesame seeds, for garnish

For the Coconut Rice

2 cups jasmine or basmati rice, rinsed well

2 cups filtered water

1 can (400 mL) full-fat coconut milk

½ tsp sea salt

For the Bowl Toppings

2 cups broccoli florets or veggie of choice

4 baby cucumbers, sliced on the diagonal

2 green onions, chopped

Optional: diced ripe mango (highly recommended)

Fresh cilantro, for garnish

Lime wedges, to serve

Optional drizzle: coconut aminos, sesame sauce, or apple ginger miso dressing

Method

Whisk miso paste, soy sauce, rice vinegar, honey, sesame oil, sriracha, and lime juice in a bowl until smooth. Cube the salmon into bite-sized pieces and toss with the marinade until fully coated. For best flavour, cover and refrigerate for 8–9 hours, or at least 15 minutes if short on time.

Preheat the oven to 400°F (200°C). Line a baking tray with parchment and arrange salmon cubes, reserving leftover marinade. Bake for 12–14 minutes, then broil 1–2 minutes to caramelize the glaze. Simmer the reserved marinade in a small saucepan until slightly thickened.

Add rinsed rice, water, coconut milk, and sea salt to a rice cooker; cook per your machine’s instructions for fluffy coconut rice. Steam or grill broccoli until tender-crisp (5–6 minutes). Slice cucumbers and green onions.

Assemble bowls by spooning coconut rice, topping with salmon, broccoli, cucumber, and green onion. Add mango if using. Drizzle with reduced marinade or preferred sauce, sprinkle with sesame seeds, and garnish with lime wedges and cilantro.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist