Wheat, Salmon and Miso Bowl

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

The dense wheat grains add a distinctive texture to this Asian-inspired dish. The creamy miso sauce melds the flavors beautifully. The dish's appeal lies in the delicate orange salmon, which pairs beautifully with the green shallots, nori, and cabbage. To save time, the wheat grains can be cooked ahead of time and frozen in an airtight container. They will keep this way for up to a month. When you're ready to use them, simply thaw and reheat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

One salmon fillet (230 g), cut into 4 equal portions
1.5 cups of wheat grains
2 tsp dark sesame oil
2 tablespoons mayonnaise
2 tablespoons white miso paste (shiromiso)
1 tbsp. l. mirin rice wine
1 tbsp. l. rice vinegar
1 tbsp. sesame seeds
1 teaspoon of vegetable oil
2 cups white cabbage, sliced into very thin strips
1 avocado, firm but slightly yielding to gentle pressure; sliced
2 green onions, thinly sliced
2 toasted nori sheets, cut into thin strips
1 lemon, cut into 4 wedges

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain wheat, salmon, miso (soybean paste), rice vinegar, sesame, white cabbage, Avocado, green onions, nori, lemon

Cooking the dish according to the recipe:

Prepare wheat grainsBring water to a boil in a medium saucepan. Add the wheat and cook until puffed and tender, 35-40 minutes. Drain and transfer the grains to a medium bowl. Toss with sesame oil and 1/2 teaspoon salt. Keep warm or at room temperature. The wheat can be prepared in advance and stored in the refrigerator in an airtight container for up to 2 days. Before serving, reheat in the microwave for about 2 minutes, stirring about halfway through..
Prepare miso sauceWhile the wheat is cooking, whisk the mayonnaise with the miso paste, mirin, vinegar and 1 tablespoon water in a small bowl until smooth.

Toast the sesame seedsSwirl the sesame seeds in a small nonstick skillet over medium heat until toasted and golden, about 3 minutes. Transfer to a small bowl.

Prepare the salmonSeason the fish with salt. Pour vegetable oil into a frying pan and set it to medium-high heat. Heat until the oil begins to smoke gently. Place the fish skin-side down in the pan. As the salmon cooks, you'll notice it turning from a deep orange color to a paler shade. Once the light color reaches about 2/3 of the way up each piece, flip the fish. Continue frying thicker pieces for about 1 minute (for medium rare) or remove thinner pieces from the pan after 30 seconds. Once the thick pieces are cooked, transfer them to a plate.
Arrange the portionsDivide the wheat evenly among 4 bowls. Arrange the cabbage, avocado, and green onions in neat mounds and/or rows. Top with a piece of salmon and drizzle with a little miso sauce, sprinkle with sesame seeds, and a few strips of nori. Serve each serving with a lemon wedge.