These baked salmon bowls are a quick, customizable dinner that you can cook in no time. No dry fish here! Just moist, flaky, flavorful salmon.
- 1 salmon fillet, skin removed, cut in 2-3 inch cubes
- 2 dried New Mexico chilies You can use any smokey dried chilies you like
- 1 jalapeño, seeds removed
- 2 cloves garlic
- 1 tbs light sweet miso paste I used the Muso from Japan brand
- 3 tbsp olive oil
- 2 tbsp water
- 1/4 cup fresh flat leaf or Italian parsley
- 1/3 tsp salt I use fine sea salt
Place dried chilies in a bowl and cover with very hot or boiling water. Let them soak for 15-20 minutes to re-hydrate. Pull the stem off the peppers and shake out the dried seeds inside the peppers.
Add the re-hydrated chilies, jalapeño, garlic, miso paste, olive oil, water, salt and parsley into a blender. Blend it 1 - 2 minutes until it forms a thick paste-like sauce.
Place cubed salmon chunks in a bowl and toss with enough of the blender sauce to coat each cube (set any extra marinade aside). Marinate at least 15 minutes (or up to overnight).
Broil on high for 6-7 minutes. Sprinkle with sesame seeds (optional) and serve with brown rice and your favorite veggies. Tip: If you like things saucy, add 2 tbsps of water and a pinch of salt to the leftover marinade. Microwave for 1 minute and drizzle over your salmon bowl.
- When you're at the grocery store or fish market, ask them to remove the skin for you to save time. You can also remove it at home like I did but you'll need a sharp knife and a steady hand.
- Here the Muso from Japan light sweet miso I used