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Grilled Sesame-Miso Salmon Poke Bowl
Prep: 20 minutes plus marinating and standing
Grill: 6 minutes • Serves: 4
1/4 cup white miso paste
2 tablespoons La Choy® Less Sodium Soy Sauce
2 tablespoons sliced green onions plus additional for garnish (optional)
4 salmon fillets (about 5 ounces each)
1/4 cup sriracha mayo
2 cups Our Family® Instant White Rice
1 small avocado, peeled, pitted and thinly sliced
1/2 cup chopped mango
1/2 cup Our Family® Crispy French Fried Onions
Black and/or white sesame seeds for garnish (optional)
1.In small bowl, whisk oil, miso paste, soy sauce and green onions. Makes about 3/4 cup miso mixture.
2.Place salmon in large zip-top plastic bag; pour miso mixture over salmon. Seal bag, pressing out excess air; massage salmon in bag to coat and refrigerate at least 1 or up to 2 hours.
3.Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; discard marinade. Place salmon on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer salmon to cutting board; let stand 5 minutes. Remove skin from salmon; cut into 1-inch pieces and transfer to large bowl. Add sriracha mayo; toss. Makes about 2 cups salmon mixture.
4.Prepare rice on stovetop as label directs. Makes about 5 cups rice.
5.Divide rice into 4 bowls; top with salmon mixture, avocado, mango and fried onions garnished with green onions and/or sesame seeds, if desired.
Approximate nutritional values per serving (1 bowl):
754 Calories, 43g Fat, 7g Saturated Fat, 95mg Cholesterol, 787mg Sodium,
53g Carbohydrates, 5g Fiber, 7g Sugars, 1g Added Sugars, 39g Protein
Chef Tip
Lightly oil grill grates before grilling to prevent salmon from sticking.
