Herb-Crusted Salmon Rice Bowl with Lemon-Miso Dressing
Pan-seared salmon rice bowl with a vibrant herb crust sits atop fluffy jasmine rice, accompanied by crisp vegetables and drizzled with a tangy lemon-miso dressing. This balanced bowl delivers restaurant-quality flavor with simple techniques that bring out the best in fresh, wholesome ingredients.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Rice
• 320g jasmine rice, uncooked
• 480ml water
• Pinch of salt
For the Herb-Crusted Salmon Fillets
• 680g fresh salmon fillets, skin-on, cut into 4 equal portions
• 30g fresh parsley leaves
• 15g fresh dill
• 10g fresh chives
• 40g panko breadcrumbs — this one on Amazon
• 45g extra-virgin olive oil, divided
• 1 lemon zested
• 3 cloves garlic, minced (about 9g)
• Salt and black pepper to taste
For the Bowl Components
• 200g English cucumber, thinly sliced
• 160g shelled edamame, cooked
• 100g carrots, julienned or shredded
• 200g ripe avocado, sliced (about 1 large avocado)
For the Lemon-Miso Dressing
• 30g white miso paste — this one on Amazon
• 30ml rice vinegar
• 15g honey
• 15g fresh ginger, grated
• 60 ml fresh lemon juice
For Garnish
• 15g toasted sesame seeds — this one on Amazon
• Additional fresh herbs (parsley, chives, dill)
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Directions
- Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 480ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Prepare the Herb Crust
While rice cooks, prepare the herb crust by finely chopping the parsley, dill, and chives together. Mix with panko breadcrumbs, 15g olive oil, lemon zest, minced garlic, salt, and black pepper in a small bowl until well combined and slightly moistened. - Sear the Salmon
Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Heat 20g olive oil in a large non-stick skillet over medium-high heat until shimmering but not smoking. - Add the Herb Crust
Place salmon fillets skin-side up in the skillet. Sear for 4 minutes without moving. Carefully flip the fillets, then immediately press the herb-panko mixture onto the top of each fillet, creating an even crust. Reduce heat to medium and cook for 4-5 minutes more until salmon reaches 125°F internal temperature and crust is golden. - Make the Lemon-Miso Dressing
Prepare the dressing by whisking together white miso paste, rice vinegar, remaining olive oil, honey, fresh lemon juice, and grated ginger until smooth and emulsified. Add water 5ml at a time if needed to reach pourable consistency. - Assemble the Bowls
Divide cooked rice among four bowls. Arrange cucumber, edamame, shredded carrots, and avocado around each bowl. Place one salmon fillet on each rice bowl, drizzle generously with miso dressing, and garnish with sesame seeds and additional fresh herbs.
*Notes :
- For the crispiest salmon skin, ensure the fillets are completely dry before searing and start with the skin-side up so the flesh sears first. The skin will crisp beautifully in the final minutes of cooking.
- The miso dressing can be made up to 3 days ahead and stored refrigerated. It also works wonderfully as a marinade for chicken or tofu, or as a salad dressing.
- Substitute salmon with arctic char, steelhead trout, or firm tofu for variation. If using tofu, press it well and increase cooking time slightly to achieve a golden crust on all sides.
Nutrition Facts
( per serving )
Calories
~780 kcal
Protein
42 g
Fat
35 g
Carbs
68 g
Calories
~780 kcal
Protein
42 g
Fat
35 g
Carbs
68 g
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Herb-Crusted Salmon Rice Bowl with Lemon-Miso Dressing
Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 600ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- While rice cooks, prepare the herb crust by finely chopping the parsley, dill, and chives together. Mix with panko breadcrumbs, 15g olive oil, lemon zest, minced garlic, salt, and black pepper in a small bowl until well combined and slightly moistened.
- Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Heat 20g olive oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
- Place salmon fillets skin-side up in the skillet. Sear for 4 minutes without moving. Carefully flip the fillets, then immediately press the herb-panko mixture onto the top of each fillet, creating an even crust. Reduce heat to medium and cook for 4-5 minutes more until salmon reaches 125°F internal temperature and crust is golden.
- Prepare the dressing by whisking together white miso paste, rice vinegar, remaining olive oil, honey, fresh lemon juice, and grated ginger until smooth and emulsified. Add water 5ml at a time if needed to reach pourable consistency.
- Divide cooked rice among four bowls. Arrange cucumber, edamame, shredded carrots, and avocado around each bowl. Place one salmon fillet on each rice bowl, drizzle generously with miso dressing, and garnish with sesame seeds and additional fresh herbs.