If you tried the salmon quinoa salad then you’ll love this miso glazed salmon with spicy cashew dressing. This recipe is a mix of a bunch of different recipes we mashed to make our own. We’ve been experimenting with rice bowls and making sure to include salmon more often in our diet. One of my favorite bowls so far has been this blackened salmon and corn salsa rice bowl.
Lilies and Loafers has affiliate relationships, so we may get a small share of revenue from your purchases. Items are sold by the retailer, not by Lilies and Loafers.
One of our go-to cookbooks is Ayesha Curry’s cookbook, The Full Plate. You need to grab yourself a copy! When we brainstorm ideas for dinner, this is one of the cookbooks we go to for inspiration. We’ve made so many great things from this book and can’t recommend it enough! She has a delicious citrus glazed salmon in there, that is *chef’s kiss*.
Making the cashew dressing
This dressing up-levels the entire dish. It’s perfect on the salmon, the rice, and on all the vegetables. You don’t always need to use this on salmon. Try it on chicken and some of your other rice bowls! The dressing is the easiest to make so I’d save it for when the salmon is sitting in the glaze in the fridge. Just place all ingredients in a food processor or blender and blend until smooth. Add in the water until desired consistency. It’s that easy.
Making the miso glazed salmon
The miso glaze is another easy part of the dish. Just whisk up all the ingredients in a bowl and set aside about a tablespoon of the glaze. The salmon will sit in the bowl with the majority of the glaze. The only time-consuming part is allowing the uncooked salmon to sit in the glaze.
Miso Glazed Salmon with Cashew Dressing
(No Ratings Yet)
Loading...Ingredients
- 4 salmon filets (about 6oz each)
- Cashew Dressing
- 1/4 cup creamy cashew butter
- 2 tbsp safflower oil
- 1 tbsp + 1 tsp unseasoned rice vinegar
- 1 tbsp sambal oelek
- 2 tsp grated ginger
- 2 tsp lime juice
- 1 1/2 tsp sesame oil
- 1 tsp maple syrup
- 2 crushed garlic cloves
- ~1/2 tsp kosher salt
- ~1-2 tbsp water
- Miso Glaze
- salt and pepper
- 1/4 cup miso paste
- 2 tbsp coconut aminos
- 1 tbsp dark brown sugar
- 1 tbsp unseasoned rice vinegar
- 1 tsp sesame oil
- Sesame seeds for garnish
Instructions
Cashew Dressing
Add all ingredients except for water to a food processor.
Begin blending and add in 1 tbsp of water. Add a little more water (no more than 1 more tbsp to get desired consistency). The goal is to get to a creamy loose peanut butter consistency. Not thick, but not too thin. Almost like a ranch dressing...
Set aside.
Miso Glaze and Salmon
Season salmon filets with salt and pepper.
In a small bowl, combine miso paste, coconut aminos, brown sugar, rice vinegar, and sesame oil. Whisk until smooth.
Remove about a tablespoon of the glaze and set aside.
Drop salmon filets into the bowl and coat. Cover the bowl and place in the fridge for about an hour (longer is ok!).
Preheat the oven to 375 degrees F.
Remove salmon from the bowl and place into a large cast iron skillet.
Place in the oven and bake for about 12 minutes.
Remove from the oven and brush with the tablespoon of reserve glaze. Place back in the oven for another 5 minutes.
Garnish with sesame seeds.
Plating the salmon
Over some rice, pickled red onions, avocado, cucumbers, shredded carrots, and crunchy fried onions, place the salmon. Drizzle with some cashew dressing and serve.
No Comments