Can I cook the salmon in the oven or air fryer?

Yes and Yes. For air fryer, cook at 350° F and check for doneness around the 8 minute mark. For oven, I would cook the salmon in a baking dish (or lined sheet pan) at 400° F for 10-12 minutes.

What is miso? Where do you find it?

Miso is fermented soybean paste, a staple in Japanese cooking. It has a very concentrated salty and umami flavor, so even a little bit stretches far in a dish. It's available in most grocery stores now as well as Amazon or Target (may vary by location). You may have had it in soup and/or ramen but it's found in everything from dressings to baked goods these days.

I'm not feeling the raw veggies. What's a good sub?

Absolutely. I think steamed broccoli would be an excellent choice here. To make it even faster, sub a simple spinach sauté or bagged salad kit.

Can I use something besides basmati rice?

You can certainly use whatever rice you have on hand. Basmati is a fragrant long-grain rice. A close substitute would be jasmine rice.

Miso Butter Salmon Bowl - Healthyish Appetite

Miso Butter Salmon Bowls

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Miso butter salmon cooks ultra fast when cut bite-sized and seared in a skillet. Hot honey adds just the right amount of sweetness, which also helps you achieve that beautiful caramelization on the edges.

Author: Leanne Ray, MS, RDN
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Mains, Entreés
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

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1 cup basmati rice
2 tablespoons miso
2 tablespoons unsalted butter, softened
1 tablespoon hot honey (or plain honey)
1 pound center-cut salmon, cut into 1” chunks
1/4 cup mayonnaise
2 tablespoons chile sauce (like sriracha)
1/2 lime, juiced
1 cup snow peas, sliced on a bias
1 red bell pepper, thinly sliced
1 large carrot, peeled into “ribbons”
1 avocado, sliced
optional garnishes: sesame seeds, cilantro

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Instructions

Cook rice per package instructions.
Meanwhile, heat a large skillet over medium heat (see note about skillet type). To a large bowl, add the miso, butter and hot honey then stir until combined. Add salmon chunks and toss to coat. Once pan is hot, add the salmon chunks and let cook undisturbed for 2-3 minutes or until browned. Flip and repeat on all sides.
Meanwhile, prep the veggies and make the sauce by combining mayo, sriracha and lime juice in a small dish.
Assemble: start with rice, then layer on salmon and vegetables. Drizzle with the sauce and garnish with sesame seeds and cilantro.

Equipment

chef’s knife

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Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.
Option: sub any vegetables that you love such as steamed broccoli, roasted asparagus or a fresh green side salad.
Skillet note: I recommend using nonstick unless you are skilled in using stainless steel cookware for seafood. You’ll get a little less of a sear, but won’t have to risk a sticky mess.
Nutrition information includes 1/4 of the total recipe include all salmon marinade and sauce. Values will differ slightly if you don’t consume all of these.

Nutrition

Serving Size: 1/4 recipe
Calories: 609 calories
Fat: 28 grams
Carbohydrates: 56 grams
Fiber: 5 grams
Protein: 33 grams

Find it online: https://healthyishappetite.com/miso-butter-salmon-bowl/