Miso Ginger Soy Salmon Rice Bowls

butterbeready.com

Kelly Killeen Talele

2 tablespoons white miso paste

2 tablespoons worcestershire sauce

2 tablespoons olive oil, divided

1 tablespoon toasted sesame oil

1 tablespoon fish sauce

1 tablespoon seasoned rice vinegar

1 tablespoon packed light or dark brown sugar

¼ cup soy sauce

1 teaspoon freshly grated ginger

zest of 1 small lemon

2 teaspoons fresh lemon juice, from zested lemon

½ teaspoon red pepper flakes- optional

4 cloves of garlic, finely minced or pressed

1 lb fresh salmon, skin removed & cut into 1-inch cubes

subheading: For salmon rice bowl assembly:

2 cups cooked white or brown rice

2 cups cooked broccoli florets

pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, sesame seeds, etc.

Directions at butterbeready.com

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