Past Recipes
Miso Salmon and Quinoa Bowls

Miso Salmon and Quinoa Bowls with Roasted Sweet Potatoes, Cucumber Salad, and Sriracha Mayo

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When we can’t handle any more indulgence and need a break from the holiday feasting, we’re set with this lighter, Asian-inspired dish. Chef Andrea’s taking the veggie version of her hit miso quinoa bowl and pairing it with salmon, rubbed with more miso and baked in foil pouches for extra-tender, flaky results. Roasted sweet potatoes and crunchy cucumber round out this colorful twist on a grain bowl, along with plenty of our favorite spicy Sriracha mayo for drizzling.

  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 870
  • Protein 39g
  • Total Carb 63g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • mayonnaise
    • 2 packets
    • mayonnaise
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • sweet potato
    • 1
    • sweet potato
  • scallions
    • 2
    • scallions
  • miso paste
    • 1 1/2 tablespoon
    • miso paste
  • quinoa
    • 1/2 cup
    • quinoa
  • English cucumber
    • 1/2
    • English cucumber
  • ginger
    • 1/4 ounce
    • ginger
  • salmon
    • 10 ounces
    • salmon
  • Sriracha
    • 2 packets
    • Sriracha
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce

What You’ll Need

  • kosher salt
  • black pepper
  • canola oil
  • 6" small pot with lid
  • baking sheet
  • aluminum foil

Cooking Steps

  1. Make Ginger-Miso Quinoa

    Make Ginger-Miso Quinoa

    Preheat oven to 450°F. Trim and discard skin of ginger. In a small pot, whisk together half of miso and 1 cup water until miso is dissolved, then add quinoa and whole ginger knob. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Taste and add salt, then remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse all produce. Cut sweet potatoes into ½-inch cubes and place on 1 half of a baking sheet. Quarter cucumber lengthwise, then thinly slice crosswise and place in a medium bowl. Trim and discard scallion roots and thinly slice. Add half of scallions to bowl with cucumber. In a small bowl, whisk together sesame oil and remaining miso until smooth.

  3. Prepare Salmon

    Prepare Salmon

    Place a large piece of foil on a clean, dry surface. Pat salmon dry with paper towel, season all over with ¼ teaspoon salt and pepper, and arrange on foil, skin-side down. Spread miso-sesame mixture over tops of salmon, reserving bowl. Fold foil over salmon, bringing edges together. Tuck and crimp edges to create a tight seal. Add to other half of baking sheet with sweet potatoes. 

  4. Roast Sweet Potatoes and Salmon

    Roast Sweet Potatoes and Salmon

    Toss sweet potatoes on baking sheet with 1 tablespoon canola oil, ¼ teaspoon salt, and pepper as desired to coat. Arrange in a single layer. Transfer baking sheet to oven and roast until sweet potatoes are browned and salmon is cooked through and opaque, about 15 minutes total. Set aside.  



  5. Make Salad and Sriracha Mayo

    Make Salad and Sriracha Mayo

    While sweet potatoes and salmon roast, add soy sauce, rice wine vinegar, and 1 tablespoon canola oil to bowl with cucumber and toss to combine. Season with pepper as desired. Wipe bowl from miso clean and add mayonnaise and as much Sriracha as desired (it's spicy, but that's what makes it flavorful). Stir to combine. Taste and add salt and pepper as desired.

  6. Plate Miso Salmon and Quinoa

    Plate Miso Salmon and Quinoa

    Remove and discard whole ginger knob from quinoa, then divide ginger-miso quinoa between roomy serving bowls. Top with roasted sweet potatoes and cucumber salad, then miso salmon. Drizzle over Sriracha mayo and garnish with remaining scallions. Dig in!

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