Garlic Ginger Salmon Bowls with Bulgur and Caramelized Miso Onions

These garlic ginger salmon bowls bring together flaky roasted salmon, nutty bulgur wheat and tender wilted spinach in one satisfying meal. The star of the show is a sweet and savory caramelized miso onion topping that adds deep umami flavor.

A drizzle of ponzu sauce brightens every bite, while a simple garlic-ginger scallion paste coats the salmon for a fragrant crust. Ready in about 30 minutes, this bowl is perfect for a quick yet impressive weeknight dinner.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Halve, peel and thinly slice the red onion. Roughly chop the spinach and cilantro.
2. In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
3. While bulgur cooks, heat a drizzle of oil in a medium nonstick pan over medium heat. Add sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Reduce heat to medium-low and add miso sauce concentrate, ¼ cup water (½ cup for 4 servings) and 1 teaspoon sugar (2 teaspoons for 4 servings). Cook until caramelized and jammy, 2-3 minutes more. Turn off heat and stir in half the ponzu sauce. Season with salt and pepper.
4. Pat salmon dry with paper towels and season all over with salt and pepper. Place on a lightly oiled baking sheet. Spread half the garlic-ginger scallion paste over the salmon. Roast on top rack until cooked through, 8-10 minutes.
5. Drain any excess water from bulgur if needed and fluff with a fork. Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach wilts and bulgur is coated. (If needed, return pot to low heat to help spinach wilt.) Season with salt and pepper.
6. Divide bulgur between shallow bowls. Top with salmon, drizzle with remaining ponzu and spoon caramelized miso onion over the top. Garnish with chopped cilantro and serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or brown rice would work well. Adjust cooking time and liquid as needed.

What can I substitute for ponzu sauce?

A mix of soy sauce and fresh lemon or lime juice (about 2:1 ratio) can mimic the tangy flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.