Miso Glazed Salmon Bulgur Bowls with Garlic Ginger Spinach

These savory salmon bowls bring together flaky roasted salmon, nutty bulgur wheat and tender wilted spinach in a harmonious weeknight dinner. The star of the show is a sweet and savory caramelized miso onion topping that adds incredible umami depth.

A garlic-ginger scallion paste coats the salmon before roasting, while a drizzle of tangy ponzu sauce brightens every bite. Ready in about 30 minutes, this bowl is a satisfying and flavorful meal that feels special enough for company but easy enough for a busy weeknight.

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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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and thinly slice onion. Roughly chop 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, then cover and reduce heat to low. 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 onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Reduce heat to medium-low and add miso sauce concentrate, ¼ cup water and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook until caramelized and jammy, 2-3 minutes more. Turn off heat; stir in half the ponzu. Season with salt and pepper.
4. Meanwhile, pat salmon dry with paper towels; season all over with salt and pepper. Place salmon on a lightly oiled baking sheet. Spread with half the garlic-ginger scallion paste. Roast on top rack until salmon is cooked through, 8-10 minutes.
5. Drain any excess water from bulgur if necessary; fluff with a fork. Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach wilts and bulgur is coated. (Tip: Return pot to low heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.
6. Divide bulgur between shallow bowls. Top with salmon and drizzle with remaining ponzu. Add miso onion. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro or brown rice. Adjust cooking time and liquid according to the grain’s package instructions.

What can I use instead of ponzu sauce?

If you don’t have ponzu, mix equal parts soy sauce and fresh lemon or lime juice with a pinch of sugar. Rice vinegar can also be used in place of citrus.

How do I store leftovers?

Store the bulgur, salmon and miso onion separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.