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    Miso-Glazed Salmon Sunomono

    Miso-Glazed Salmon Sunomono: Easy Healthy Salmon Recipes by Little Miss Bakery

    Anybody else feel like there’s too many decision to be made at the grocery store? The large selection of ingredients makes my weekly trip a little bit draining. Which quinoa is better than the next? How do I choose between the 4 types of salmon at the counter? Why is this turmeric 4 times as expensive as that one? Do I need to by the organic version or does it even matter?

    There’s also the marked difference in prices between different stores. I buy my nuts, seeds, and grains from one store, and everything else from another for this reason. I hate making multiple stops… but buying in bulk & frequently using the same ingredients helps.

    Figuring these things out requires asking a lot of questions and trying other versions of your favorite products. I’ve discovered the cheaper quinoa I buy in bulk is just as good as the expensive kind in the box. I love the more expensive Simply Organic spices, always great quality and definitely better than cheaper, generic spices I’ve tried. As for salmon, quality varies widely. It really depends on your budget.

    This is a fantastic article explaining the ins and outs of buying salmon. I love to splurge once and awhile and buy fresh, never-been-frozen king salmon. This salmon is on a whole other level than the generic salmon found at most stores, albeit much more expensive. If you’re buying this cheaper salmon, just buy it frozen. It’ll be more fresh because it hasn’t been defrosting behind a counter all day. If you’re in for a treat… that king salmon is out of this world.

    Miso-Glazed Salmon Sunomono: Easy Healthy Salmon Recipes by Little Miss Bakery

    Easy healthy salmon recipes are a go-to in our house.

    About once a week we eat a dish like this. Some grain + some vegetable + salmon = dinner. It’s easy, fresh and always delicious, especially with the right ingredients. What’s better is it’s done in under 30 minutes!

    Cooking technique is important here. The pan needs to be very hot and well oiled for the skin to crisp up. The salmon finishes in the oven until the broiler to cook it all the way through and crisp up the glaze a little. Follow these simple rules and you’ll get amazing salmon every time.

    Miso-Glazed Salmon Sunomono: Easy Healthy Salmon Recipes by Little Miss Bakery

    More easy healthy salmon recipes:

    Chili Salmon & Asian Veggie Noodle Salad 

    Tropical Asian-Fusion Salmon with Coconut Rice

    Asian Salmon & Spring Salad

    Salmon Sunomono

    Print Recipe
    Serves: 2 Cooking Time: 30 minutes


    • 2 salmon fillets, skin on
    • 1 tbsp yellow miso
    • 1 tbsp honey
    • 1 tbsp olive oil
    • 2 medium cucumbers
    • 1 tsp sesame oil
    • 1 tsp soy sauce
    • 1 tsp rice wine vinegar
    • 2 scallions
    • 1 tsp sesame seeds
    • Salt and pepper to taste
    • 1 cup quinoa (halve if not making Asian-Fusion Sweet Potato Apple Noodle Salad)
    • 2 cups vegetable stock
    • Salt and pepper to taste



    Place vegetable stock in a sauce pan. Heat over high heat to bring to a boil. Rinse quinoa in a strainer. Add rinsed quinoa, cover and return to a simmer. Cook for 10 - 12 minutes until done. Uncover and allow to cool.


    Prepare the glaze. Combine miso, honey and olive oil in a small bowl. Whisk to combine. pepper to taste.


    Heat the oven broiler on high.


    Heat a cast iron or metal pan over medium high heat. When pan is very hot, add a drizzle of olive oil (about 1 tbsp). Place salmon skin down, swirling oil in the pan to make sure it has gotten under the skin. Brush glaze over the top.


    Cook for about 3 minutes. Place in oven for about 5- 7 minutes or until salmon flakes nicely.


    Combine sesame oil, soy, and vinegar in a medium boil. Pepper to taste.


    Use a spiralizer tool to spiralize the cucumbers into the sesame oil mixture. If you don’t have a spiralizer, slice cucumbers very thinly. Toss to combine.


    To serve, place quinoa and cucumber salad on a plate. Drizzle extra soy mixture over the two plates. Place salmon skin side up.


    If you're buying cheaper salmon, buy it frozen. It'll be more fresh because it hasn't been defrosting behind a counter all day. 

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