Miso Salmon Rice Bowl with Ginger-Scallion Vinaigrette

I love the flavor of miso because it adds a buttery, salty, umami flavor to any dish - it is the best! This dish is super simple and requires very little prep!

Serving size: 2

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The goods:

• Olive oil

• 1 1/2 cup White rice

• Purple cabbage

• Brussel sprouts

• Miso paste

• Scallions

• 1 tbsp White vinegar or rice vinegar

• 1 tbsp ginger, minced

• 1/4 cup soy sauce

• Sesame seeds

• Salt & pepper

The prep:

1. Whisk 1/4 cup of miso with 2 1/4 cup water in saucepan until dissolved. Stir in rice and bring to boil. Cover and reduce to low heat, cook until rice is tender.

2. Heat oven to 350F . Marinate salmon for at least 15 minutes. To make marinate combine 2 tbsp miso with 4 tbsp olive oil, salt and pepper. Pour over half over the salmon and place in fridge until ready to cook. Lather the other half of mixture over the Brussel sprouts and place in the oven, bake for 15-20 minutes.

3. Once the Brussel sprouts have finished baking, place the salmon in for about 8-10 minutes, finish with the broiler on high for 2 minutes.

4. To make vinaigrette: combine soy sauce, scallions, vinegar, s&p, sesame seeds.

5. Divide miso rice, cabbage, and brussel sprouts among bowls. Top with salmon and ginger-scallion vinaigrette.