Salmon Bowl from the Citrus Bible: Quick to Make and Full of Flavor
Sometimes there are dishes you find yourself making again and again. For Julia Hulleman – author of Citrus Bible – this is that salmon bowl with miso and lime. And honestly: we completely understand why. The marinade caramelizes in the oven, the rice gets a fresh citrus twist and you can vary the toppings endlessly. In short: a recipe that always works and never gets boring.
Why this salmon bowl is always a good idea
When you really have no idea what to cook, this is the recipe to pull out of your hat. Why?
You’ll be done quickly: the bowl is on the table in 30 minutes.
It’s very easy: you don’t need any complicated techniques.
It’s an incredibly flexible recipe: replace miso with gochujang for extra heat, or use whatever vegetables happen to be in your fridge. From blanched broccoli to pointed cabbage or edamame: everything works in this bowl. You can vary it endlessly without it ever becoming boring. (Tip: drizzle some Kewpie mayo over it too).
And it’s fresh (the secret to every good dish!): the lime provides a kick that lifts the entire dish.
The secret is in the marinade
The star of this recipe is the marinade made with miso, honey, ginger and lime. You coat the salmon with it before it goes into the oven. And because you bake it at a high temperature, the marinade caramelizes and the salmon develops those irresistible dark edges.
Tip: pat the salmon thoroughly dry with paper towels before marinating it. This helps the flavor adhere better and prevents the marinade from sliding off the fish.
The citrus touch in the rice
It’s not just the salmon that gets a fresh upgrade; the rice does too. By adding rice vinegar, spring onion, sesame oil, sesame seeds and, of course, lime zest and juice, you transform your rice from a boring base into a flavor bomb. It’s exactly the kind of little trick Julia is so good at with her Citrus Bible. Come on, into the kitchen!
How to make the salmon bowl (serves 2)
- Wash the rice well. Bring the rice to a boil in a saucepan over high heat with 250 ml water and a pinch of salt. As soon as the water boils, cover the saucepan with a lid and turn the heat as low as possible. Cook the rice for 15 minutes. Then turn off the heat and let the rice rest for another 10 minutes, or until you are ready to serve.
- Meanwhile, mix the miso, honey, ginger, half the lime zest and half the lime juice in a bowl. Pat the salmon dry with paper towels and place it in an oven dish. Pour the miso marinade over it and let it stand for 10 minutes.
- Meanwhile, preheat the oven to 230 °C.
- Bake the salmon in the upper part of the oven for 8 to 10 minutes, or until the salmon is just cooked and develops dark spots here and there.
- Stir the rice vinegar, spring onion, sesame oil, sesame seeds, remaining lime zest and remaining lime juice into the rice.
- Divide the rice between 2 bowls and arrange the nori, cucumber, avocado and radishes around it. Place the salmon fillets on the rice. Fill the nori squares with some rice, salmon and vegetables and fold them closed like mini wraps, or crumble the nori.
For weeknights and dinners with friends
With this salmon bowl from Citrus Bible, you have a recipe that is quick, easy and endlessly adaptable. Perfect for a busy weeknight, but impressive enough for dinner with friends too. Because let’s be honest: who would say no to miso salmon with lime served on a bed of fresh rice?
Citrus Bible cookbook by Julia Hulleman
Citrus Bible by Julia Hulleman is packed with more than 250 recipes in which citrus takes center stage. From Mexican sopa de lima to British lemon curd: it’s a journey through the world of fresh and fruity cooking. A delicious and highly informative cookbook for anyone who gets excited by a fresh touch in their dish. And this salmon bowl from Citrus Bible proves that with a little lime and miso, you can effortlessly elevate a weeknight meal to restaurant level. We’re fans!
Title: Citrus Bible
Author: Julia Hulleman
Price: €34,99
Publisher: Carrera Culinair
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