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Salmon Barley Bowl with Chipotle Miso Sauce
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Salmon Barley Bowl with Chipotle Miso Sauce

By: Min Kwon | MJ and Hungryman
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Ingredients 

  • 4-6 oz. Wild Alaskan Sockeye Salmon
  • 1/4 cup Barley
  • 1/4 cup Diced cucumbers
  • 1/4 cup Black beans, no sodium added, rinsed and drained
  • 1/4 cup Chopped tomatoes
  • 1/2 Avocado, optional
  • 1 tablespoon White miso paste
  • 1 teaspoon Finely chopped chipotle in adobo sauce
  • 1 teaspoon Honey
  • 1 teaspoon Rice wine vinegar
  • 1 tablespoon water
  • Garnish, optional: Green onions, sesame seeds

Instructions 

  • To make ahead:
  • Salmon: Season with salt and pepper (or seasonings of chocie) and bake at 425°F for about 12-15 minutes. It will keep in the fridge for up to 5 days. Or you can also microwave the salmon.
  • Barley: Cook a batch (or any grain you prefer)
  • Prep vegetables (cucumbers through avocado).
  • Sauce: Whisk together remaining ingredients in a bowl (miso through water) and and store in refrigerator.
  • To serve
  • Reheat barley and salmon in the microwave. Add prepped vegetables. Pour sauce on top to taste (about 1 tablespoon).
  • Garnish with green onions and sesame seeds, if desired.
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