Broiled Miso Salmon Bites with Cucumber Salad

If you're looking for an easy salmon dinner that's packed with flavor, this Miso Broiled Salmon with Cucumber Avocado Salad is about to become your new favorite meal. I honestly think I could eat this every single week and never get tired of it! The salmon is marinated in a quick and savory miso glaze, then broiled to perfection in less than 10 minutes. Paired with a crisp cucumber avocado salad and a side of steamed rice, it's a fresh, healthy dinner that's perfect for busy summer nights.

If you're part of our Tumbleweed Farm CSA, chances are your kitchen is overflowing with fresh cucumbers right now. This recipe is one of my favorite ways to put that seasonal abundance to good use. The cool, crunchy cucumber salad is the perfect contrast to the rich, umami-packed salmon, creating a meal that's simple, satisfying, and incredibly delicious.

You can absolutely toss in extra vegetables if you have them on hand, but I love keeping this meal simple. The combination of tender miso salmon, creamy avocado, crisp cucumbers, and fluffy rice is all you really need.

I hope this healthy, nutrient-dense summer dinner finds its way onto your table and becomes a family favorite, too. If you make it, I'd love to hear what you think. Enjoy!

Broiled Miso Salmon Bites with Cucumber Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients

SALMON

  • 2 pounds salmon, skin removed and cut into 1 1/2 inch cubes

  • 2 Tablespoons low sodium Tamari or soy sauce

  • 2 Tablespoons white miso paste

  • 1 Tablespoon maple syrup

  • 1 Tablespoon rice vinegar

  • 2 teaspoons avocado oil

  • 1-2 teaspoons sriracha, depending on heat preference

  • cooked white rice for serving

  • sesame seeds or everything but the bagel seasoning for serving

CUCUMBER SALAD

  • 2 cucumbers, sliced into small pieces

  • 1 avocado, cut into small chunks

  • 2 Tablespoons lime juice

  • 1 Tablespoon olive oil

  • 1 teaspoon seal salt

Preparation

  1. Heat your oven to broil and place a rack in the upper third of your oven.

  2. In a large bowl mix together the tamari, miso paste, maple syrup, rice vinegar, avocado oil and sriracha. Mix until well combined (I like to use my immersion blender for this.)

  3. Add the salmon pieces to the bowl and coat with the mixture. Let this sit at room temperature for 15 minutes. (You can prepare this in advance an marinate the salmon overnight in the fridge).

  4. Place the salmon on a baking sheet and broil until the fish looks lightly charred and is cooked through, about 7 minutes.

  5. While the salmon cooks prepare the salad. Toss all the ingredients together in a bowl and set aside.

  6. Serve the salmon over a bed of cooked white rice along with the cucumber salad and sprinkle everything with sesame seeds or everything but the bagel seasoning.

Notes

Use this recipe as a guide and adjust cooking time as necessary.

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