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Salmon Barley Bowl with Chipotle Miso Sauce

Posted by mjandhungryman
August 17, 2015
Featured in: Make Ahead Meals
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Salmon Barley Bowl with Chipotle Miso Sauce

~By

It's over 100 degrees outside here in Texas, and heat exhaustion, or as I like to call it- heat poison, is ever so real! We just put down new sod because our grass was feeling it too. Now you may be thinking, "this is the worst time to put down new grass." Well, when the only negative feedback you get about your hourse from potential buyers is the "humble" backyard, you'll do ANYTHING to make it right.

Between the brutal heat and transitioning into a full-time position at work, my time in the kitchen during the week has been very.very minimal. Therefore, setting aside some time over the weekend to prep has become even more crucial in staying energized and nourished as of late.

Rather than following recipes, I've simply been dumping adding whatever ingredients I have on hand into a bowl and making a quick sauce to drizzle over - like this

Salmon Barley Bowl with Chipotle Miso Sauce

And this salmon barley bowl - a delightful Asian-inspired dish with a slight Southwestern twist. I always have a big contaienr of miso in the fridge so it frequently makes its way into my tummy in some shape or form. If you are curious about miso, its health benefits and versatility, check out this

On one particular afternoon, I spotted a jar of chipotle chiles in adobo sauce that I had completely forgotten about. You know where I'm goign with this. It found a home in my typical miso sauce, and my taste buds went crazy for the nice, smokey flavor the chipotle imparted. ALl the ingredients for the bowl were prepped over the weekend so the assembly really took less than 5 minutes. 

Once you have all the individual components in the fridge, sitting down to a well-balanced meal will be a cinch. I usually make my sauce right before serving, but you can also make it ahead of time as well. It can easily be doubled or tripled. Enjoy! 

Salmon Barley Bowl with Chipotle Miso Sauce

Salmon Barley Bowl with Chipotle Miso Sauce

Salmon Barley Bowl with Chipotle Miso Sauce

Yield

Serves 1

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

Directions

To make ahead:

  1. 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 the salmon. 
  2. Barley: Cook a batch (or any grain you prefer)
  3. Prep vegetables (cucumbers through avocado).
  4. Sauce: Whisk together remaining ingredients in a bowl (miso through water) and and store in refrigerator.

To serve

  1. Reheat barley and salmon in the microwave. Add prepped vegetables. Pour sauce on top to taste (about 1 tablespoon).
  2. Garnish with green onions and sesame seeds, if desired.

Click for nutritional information
Calories 502
Carbohydrates 43g
Fiber 10g
Sugar 12g
Fat 21g
Protein 38g
Sodium 1018mg
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mjandhungryman

mjandhungryman
Min Kwon is the author of the MAKE AHEAD MEALS Feature on HealthyAperture. She is a registered dietitian, follower of Christ, and wife to the most wonderful man, who just so happens to be her faithful taste tester and the co-author of her blog - MJandHungryman.com. Once she came to know the life-altering power of food, she fell in love with the creative outlet known as cooking. Her goal is to take healthful ingredients often considered daunting and make them accessible to the average cook. In her blog, she offers a glimpse into her journey of becoming an RD along with healthful tips and recipes.
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