Tandoori Salmon Miso Broth Bowl
A Japanese-Indian bowl, salmon fillet marinated in a quick tandoori yoghurt paste then grilled and placed over steamed rice in a shallow miso and dashi broth so the Indian chargrilled spice tradition and the Japanese soup bowl format produce a dish where the broth enriches every element as you eat.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 1/4 cup Greek yogurt, 3 tbsp tandoori paste, 1 garlic clove (grated), 10g grated ginger, 2 tsp lemon juice, and 0.5 tsp salt. Divide between 2 salmon fillets and coat evenly. Set aside 10 minutes. Whisk 3 tbsp miso paste with 1/4 cup warm dashi until smooth, then combine with remaining 1.75 cups dashi, 2 tsp soy sauce, 2 tsp mirin, and 10g grated ginger in a medium saucepan.
Grill
Preheat grill to high. Wipe excess marinade from salmon fillets, place skin-side up on foil-lined tray. Grill 8 to 10 minutes until marinade chars at edges and flesh flakes easily at the thickest point.
Simmer
While salmon grills, warm miso dashi broth over low heat, stirring occasionally—do not boil. Keep warm until plating.
Plate
Spoon 180 to 220g steamed jasmine rice into each of 2 deep bowls. Arrange 1 blanched, halved pak choi head alongside in each bowl. Place 1 grilled salmon fillet skin-side up on rice in each bowl. Pour warm broth gently around rice and salmon. Scatter scallions, 0.5 tsp toasted sesame seeds per bowl, and 5g fresh coriander per bowl over top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.