Fusion Kitchen · Dinner
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.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
46gProtein
22gFat
58gCarbs
8gSugar
4gFiber
820mgSodium
95mgChol
Goes well with
Chablis Premier Cru, BurgundyChablis Premier Cru, Burgundy — A medium...
local
Sapporo Premium BeerSapporo Premium Beer — A crisp, refreshi...
international
Instructions
1
Prep
Mix 1/4 cup Greek yoghurt, 3 tbsp tandoori paste, 1 clove grated garlic, 10g grated ginger, 2 tsp lemon juice, and 0.5 tsp salt. Coat both salmon fillets and set aside 10 minutes. Whisk 3 tbsp miso paste with 1/4 cup warm dashi until smooth, then combine with remaining 1 1/2 cups dashi, 2 tsp soy sauce, 2 tsp mirin, and 10g grated ginger in a medium saucepan.
2
Grill
Preheat grill to high. Wipe excess marinade from salmon, 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.
3
Simmer
While salmon grills, warm miso dashi broth over low heat, stirring occasionally—do not boil. Keep warm until plating.
4
Plate
Spoon 180 to 220g steamed jasmine rice into each of two deep bowls. Arrange 1 blanched, halved pak choi head alongside the rice 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 spring onions, sesame seeds, and fresh coriander over top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g (12 oz) salmon fillet, skin on
- 1/4 cup full-fat Greek yogurt
- 3 tbsp tandoori paste or powder
- 1 garlic clove
- 0.5 thumb fresh ginger
- 2 tsp lemon juice
- 0.5 tsp fine sea salt
- 500ml (2 cups) dashi stock
- 3 tbsp white miso paste
- 2 tsp soy sauce
- 2 tsp mirin
- 360g (12.7 oz) jasmine rice
- 2 heads pak choi
- 2 scallions
- 1 tsp toasted sesame seeds
- 10g (small handful) fresh coriander