Miso paste ferments for 18 months at exactly 77°F, which is why it tastes like umami concentrate.
Miso Salmon and Fried Rice
Savor the deliciousness of our Miso Salmon paired with vibrant cauliflower fried rice—a delightful dish that's not just tasty but also great for your heart! This recipe shines with the umami richness of miso and the satisfying crunch of fresh veggies, making it a flavorful way to support your wellness journey. Dive into this easy-to-make meal that's perfect for any day of the week!
Prep
120
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Shopping List
- 1 cup (237 ml) cooked quinoa
- 1 cup (118 ml) egg whites
- 3 tbsp (44 ml) miso paste
- 1 lb (454 g) salmon fillet
Pantry Items
Amounts also listed in instructions below
- 1 cup (185 g) cauliflower rice
- soy sauce (to taste)
- sriracha (to taste)
👨🍳 Instructions
- 1
Prepare the miso marinade by mixing miso paste with the salmon and let it marinate in the fridge for 1-2 hours.
- 2
Preheat the air fryer to 400 degrees Fahrenheit.
- 3
Place the marinated salmon in the air fryer and cook for about 15 minutes.
- 4
While the salmon is cooking, heat the cauliflower rice mixture in a pan for 4-5 minutes.
- 5
Push the cauliflower rice to the side of the pan and add the egg whites, cooking until set.
- 6
Mix in the cooked quinoa with the cauliflower rice and egg whites, then add soy sauce and sriracha to taste.
💡 Pro Tips
- ✓Marinate the salmon for exactly 2-4 hours maximum because miso's enzymes will start breaking down protein structure beyond that point, creating a mushy texture.timing2-4 hours maximum
- ✓Cook salmon to an internal temperature of 125-130°F in the air fryer, then let carryover cooking bring it to 135°F for perfect flakiness without dryness.technique125-130°F initial, 135°F final
- ✓Use day-old cooked quinoa that's been refrigerated because the starches retrograde and firm up, preventing mushiness when stir-frying.ingredient
- ✓Heat your pan to 400-450°F before adding cauliflower rice so moisture evaporates instantly, preventing the soggy texture that ruins fried rice.equipment400-450°F
- ✓Add egg whites when the pan reaches maximum heat and scramble in 30-45 seconds because their lower fat content makes them set faster than whole eggs and prevents overcooking.timing30-45 seconds
Share this recipe
Prep
120
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
Miso paste ferments for 18 months at exactly 77°F, which is why it tastes like umami concentrate.
Miso Salmon and Fried Rice
Savor the deliciousness of our Miso Salmon paired with vibrant cauliflower fried rice—a delightful dish that's not just tasty but also great for your heart! This recipe shines with the umami richness of miso and the satisfying crunch of fresh veggies, making it a flavorful way to support your wellness journey. Dive into this easy-to-make meal that's perfect for any day of the week!
📝 Ingredients
Shopping List
- 1 cup (237 ml) cooked quinoa
- 1 cup (118 ml) egg whites
- 3 tbsp (44 ml) miso paste
- 1 lb (454 g) salmon fillet
Pantry Items
Amounts also listed in instructions below
- 1 cup (185 g) cauliflower rice
- soy sauce (to taste)
- sriracha (to taste)
👨🍳 Instructions
- 1
Prepare the miso marinade by mixing miso paste with the salmon and let it marinate in the fridge for 1-2 hours.
- 2
Preheat the air fryer to 400 degrees Fahrenheit.
- 3
Place the marinated salmon in the air fryer and cook for about 15 minutes.
- 4
While the salmon is cooking, heat the cauliflower rice mixture in a pan for 4-5 minutes.
- 5
Push the cauliflower rice to the side of the pan and add the egg whites, cooking until set.
- 6
Mix in the cooked quinoa with the cauliflower rice and egg whites, then add soy sauce and sriracha to taste.
💡 Pro Tips
- ✓Marinate the salmon for exactly 2-4 hours maximum because miso's enzymes will start breaking down protein structure beyond that point, creating a mushy texture.timing2-4 hours maximum
- ✓Cook salmon to an internal temperature of 125-130°F in the air fryer, then let carryover cooking bring it to 135°F for perfect flakiness without dryness.technique125-130°F initial, 135°F final
- ✓Use day-old cooked quinoa that's been refrigerated because the starches retrograde and firm up, preventing mushiness when stir-frying.ingredient
- ✓Heat your pan to 400-450°F before adding cauliflower rice so moisture evaporates instantly, preventing the soggy texture that ruins fried rice.equipment400-450°F
- ✓Add egg whites when the pan reaches maximum heat and scramble in 30-45 seconds because their lower fat content makes them set faster than whole eggs and prevents overcooking.timing30-45 seconds