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Miso Glazed Slow Roasted Salmon Salad Bowl with Fennel, Blood Orange, Beets, Avocado, and Farro in a Charred Citrus Vinaigrette. A quick & easy healthy weeknight winter recipe for citrus season! Recipe, photos, and styling by Beth Kirby of Local Milk.

Miso Slow Roasted Salmon Bowl + Blood Orange & Fennel

Print Recipe
Course Main Course
Keyword salmon
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 2

Ingredients

For Miso Dressing

  • 2 tablespoon white miso can sub red miso
  • 3 tablespoons neutral oil we used untoasted sesame but you can use grapeseed, canola, or avocado oil
  • 1 teaspoon mirin if you need to omit, slightly increase the maple syrup or sweetener of choice
  • 1 teaspoon maple syrup can sub honey or cane sugar
  • 2 teaspoons shoyu or tamari soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar can sub whatever good vinegar you have on hand but I’d stay away from balsamic
  • 1/2 teaspoon chili flakes optional
  • juice of 1/2 blood orange
  • juice of 1/2 Meyer lemon

For Roasting

  • 1 8-12 ounce piece of awesome salmon preferably center cut
  • 1 fennel bulb cored & quartered, cut into 1/2″ wedges (reserve fronds for garnish!)
  • 1/2 blood orange sliced
  • 1/2 Meyer lemon sliced
  • 1-2 golden beets can sub regular, cut into 1″ pieces
  • 1/4 red cabbage cored & sliced 1/2″ thick
  • 1-2 watermelon radishes can sub any other kind of radish, cut into 1″ pieces

For the Salad

  • 1 cup cooked farro
  • a sprig or two of chopped fresh mint optional
  • 1 blood orange supremed
  • 1 shallot thinly shaved on a mandolin or thinly sliced
  • 1 ripe avocado sliced or diced
  • 1 small handful chopped roasted unsalted pistachios (optional, can omit or sub another nut or dukkah!)
  • raw watermelon radish shaved or sliced thin optional, but great for crunch!
  • fennel frond

Instructions

  • Heat oven to 250 F.
  • Meanwhile, make the dressing: heat a nonstick skillet or a skillet with a little bit of oil until it’s VERY hot. Quarter a meyer lemon and one of the two blood oranges you should have. Put two quarters of the lemon and two quarters of the blood orange in the crazy hot skillet and char well, reserving the other halves for the salad.The charred pieces should be nice and burnt for maximum flavor!
  • In a bowl whisk together the all of the ingredients for the dressing. Taste and adjust seasoning as desired.
  • Cook the salmon: season the skin of the salmon with a sprinkling of flaky sea salt, and then place the salmon in a parchment lined sheet tray or oven proof skillet skin side down. Spread 1 tablespoon of the dressing over the flesh of the salmon and roast at 275 for 10-25 minutes depending on the thickness of the salmon. Slow roasting renders the fat, and the salmon should stay relatively pink instead of getting chalky. It almost looks raw, but it’s cooked! If it flakes easily with a fork, it’s done regardless of color. It should be tender and moist. I like to crisp the skin in a VERY hot skillet for about 20-30 seconds after roasting because I like crispy skin, but this step is optional.
  • Prepare the roasted veggies: While the salmon roasts, slice the remaining half of the blood orange and remaining half a meyer lemon in 1/4″-1/2″ thick slices, and toss them along with the fennel, beets, cabbage, and radish on a sheet tray with a glug of olive oil and two three finger pinches of flaky salt like kosher or sea salt.
  • Roast the veggies: Once you’ve removed the salmon from the oven, crank up the heat to 450 F. Once it comes to temperature, place the sheet tray with the citrus and veggies on it and roast them for 20-30 minutes until tender and caramelized.
  • Prepare the Salad: While the veggies roast, boil farro in a pot of salted water (you want it salty to season the farro!) until chewy but tender about 10-15 minutes. You don’t want it mushy! Farro should have some bite left to it. While the farro cooks, supreme the remaining blood orange by cutting off the peel and pith with a sharp knife and then cutting out the segments.
  • Assemble the Salad: Place 1/4-1/2 cup cooked farro in each bowl. Top with roasted veggies and torn roasted salmon. Divide mint, supremed blood orange, shallot, avocado, pistachios, shaved radish, and fennel frond evenly among the bowls. Top with the miso dressing and a sprinkling of sea salt if desired. Enjoy the rainbow!

Notes

Slow roasting the salmon renders the fat between the layers and yields moist, pink salmon instead of the dry chalky stuff you get when you roast it on higher heat. And don’t feel married to the veggies we have here! I do love the anise scented fennel, sweet beets, cabbage, and radish roasted together, but you can use any winter roots like celery root, parsnips, carrot, or turnips. You can really mix this up and make it your own to use what you have on hand.