Food Recipe Vol. 26 No. 06

Salmon and Miso Bowl- Chef Kirsten Dixon


Chef Kirsten Dixon runs Within the Wild Adventure Company in Alaska, which includes two nationally acclaimed luxury adventure lodges: Wilderness Lake Lodge and Tutka Bay Lodge.

Dixon shares, “Salmon and miso are flavors that go together in our minds. We use vegetables from both our garden and the local farmers’ market, so the choices are ever-changing through the summer. Try, as we do, {and use} roasted beets, turnips, and whatever vegetables you have on hand in place of the summer squash during the winter months.”  

Salmon and Miso Bowl

Makes 4 servings 


For the rice 

2 cups short-grain brown rice  

3 cups water  

1 teaspoon sea salt  

For the miso dressing  

3⁄4 cup canola oil  

1 cup plain yogurt  

1⁄2 cup rice vinegar 

1⁄4 cup toasted sesame oil  

2 tablespoons soy sauce 

1-inch knob ginger, peeled and grated 

4 cloves garlic, grated  

1 tablespoon white or yellow miso paste 

1 tablespoon sesame seeds, toasted 

For the roasted vegetables 

1 cup diced yellow squash 

1 cup diced zucchini 

1 small red onion, cut into 1⁄2-inch slices 

1 cup quartered mixed mushrooms  

4 tablespoons canola oil  

Sea salt and freshly ground black pepper 

1⁄4 cup canola oil, plus more for cooking 

Rest of dish

Four (4- to 6-ounce) salmon fillets, skinned – Make sure the salmon is brought to room temperature and patted dry before cooking.  

2 cups mixed greens  

1⁄4 cup finely chopped mixed fresh herbs such as parsley, chives, and basil  

1⁄4 cup rice vinegar 

To make the rice, place the rice, water, and salt into a wide three-quart saucepan with a tight-fitting lid. Bring the mixture to a boil, cover, and reduce the heat. Cook until al dente, about 30 minutes. Let the rice stand for 10 minutes, covered, off the heat to absorb the steam. Fluff the rice with a fork.  

To make the dressing, in a bowl, combine the canola oil, yogurt, vinegar, sesame oil, soy sauce, ginger, garlic, miso, and the sesame seeds and whisk until emulsified. This dressing keeps for one week in the refrigerator.  

To make the vegetables, preheat the oven to 425°F. Spread the squash, zucchini, onion, and mushrooms onto a parchment-lined baking sheet. Drizzle the oil over the vegetables. Season lightly with salt and pepper. Toss the vegetables with your fingers to coat in the oil and seasonings. Roast the vegetables until vegetables lightly browned, about 15 minutes.  

Place a large sauté pan over medium heat. Add two teaspoons canola oil to the pan. When the oil is hot, add the salmon fillets, skinned side up. Cook for three to four minutes. Turn the fillets over with a metal spatula. Cook until the flesh is firm to touch, three to four more minutes. Brush one teaspoon of the miso dressing over the salmon. Set aside to keep warm.  

To assemble, toss the greens in a bowl with the vinegar and oil to taste. Season with salt and pepper to taste. For each bowl, place one cup of the cooked rice into a wide-rimmed deep bowl. Drizzle two to three teaspoons of the miso dressing over the rice. Top with some of the roasted vegetables. Add the dressed greens and sprinkle with herbs. Place a salmon fillet on top. Serve right away. 

Winterlake Lodge is located one hour northwest of Anchorage by small plane.
It sits at the entrance to the Alaska Range along the historic Iditarod Trail.
The Lodge is open June 1st to September 30th for the summer season
and February 15 to April 15th for the winter season.
Tutka Bay Lodge sits in a private cove within a rugged 9-mile ancient glacial fjord at the edge of the Kachemak Bay State Park south of Anchorage. The Lodge is open from May 1- to September 30

Information: Within the Wild Adventure Company, Alaska

Reservations: 907-274-2710. Connect and follow:

All photo courtesy of Within the Wild.

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An engaging speaker and writer, Melanie Young hosts the weekly national radio shows, The Connected Table Live, featuring conversations with global thought leaders in wine, food, spirits and hospitality (a Feedspot Top 10 Food & Drink Podcasts for 2021), and Fearless Fabulous You, a lifestyle show for and about women (both on iHeart and more than 30 other podcast platforms). Young has contributed articles on wine, spirits, food, and culinary travel to Wine Enthusiast, Seven Fifty Daily, Wine4Food and Jewish Week. She is a member of Les Dames d’Escoffier International, Wine Media Guild, and Women of the Vine & Spirits. Young’s former marketing and events agency, M Young Communications, worked with global wine, food organizations, publishing companies and nonprofits. She had an integral role in the creation, launch and management of The James Beard Foundation Awards, New York Restaurant Week, and Windows of Hope Family Relief Fund (2001) which raised funds to provide for the families of restaurant workers killed in the September 11th terrorist attacks. Instagram @theconnectedtable

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