Garlic-Ginger Salmon & Bulgur Bowls
with Spinach, Caramelized Miso Onion, Ponzu Drizzle & Cilantro
- Fish
- Soy
- Wheat
- Sesame
Flaky salmon with a garlicky ginger glaze is set atop nutty bulgur wheat and wilted spinach in this 30-minute weeknight dinner. A drizzle of sweet-tart ponzu adds a pop of brightness, but the meal’s crowning glory is a jammy caramelized miso onion topper that adds extra umami depth.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Red Onion
2.5 ounce
Spinach
1 unit
Miso Sauce Concentrate
(Contains: Soy)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Cilantro
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Halve, peel, and thinly slice onion. Roughly chop spinach. Roughly chop cilantro.
-
In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
-
Keep covered off heat until ready to use in Step 5.
-
While bulgur cooks, heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
-
Reduce heat to medium low and add miso sauce concentrate, ¼ cup water, and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook until caramelized and jammy, 2-3 minutes more.
-
Turn off heat; stir in half the ponzu. Season with salt and pepper.
-
Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper.
-
Place salmon on a lightly oiled baking sheet. Spread with half the garlic-ginger scallion paste and roast on top rack until salmon is cooked through, 8-10 minutes.
-
Drain any excess water from bulgur if necessary; fluff with a fork.
-
Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach has wilted and bulgur is coated. (TIP: Return pot to heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.
-
Divide bulgur between shallow bowls. Top with salmon and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro and serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the caramelized miso onions and garlic-ginger paste, though some found the overall dish lacking bold flavors.
- Ease of prep: Most found it quick and easy to make, with clear instructions bringing it together in about 30 minutes.
- Suggestions: Consider adding more sauce, cooking bulgur in stock for extra flavor, and including a crunchy element for texture contrast.
- Leftovers: Several mentioned it reheated well, making a satisfying lunch the next day.
- Portions: Some felt the salmon pieces were too small; others wanted more bulgur or sauce relative to other components.
Reviews from our home cooks
Very tasty dish, I have had bulgur for the first time, and this recipe made it. Definitely like this dish. Unfortunately there was missing a miso sauce concentrate, however I tried to use instead vegy stock concentrate and a little soy sauce, so eventually caramelized onion wasn't that bad.
I really love this dish! The bulgur with spinach was perfect and now I want some so I can make it anytime! This is a sure fire way to caramelize onions as well. Totally going to the top of my favorites list!
The garlic scallion paste is not really a paste; it's minced herbs and spices suspended in oil. Hard to baste on and didn't flavor the salmon much. Also, not enough ponzu to really taste it. The best part was the miso onions.
