Miso Salmon Poke Bowl: A Recipe by Ceres Community Project

This vibrant bowl combines umami-rich miso salmon with savory roasted vegetables, quick-pickled carrots and onions, and nutty brown rice—all layered with bright, balanced Asian-inspired flavors.

Ingredients:

• 1/3 tablespoon fresh ginger root, peeled and minced
• 1/4 cup unseasoned rice wine vinegar
• 1/4 cup water
• 1/4 tablespoon honey
• 1/8 teaspoon sea salt
• 1/3 cup fresh carrots, peeled and shredded
• 1/3 cup red onion, halved and thinly sliced

Instructions:

1. Blend ginger and rice vinegar until completely smooth
2. Transfer mixture to a saucepan with water and bring to a boil, then turn off heat
3. Whisk in honey and salt until dissolved
4. Pour over vegetables and let cool (for faster results, let sit 10 minutes then use an ice bath to chill)

This brine makes enough for 30 portions at 1/4 cup vegetables each. Save leftover brine for dressings and marinades!

Ingredients:

• 3/4 tablespoon vegetable broth
• 3/4 tablespoon low-sodium soy sauce (tamari)
• 1 1/4 tablespoon fresh ginger root, peeled and grated
• 1 2/3 tablespoon coconut aminos
• 1/4 tablespoon unseasoned rice wine vinegar
• 3/4 tablespoon sesame oil
• 1/4 splash cornstarch
• 1/4 lb fresh mushrooms, chopped
• 1/4 lb eggplant, peeled and cubed into 1" pieces
• 1/8 lb frozen edamame

Instructions:

1. In a saucepan, combine tamari, broth, ginger, coconut aminos, vinegar, and sesame oil. Simmer for 3-4 minutes, then whisk in cornstarch until fully mixed
2. Pour the sauce over eggplant and mushrooms, tossing to coat completely
3. Roast at 450°F with high fan until tender and lightly browned, 10-15 minutes. Remove and cool
4. Steam edamame separately for 4-5 minutes until just tender. Cool, then mix with the other vegetables

Ingredients:

• 2/3 cup dry short-grain brown rice
• 1 1/8 tablespoon low-sodium soy sauce
• 1/2 tablespoon sesame oil
• 1/2 tablespoon preserved lemon
• 1/4 tablespoon water

Instructions:

1. Steam rice until fully cooked, then remove and cool
2. Combine soy sauce, sesame oil, preserved lemon, and water to create dressing
3. Mix dressing with cooled rice

Ingredients:

• 2/3 lb raw salmon
• 3/4 tablespoon chickpea miso
• 1/2 tablespoon mirin
• 1/4 tablespoon fresh lemon juice
• 1/2 tablespoon honey
• 1/8 tablespoon freshly ground black pepper

Instructions:

1. Preheat oven to 350°F
2. Remove skin from salmon and cut into 3/4-inch cubes, placing in a large bowl
3. In a separate bowl, combine miso, mirin, lemon juice, honey, and black pepper, mixing well
4. Pour marinade over salmon, coating all pieces. Marinate for 30 minutes to 1 hour
5. Line sheet pans with parchment paper and spread salmon in a single layer
6. Bake until lightly colored and internal temperature reaches 145°F

This sophisticated poke bowl calls for our Blanc de Noir. Well balanced between fruity and floral notes, this wine brings subtle red berry characteristics and delicate rose petal aromatics that beautifully complement the umami-rich miso glaze and savory roasted vegetables. The wine's slightly fuller body stands up to the salmon's richness while its bright acidity cuts through sesame oil and enhances the ginger's aromatic lift. Hints of strawberry and white cherry echo the dish's sweet-savory balance, while fine, persistent bubbles refresh the palate with each bite. The wine's creamy texture and refined mineral finish provide the perfect counterpoint to pickled vegetables and soy, making this pairing a celebration of both boldness and finesse.

Ceres Community Project creates beautiful, medically-tailored meals made with love for individuals and families facing serious illnesses like cancer, diabetes, and congestive heart failure. Every meal is crafted from 100% organic, locally-sourced ingredients—including produce from their own gardens—and delivered directly to clients' homes. But Ceres does more than nourish bodies; they nurture community. Through their youth programs, teens like Kaylin learn to grow, cook, and share healthy food while discovering their power to make a meaningful difference. In 2024 alone, Ceres delivered 226,432 meals with the help of 287 youth chefs and gardeners, serving 2,395 clients and their families across California. By partnering with healthcare providers and insurers, Ceres is proving that medically-tailored meals don't just improve health outcomes—they reduce healthcare costs and bring people together to care for one another, creating a healthier, more connected community one meal at a time.