Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing (Gluten-Free + Dairy-Free)

Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing recipe (Gluten-Free + Dairy-Free) via #weeknightmeal

Crispy-Skin Salmon Bowls with Miso Avocado Green Goddess — my favorite way to quickly achieve restaurant-worthy salmon at home, served atop fresh seasonal veggies and topped with a creamy dressing with bright lime, savory miso and creamy avocado. Ready in just 20 mins.

Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing recipe (Gluten-Free + Dairy-Free) via #weeknightmeal

Hi from the land of the shortest summer ever. I’m not complaining, really I’m not, but since Lana’s school went through the end of July, we have the whole of August — and only August — to pack in as many summer vacay vibes as we possibly can. That meant a short stint camping at the lake (this girl’s first time roasting s’mores over an open fire, and she was an instant pro); as many beach days as the good-weather-gods will grant us; loads of evening bike rides around the neighborhood. And my favorite summer activity so far: Harry Potter.

Some time ago, I read a @fauxmartha post that mentioned (quite in passing) that Melissa and her daughter had started in on the illustrated version of the Harry Potter series, and my ears (eyes?) perked up at once. First because — hello, there’s an illustrated version of Harry Potter!? And second, because I hadn’t even considered starting in on Harry Potter at this age. I mean, clearly the fact that there is an illustrated version makes it seem a bit more appealing for the pre-reading set, but since I was a teenager when the first book was released, I never considered introducing the series to Lana this early.

But you guys. It’s been just about the best thing. While the books are, yes, illustrated to a degree, they spare no detail. The whole story is there, complemented by elaborate illustrations every 3 to 5 pages that are as imaginative and eerie as you would expect them to be. And while Lana asks about 20 questions for every page turned, she is clearly enjoying the story — following along, reacting with fright and glee at all the right places, and predicting outcomes with a surprising amount of sophistication. It’s also given us the opportunity to pause on some of the darker aspects of the book, and I’m appreciating the chance to discuss the virtues of good and evil outside of the Disney realm for once. Tonight, we plan to finish Book One, and in a move that makes us either the World’s Most Awesome or Awful Parents, we plan to let her watch the movie. She’s been well prepped for the darker scenes, and she’s giddy to see some of most enchanting settings (hello, Great Hall banquet) brought to life in all of Hollywood’s big-budget glory. Truth be told, we’re all looking forward to it quite a bit. (I may or may not attempt to hunt down themed movie snacks just as soon as I press publish…)

Restaurant-Worthy Crispy Skin Salmon in Under 20 Minutes

In other news (there’s no time for fancy segues today — Harry Potter waits for no man!), I’ve finally upgraded to a new camera, and it seemed as good an excuse as any to pull together one of my favorite summer meals in the name of photography. This is my hands-down favorite way to prepare salmon, with crispy, salty skin and a perfect sear. It’s about as simple as it gets, and yet it rivals the best restaurant-prepared salmon I’ve had every time. Just a medium-hot cast iron skillet, plenty of salt and pepper, and patience. Five minutes skin-side down, 1 minute (if that) skin-side up, and you’re golden. Or rather, the salmon is golden. And just waiting for its accoutrements.

How to Make Avocado Green Goddess Dressing

Speaking of accoutrements: in this iteration, I served it over a heap of seasonal veggies — don’t skip the pickled carrots! — and topped it all with the creamiest Miso Avocado Green Goddess Dressing, which is impressively low on ingredients and big on flavor. Into the food processor go a few spoonfuls of (as Ina would say) ‘good’ mayo, half an avocado, chives, lime juice and my favorite, not-so-secret ingredient, miso, and — bob’s your uncle! — a dreamy, creamy dressing fit for, uhhh, the greenest of goddesses. We’ve been dipping blanched green beans into the stuff every afternoon as a snack, but it’s also spectacular on a fish taco or drizzled over a pile of crunchy, roasted potatoes. Bonus points for the fact that it stores for up to a week in the fridge, too (so yes, it really is worth pulling out that food processor, I swear…).

Ok friends, this Muggle is off to source Half Moon Bay’s finest Chocolate Frogs (or the nearest equivalent…) for this evening’s cinematic experience. In the meantime, do yourself a fave and make these salmon bowls, mmmmk?


p.s. If you’re interested in the snagging the illustrated Harry Potter series, we have this set of the first three books (for “children’s books” they’re quite the investment, but we requested the set from the grandparents as a larger gift item for Lana’s birthday) — and I just learned you can pre-order the fourth book here! (Done!) We’re enjoying them so very much!

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Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing recipe (Gluten-Free + Dairy-Free) via #weeknightmeal

Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing recipe (Gluten-Free + Dairy-Free) via #weeknightmeal

Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing recipe (Gluten-Free + Dairy-Free) via #weeknightmeal


Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing (Gluten-Free + Dairy-Free)
Prep time
Cook time
Total time
Makes: 4 servings
  • For the Salmon
  • 4 filets salmon, skin-on, about 6 oz each
  • sea salt or Himalayan pink salt
  • freshly ground black pepper
  • avocado oil, for the pan
  • For the Bowls
  • 2 small heads little gem lettuce (or other tender, crisp lettuce)
  • 2 ears sweet corn, grilled or blanched and cut from the cobs
  • 2 large handfuls thin, tender French green beans (haricot verts), blanched
  • 2 persian cucumbers, thinly sliced
  • lime wedges, for serving
  • finely chopped chives, for serving
  • For the Carrots
  • 4 medium carrots, thinly peeled into ribbons, spiral-cut or julienned (pre-shredded from the grocery store is fine, too!)
  • 1½ T rice vinegar
  • 1½ T sugar
  • ⅔ T sea salt or pink salt
  • For the Miso Avocado Green Goddess Dressing
  • 3 T mayo
  • ½ large, ripe avocado
  • 1 T mellow white or yellow miso paste
  • small bunch chives, roughly chopped
  • juice of 1 (juicy!) lime, or more, as needed
  1. Make the carrots. Combine the vinegar, sugar, and salt in a small bowl and microwave for 30-45 seconds, or until sugar and salt are dissolved. Allow to cool slightly, then add carrots and toss to combine. Set aside until ready to serve.
  2. Sear the salmon. Heat a large cast iron skillet over medium heat. While pan heats, pat salmon dry and season liberally on both sides with salt and pepper. When pan is hot, add a small amount of avocado (or other high-heat cooking oil) and turn to coat the pan. Add salmon skin-side down and cook, undisturbed, for 4-5 mins. (After a min or two, you may carefully lift an edge of the salmon. If it seems to be browning too fast, remove pan from heat or turn heat back accordingly to prevent burning.) Flip salmon and cook an additional 30-60 seconds. Remove salmon to a plate skin-side up while you made the dressing and arrange the bowls.
  3. Make the dressing. Combine all ingredients in the bowl of a small food processor and blitz until smooth, scraping down the sides with a rubber spatula, as needed. If dressing is too thick, add a little more lime juice or a splash of water. (We like ours creamy and spoonable.)
  4. Assemble the bowls. Arrange lettuces, green beans, corn, cucumbers and pickled carrots among 4 plates. Top with seared salmon (served either skin side up or down -- skin side up will ensure it remains crisp) and the Miso Avocado Green Goddess Dressing. Scatter with chives and serve with lime wedges. Enjoy!
In the summer, it's common for us to have blanched or grilled corn and blanched green beans around, and if you do have both items prepped ahead of time, you can pull off the ~25-min meal. That said, it can come together in that time if you're doing everything at once, but it's a bit more to manage simultaneously. So realistically, if you're blanching the green beans and/or the corn at the same time you're prepping the rest of the meal, I'd afford yourself another 10 mins.

And regarding the corn: we just throw ours directly over the gas flame inside and rotate it occasionally until it's well marked, but it's just as easy to grill off a few extra ears ahead of time the next time you fire up the grill in anticipation of future bowls. 🙂

OH! before you go…

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8 Comments on “Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing (Gluten-Free + Dairy-Free)”

    1. Thanks, babe! And I suppose it’s good they’re asking all the questions. If they weren’t, I’d wonder if they were even paying attention. There’s a lot going on!

  1. This. Salad. Is. Life. I’m seriously making it tomorrow (the only reason not today is because I’m working and don’t have time to grocery shop!!) It looks delicious and so pretty, I’m so excited to try it!! And I love that you’re part of the TME team! They’re hands down my favorite bloggers ever!

  2. Hi! Long time no see my across-the-bay-friend! I just ordered the book (as I closed my eyes, ignoring the $$ tag, ha!). I’m going to try this dressing too, sounds delish. Great post!!! 😀

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