Description
Indulge in the umami-rich flavors of this Miso Salmon, paired with nutrient-dense black rice and a refreshing coconut cucumber salad. This delectable dish is a perfect balance of sweet, savory, and tangy, making it a crowd-pleasing meal for any occasion.
Ingredients
– 4 (6-oz) salmon fillets
– 2 tablespoons white miso paste
– 2 tablespoons mirin
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 cup uncooked black rice
– 2 cups thinly sliced English cucumber
– 1/2 cup shredded unsweetened coconut
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon lime juice
– 1/4 teaspoon salt
Instructions
1. 1. Preheat oven to 400°F.
2. 2. In a small bowl, whisk together the miso paste, mirin, rice vinegar, and honey.
3. 3. Place the salmon fillets on a parchment-lined baking sheet and brush the top and sides with the miso glaze.
4. 4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
5. 5. Meanwhile, cook the black rice according to package instructions.
6. 6. In a medium bowl, combine the sliced cucumber, shredded coconut, chopped cilantro, and lime juice. Season with salt and toss to mix.
7. 7. Serve the miso-glazed salmon over the cooked black rice, topped with the coconut cucumber salad.
Notes
For a creamier salad, you can add a tablespoon of full-fat coconut milk to the cucumber mixture. The salad can also be made ahead of time and refrigerated until ready to serve.
- Prep Time: 15
- Cook Time: 15
- Category: Beef, Fish & Seafood Mains
- Method: Baking
- Cuisine: Asian