Description
Indulge in this delectable and nutritious Miso Salmon with Black Rice and Coconut Cucumber Salad. The umami-rich miso glaze perfectly complements the tender salmon, while the vibrant black rice and refreshing coconut cucumber salad provide a balanced and flavorful meal.
Ingredients
– 4 (6-oz) salmon fillets
– 2 tbsp white miso paste
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 cup black rice, cooked according to package instructions
– 1 cucumber, thinly sliced
– 1/2 cup shredded coconut
– 2 tbsp lime juice
– 1 tbsp fresh cilantro, chopped
– Salt and pepper to taste
Instructions
1. 1. Preheat oven to 400°F.
2. 2. In a small bowl, whisk together the miso paste, honey, rice vinegar, and sesame oil.
3. 3. Place the salmon fillets on a baking sheet and brush the miso mixture evenly over the top of each fillet.
4. 4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. 5. In a medium bowl, toss the cooked black rice, sliced cucumber, shredded coconut, lime juice, and cilantro. Season with salt and pepper to taste.
6. 6. Serve the miso-glazed salmon immediately, with the coconut cucumber salad on the side.
Notes
This dish can be prepared in advance, with the salmon and salad components stored separately in the refrigerator until ready to serve. The miso glaze can also be made ahead of time.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired