Description
Savor the delightful flavors of this Miso Salmon with Black Rice and Coconut Cucumber Salad. This quick and nourishing meal is perfect for busy weeknights, with the sweet and savory miso glaze complementing the tender salmon, nutty black rice, and refreshing coconut cucumber salad.
Ingredients
– 4 salmon fillets
– 2 tablespoons white miso paste
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 cup black rice, cooked according to package instructions
– 1 cucumber, thinly sliced
– 1/2 cup shredded coconut
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon sesame seeds
– Salt and pepper to taste
Instructions
1. – Preheat your oven to 400°F (200°C).
2. – In a small bowl, whisk together the miso paste, honey, and rice vinegar to make the glaze.
3. – Season the salmon fillets with salt and pepper, then brush the miso glaze evenly over the top of each fillet.
4. – Place the salmon on a baking sheet and roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. – While the salmon is cooking, prepare the black rice according to the package instructions.
6. – In a medium bowl, combine the sliced cucumber, shredded coconut, chopped cilantro, and sesame seeds. Toss gently to mix.
7. – Serve the miso-glazed salmon fillets over the cooked black rice, topped with the coconut cucumber salad.
Notes
Feel free to adjust the amount of miso paste and honey to suit your taste preferences. You can also use regular white rice or brown rice if you don’t have black rice on hand.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired