Description
Indulge in this delectable Miso Salmon with Black Rice and Coconut Cucumber Salad – a quick and easy 30-minute recipe that’s packed with bold, umami-rich flavors and fresh, vibrant textures.
Ingredients
– 4 salmon fillets
– 2 tablespoons white miso paste
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 cup uncooked black rice
– 1 cucumber, thinly sliced
– 1/2 cup unsweetened coconut flakes
– 2 tablespoons lime juice
– 1 tablespoon sesame seeds (white and black)
– 2 tablespoons chopped fresh cilantro
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F (200°C).
2. – In a small bowl, whisk together the miso paste, rice vinegar, and honey.
3. – Place the salmon fillets on a parchment-lined baking sheet and brush the top of each fillet with the miso glaze.
4. – Bake the salmon for 12-15 minutes, or until cooked through.
5. – Meanwhile, cook the black rice according to package instructions.
6. – In a medium bowl, combine the sliced cucumber, coconut flakes, lime juice, sesame seeds, and cilantro. Season with salt and pepper to taste.
7. – Serve the baked miso salmon over the cooked black rice, topped with the coconut cucumber salad.
Notes
– For a spicy twist, add a pinch of red pepper flakes to the miso glaze.
– Leftovers can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.
- Prep Time: 15
- Cook Time: 15
- Category: Main Courses
- Method: Baking
- Cuisine: Japanese-Inspired