Description
A delicious and healthy meal featuring miso-glazed salmon, served with black rice and a refreshing coconut cucumber salad.
Ingredients
- 4 salmon fillets
- 3 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 cup black rice
- 2 cups water
- 1 cucumber, thinly sliced
- 1 cup shredded coconut
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the miso paste, soy sauce, honey, and sesame oil to create a flavorful glaze.
- Generously brush the glaze over the salmon fillets, ensuring they are well-coated.
- Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until it reaches your desired doneness.
- While the salmon bakes, rinse the black rice under cold water until the water runs clear.
- Cook the black rice in a pot with two cups of water; bring to a boil, then reduce to a simmer, cooking covered for about 30-35 minutes, or until tender.
- In a separate bowl, mix the cucumber slices with shredded coconut and lime juice; season with salt and pepper to taste.
- Once everything is cooked, serve the miso salmon over a bed of black rice with the coconut cucumber salad on the side.
Notes
For an added flavor punch, consider marinating the salmon in the miso mixture for a few hours before cooking.