Description
A flavorful dish featuring tender baked salmon with a savory miso glaze, served over black rice and accompanied by 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. Brush the mixture over the salmon fillets.
- Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through.
- Rinse the black rice under cold water and cook it in a pot with 2 cups of water; bring to a boil, then reduce to a simmer and cook 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.
- Serve the miso salmon over a bed of black rice with the coconut cucumber salad on the side.
Notes
Adjust the amount of honey in the glaze to your sweetness preference. Garnish with fresh herbs for added color.
