Description
Tender miso-marinated salmon fillets served over a bed of fluffy black rice, accompanied by a refreshing coconut cucumber salad. This easy, healthy 30-minute meal is packed with flavor and nutrition.
Ingredients
– 4 (6 oz) salmon fillets
– 2 tbsp white miso paste
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
– 1 cup uncooked black rice
– 1 cucumber, diced
– 1/2 cup unsweetened shredded coconut
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/4 tsp salt
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat oven to 400°F.
2. In a small bowl, whisk together the miso paste, rice vinegar, honey, and sesame oil. Place the salmon fillets in a baking dish and coat with the miso mixture.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
4. Meanwhile, cook the black rice according to package instructions.
5. In a medium bowl, combine the diced cucumber, shredded coconut, lime juice, olive oil, and salt. Toss to coat.
6. Serve the miso salmon over the cooked black rice, topped with the coconut cucumber salad and chopped cilantro.
Notes
– For a creamier salad, you can add a tablespoon of Greek yogurt to the cucumber mixture.
– Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired