Introduction

Miso salmon is a flavorful and healthy dish that pairs beautifully with nutty black rice and a refreshing coconut cucumber salad. This combination offers a delicious balance of savory, tangy, and creamy textures, perfect for a satisfying weeknight dinner or a special meal.

A piece of grilled salmon with a crispy brown and slightly charred top layer covered in chopped green onions sits on a bed of black rice, which has a shiny, slightly wet texture. Behind the salmon, there are two thin, grilled lemon slices with grill marks. Next to the rice, to the right, there is a cucumber salad made of thick, irregular cucumber slices mixed with small pieces of red onion and green herbs creating a fresh, moist look. The dish is arranged on a white plate set against a white marbled background, with some yellow sauce or melted butter around the rice’s base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 6 oz each)
2 tbsp white miso paste
1 tbsp mirin
1 tbsp sake or dry sherry
½ tsp brown sugar or honey
1 clove garlic, minced (optional)
1 tsp grated ginger (optional)
1 cup black rice
2 cups water or vegetable broth
Pinch of salt
1 tsp sesame oil or butter (optional)
1 English cucumber
¼ cup shredded carrots
2 tbsp red onion, finely sliced
¼ cup fresh cilantro or mint, chopped
¼ cup unsweetened coconut milk
1 tbsp lime juice
1 tsp chili flakes (optional)
Salt and pepper to taste
2 tbsp toasted coconut flakes

Instructions

Step 1: In a small bowl, mix the white miso paste, mirin, sake (or dry sherry), brown sugar (or honey), garlic, and ginger to create the marinade. Coat each salmon fillet evenly with the marinade and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
Step 2: Preheat your oven to 375°F (190°C). Place the marinated salmon on a baking sheet and bake for 12 to 15 minutes, until cooked through. For a crispier top, you can broil the salmon for an additional 1 to 2 minutes at the end.
Step 3: While the salmon cooks, rinse the black rice under cold water. Bring 2 cups of water or vegetable broth and a pinch of salt to a boil in a saucepan. Add the rice, reduce heat to low, cover, and simmer for 30 to 35 minutes until tender and water is absorbed. Stir in sesame oil or butter if using.
Step 4: Prepare the coconut cucumber salad by thinly slicing the cucumber and salting it lightly. Let it drain for about 10 minutes, then gently squeeze out excess moisture. In a bowl, combine the cucumber with shredded carrots, red onion, chopped cilantro or mint, coconut milk, lime juice, and chili flakes if desired. Season with salt and pepper to taste.
Step 5: To serve, place a portion of black rice on each plate, top with a miso salmon fillet, and add a generous helping of the coconut cucumber salad. Sprinkle toasted coconut flakes over the salad for added texture and flavor.

Tips & Variations

For a gluten-free version, ensure your mirin and sake are gluten-free or substitute with a gluten-free rice wine.
Try adding sliced avocado to the salad for creamy richness.
Use fresh ginger and garlic for the marinade to enhance the dish’s aroma and depth.
Swap black rice with brown or jasmine rice if preferred.
If you like it spicier, increase the chili flakes or add a dash of Sriracha to the salad dressing.

Storage

Store leftover salmon, rice, and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave to avoid drying it out. The black rice can be reheated with a splash of water to maintain moisture. The coconut cucumber salad is best eaten fresh but can be kept refrigerated for up to 24 hours; stir well before serving.

How to Serve

A piece of salmon with a crispy, dark golden-brown top layer sprinkled with green chopped herbs sits on a bed of black rice, which forms the second dark layer under the fish. Two grilled lemon slices, showing light brown grill marks, rest at the back of the salmon. To the side of the rice, there is a bright green cucumber salad mixed with chopped red onions and herbs, adding a fresh contrast in color. A glossy, yellow sauce surrounds the base of the black rice on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this recipe?

Yes, firm, oily fish like trout or cod can be used as alternatives, but cooking times may vary slightly.

How do I know when the salmon is cooked properly?

The salmon is done when it flakes easily with a fork and the flesh is opaque throughout. Using a food thermometer, the internal temperature should reach 145°F (63°C).