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Miso Salmon with Black Rice and Coconut Cucumber Salad Recipe

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★★★★★

4.5 from 139 reviews

A delicious and wholesome dish featuring tender miso-marinated salmon baked to perfection, served alongside nutty black rice and a refreshing coconut cucumber salad, combining Asian-inspired flavors for a balanced and vibrant meal.

Ingredients

Scale

For Miso Salmon:

  • 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)

For Black Rice:

  • 1 cup black rice
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1 tsp sesame oil or butter (optional)

For Coconut Cucumber Salad:

  • 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

  1. Marinate Salmon: In a bowl, mix white miso paste, mirin, sake or dry sherry, brown sugar or honey, minced garlic, and grated ginger. Coat each salmon fillet evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
  2. Cook Black Rice: Rinse the black rice under cold water. In a pot, bring 2 cups of water or vegetable broth to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 30 to 35 minutes, or until the rice is tender and liquid is absorbed. Once cooked, stir in sesame oil or butter if using, and fluff with a fork.
  3. Prepare Coconut Cucumber Salad: Slice the English cucumber thinly and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture, then drain and pat dry. In a mixing bowl, combine the cucumber, shredded carrots, sliced red onion, chopped cilantro or mint. In a separate small bowl, whisk together unsweetened coconut milk, lime juice, chili flakes (if using), salt, and pepper. Pour the dressing over the salad and toss gently to combine. Garnish with toasted coconut flakes.
  4. Bake Salmon: Preheat the oven to 375°F (190°C). Place the marinated salmon fillets on a baking sheet lined with parchment paper or foil. Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork. For a crispier top, broil the salmon for an additional 1 to 2 minutes watching carefully to avoid burning.
  5. Assemble and Serve: On each plate, start with a base of black rice, then place a baked salmon fillet on top. Add a generous helping of the coconut cucumber salad on the side. Serve immediately and enjoy the harmonious blend of flavors and textures.

Notes

  • Marinating the salmon overnight intensifies the flavor, but 1 hour is sufficient if short on time.
  • Black rice has a nutty flavor and chewy texture; rinsing it before cooking helps remove excess starch.
  • The coconut cucumber salad is best served fresh to keep the cucumbers crisp.
  • If you prefer, substitute the salmon with another firm fish like cod or sea bass.
  • To make this dish gluten-free, ensure that mirin and sake are certified gluten-free or substitute with a gluten-free alternative.

Keywords: miso salmon, black rice, coconut cucumber salad, baked salmon recipe, Asian-inspired salmon, healthy salmon dish, miso marinade

Find it online: https://mixitwitjoe.com/miso-salmon-with-black-rice-and-coconut-cucumber-salad-recipe/