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
Scale
- 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
- Preheat oven to 400°F.
- 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.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
- Meanwhile, cook the black rice according to package instructions.
- In a medium bowl, combine the diced cucumber, shredded coconut, lime juice, olive oil, and salt. Toss to coat.
- Serve the miso salmon over the cooked black rice, topped with the coconut cucumber salad and chopped cilantro.
Notes
- This dish is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet with rice and salad
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Miso Salmon, Black Rice, Coconut Cucumber Salad