Miso Salmon with Black Rice and Coconut Cucumber Salad Recipe

Introduction

This Miso Salmon with black rice and coconut cucumber salad is a deliciously balanced meal featuring tender, flavorful salmon paired with nutty black rice and a refreshing, creamy salad. It’s perfect for a healthy weeknight dinner or a casual weekend feast.

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

1. Step 1: In a small bowl, combine the white miso paste, mirin, sake or dry sherry, brown sugar or honey, minced garlic, and grated ginger. Coat the salmon fillets evenly with this mixture and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
2. Step 2: Preheat your oven to 375°F (190°C). Place the marinated salmon on a baking sheet lined with parchment paper or foil. Bake for 12–15 minutes until cooked through. For a crispier top, broil the salmon for 1–2 minutes at the end, watching carefully to avoid burning.
3. Step 3: Rinse the black rice thoroughly under cold water. Bring 2 cups of water or vegetable broth to a boil in a saucepan. Add a pinch of salt and the rinsed rice. Reduce heat to low, cover, and simmer for 30–35 minutes until the rice is tender and liquid is absorbed. Stir in sesame oil or butter if desired.
4. Step 4: Prepare the coconut cucumber salad by slicing the English cucumber thinly. Sprinkle lightly with salt and let it drain in a colander for about 10 minutes to remove excess water. In a bowl, combine the drained cucumber, shredded carrots, sliced red onion, and chopped cilantro or mint.
5. Step 5: In a separate small bowl, mix the unsweetened coconut milk with lime juice, chili flakes if using, and salt and pepper to taste. Pour this dressing over the vegetable mixture and toss gently to combine. Sprinkle toasted coconut flakes on top for texture and flavor.
6. Step 6: To serve, place a portion of black rice on each plate, top with a salmon fillet, and add a generous helping of the coconut cucumber salad on the side.

Tips & Variations

• For a more intense miso flavor, marinate the salmon overnight.
• Swap black rice with jasmine or basmati rice if preferred, adjusting cooking times accordingly.
• Add fresh chili slices or a drizzle of chili oil to the salad for extra heat.
• Use fresh lime juice for the dressing to brighten flavors.
• To save time, prepare the coconut cucumber salad in advance and keep refrigerated.

Storage

Store leftover salmon, rice, and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon and rice gently in the oven or microwave, but serve the salad cold or at room temperature to retain its crispness and fresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm fish like cod, halibut, or sea bass work well with the miso marinade and baking method.

Is black rice gluten-free?

Yes, black rice is naturally gluten-free, making this meal suitable for gluten-sensitive diets.

Miso Salmon with Black Rice and Coconut Cucumber Salad Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

A flavorful and nutritious dish featuring tender miso-marinated salmon baked to perfection, served with nutty black rice and a refreshing coconut cucumber salad that adds a vibrant and tropical touch to this well-balanced meal.

• Author: Isla
• Prep Time: 10 minutes (plus up to 24 hours marinating)
• Cook Time: 45 minutes
• Total Time: 55 minutes to 24 hours 55 minutes depending on marinating time
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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)

Black Rice

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

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, combine the white miso paste, mirin, sake (or dry sherry), brown sugar (or honey), minced garlic, and grated ginger to create a flavorful marinade. Coat the salmon fillets thoroughly with this mixture and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to deeply penetrate the fish.
2. Cook Black Rice: Rinse the black rice under cold water until the water runs clear. Bring 2 cups of water or vegetable broth to a boil in a saucepan, add a pinch of salt and the rinsed rice. Reduce heat to low, cover, and simmer gently for 30 to 35 minutes until the rice is tender and the liquid is absorbed. Optionally stir in sesame oil or butter for added flavor.
3. Bake Salmon: Preheat your 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 1 to 2 minutes at the end of cooking, watching carefully to prevent burning.
4. Prepare Coconut Cucumber Salad: Thinly slice the English cucumber and sprinkle with salt. Let it drain for about 10 minutes to remove excess water. After draining, combine the cucumber slices with shredded carrots, finely sliced red onion, and chopped fresh cilantro or mint in a mixing bowl. In a separate small bowl, whisk together the unsweetened coconut milk, lime juice, and chili flakes if using. Season with salt and pepper to taste, then toss the dressing with the vegetables. Garnish with toasted coconut flakes for texture and flavor.
5. Assemble the Dish: Spoon the cooked black rice onto plates as a base. Top each serving with a baked salmon fillet. Add a generous helping of the coconut cucumber salad on the side. Serve immediately to enjoy the combination of warm, savory salmon and rice with the cool, fresh salad.

Notes

• Marinating the salmon for longer than 1 hour enhances the depth of flavor but avoid exceeding 24 hours to prevent texture changes.
• Rinsing the black rice before cooking helps remove excess starch and improves its texture.
• Optional garlic and ginger add aromatic depth to the marinade but can be omitted for a milder flavor.
• Broiling briefly after baking salmon creates a lovely caramelized crust but requires close monitoring to avoid burning.
• To make this dish gluten-free, ensure the mirin and sake or dry sherry brands are gluten-free.
• The salad can be customized by substituting herbs, such as using mint instead of cilantro, based on preference.

Keywords: miso salmon, black rice, coconut cucumber salad, baked salmon recipe, healthy seafood dish, Japanese inspired meal