Miso Salmon with Black Rice and Coconut Cucumber Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
