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Miso-glazed salmon with black rice salad
Miso-glazed salmon with black rice salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious miso-glazed salmon and black rice salad with refreshing cucumber, radish, and avocado.
Ingredients:
  • 150g (3/4 cup) black rice
  • 20.00 gm Mirin Seasoning
  • 24.00 gm miso paste
  • 14.40 gm honey
  • 1 tsp grated peeled fresh ginger
  • 4.20 gm Coconut Oil
  • 2 (about 450g) skinless salmon fillets
  • 4 radishes, thinly sliced
  • 2 Lebanese cucumbers, 
peeled into ribbons
  • 1 small avocado, thinly sliced
  • 2 green shallots, 
thinly sliced diagonally
  • Micro herbs, to serve
  • Lime wedges, to serve
Instructions:
  • Boil rice in a large saucepan for 25 minutes until tender. Drain and rinse with cold water to refresh.
  • While the oven preheats to 180°C/160°C fan forced, mix mirin, miso, honey, and ginger in a jug. Heat coconut oil in a non-stick, ovenproof frying pan over medium heat. Season salmon, then cook for 2 minutes on each side until golden. Remove from heat, pour over the mirin mixture, and transfer to the oven. Bake for 5 minutes for medium doneness or to your preference. Let it rest for 3 minutes before flaking.
  • Combine rice, radish, cucumber, avocado, and shallot in a bowl. Mix gently. Distribute onto plates and add flaked salmon on top. Drizzle with pan juices, sprinkle with herbs, and serve with lime wedges.

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