Blackened Miso Salmon with Coconut Cucumber Salad – Easy & Flavorful! 🥥🥒

Are you looking for a weeknight dinner that’s both incredibly flavorful and stunningly healthy, a dish that transports your taste buds to Southeast Asia with every bite? If you’re nodding your head, then you’re in the right place! Welcome to an easy, flavorful, and healthy dish that combines the richness of blackened miso salmon with the refreshing, creamy coconut cucumber salad. This delightful combination features an Asian-inspired miso marinade paired with a tangy coconut dressing, making it an irresistible meal for any occasion. Not only is it quick to prepare, but it also elevates your dining experience with bold flavors, crunchy textures, and nutritious ingredients. Let’s dive into the recipe and see why it’s a must-try for lovers of fusion cuisine.

The star of our show! We’re using a rich, umami-packed marinade that caramelizes beautifully, creating those coveted crispy edges.

• Salmon Fillets (about 6 oz each): Look for skin-on fillets if you prefer that extra crispiness. The richness of the salmon is a perfect canvas for the bold marinade.
• White Miso Paste: This fermented soybean paste offers a delicate, sweet, and savory umami flavor. (Substitution: Red miso can be used for a bolder, more intense flavor, but might slightly darken the marinade.)
• Soy Sauce or Tamari: For that essential salty depth. Use tamari for a gluten-free option.
• Rice Vinegar: Adds a touch of acidity to balance the richness.
• Sesame Oil: Toasted sesame oil brings nutty, aromatic notes.
• Honey or Maple Syrup: A touch of sweetness to help with caramelization and balance the salty miso. (Use maple syrup for a vegan-friendly option if you ever adapt this recipe for tofu!)
• Garlic: Freshly minced garlic adds pungent aromatics.
• Ginger: Freshly grated ginger provides a warm, spicy kick.
• Blackening Seasoning: A robust blend of spices, typically including paprika, cayenne, thyme, oregano, and black pepper. You can buy a pre-made blend or make your own.

A cool, creamy counterpoint to the rich salmon. The coconut milk brings a subtle sweetness and a luscious texture.

• Cucumber: Thinly sliced. English cucumbers are great because they have fewer seeds and a thinner skin. (Substitution: Persian cucumbers are also excellent, or seed and peel a regular cucumber if needed.)
• Red Onion: Thinly sliced. Soaking it in cold water can mellow its sharp bite.
• Fresh Cilantro: Chopped, for a burst of fresh, herbaceous flavor. (Substitution: Fresh mint or a mix of both is also fantastic.)
• Full-Fat Coconut Milk: This is crucial for the creamy texture. Don’t use light coconut milk, as it won’t be as rich.
• Lime Juice: Freshly squeezed for a bright, tangy finish.
• Salt: To enhance all the flavors.
• Optional: Toasted Sesame Seeds: For garnish and an extra layer of nutty crunch.

This dressing ties everything together with a bright, zesty punch.

• Lime Juice: The backbone of the dressing’s tanginess.
• Rice Vinegar: Adds another layer of acidity.
• Mirin (optional): A sweet Japanese rice wine that adds a subtle sweetness and gloss. (Substitution: A pinch of sugar or honey can be used.)
• Garlic: Minced, for a hint of aromatic warmth.
• Ginger: Freshly grated, to complement the salmon marinade.
• Sesame Oil: For that signature nutty aroma.
• A pinch of red pepper flakes (optional): For a subtle hint of heat.

This recipe is designed for efficiency without sacrificing flavor. Prep time is minimal, and cook time is swift, making it perfect for even the busiest evenings.

Compared to many complex fusion dishes, this recipe is significantly quicker, with a total active preparation and cooking time under 45 minutes once marinating is considered.

In a shallow dish or a resealable bag, whisk together the white miso paste, soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and grated ginger. Gently place the salmon fillets into the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours. Avoid marinating for too long, as the acidity can start to ‘cook’ the fish.

While the salmon is marinating, prepare your refreshing salad. In a medium bowl, combine the thinly sliced cucumber and red onion. If you find red onion too sharp, you can soak the slices in ice-cold water for about 10 minutes, then drain them thoroughly before adding to the salad. Add the chopped cilantro to the bowl.

In a small bowl, whisk together the full-fat coconut milk, fresh lime juice, rice vinegar, mirin (if using), minced garlic, grated ginger, and sesame oil. Season with salt and a pinch of red pepper flakes if you like a little heat. Taste and adjust the seasoning – it should be creamy, tangy, and slightly sweet.

Remove the salmon from the marinade, letting any excess drip off. Pat the fillets gently with a paper towel – this helps achieve a better sear and blackening. Sprinkle the blackening seasoning generously over both sides of the salmon fillets. Heat a tablespoon of high-heat oil (like avocado or grapeseed oil) in a non-stick skillet or cast-iron pan over medium-high heat. Once shimmering, carefully place the salmon fillets in the pan, presentation-side down first. Sear for about 3-5 minutes per side, depending on thickness, until cooked through and beautifully blackened. The edges should be slightly crispy and caramelized. If using skin-on salmon, start with the skin side down for maximum crispiness.

Pour the tangy coconut dressing over the cucumber and red onion mixture, tossing gently to coat. Let it sit for a few minutes for the flavors to meld. Divide the coconut cucumber salad among plates. Place a perfectly blackened miso salmon fillet on top of each salad. Garnish with toasted sesame seeds and a few extra sprigs of cilantro, if desired. Serve immediately and enjoy the explosion of flavors and textures!

This dish is a nutritional powerhouse:

• Salmon: Excellent source of lean protein, omega-3 fatty acids, and Vitamin D.
• Cucumber: Hydrating and low in calories, packed with vitamins and antioxidants.
• Miso: Contains probiotics which can be beneficial for gut health.
• Coconut Milk (in moderation): Provides healthy fats.

Approximate nutritional information per serving (can vary based on exact ingredients and portion sizes): Calories: 450-550, Protein: 35-45g, Fat: 25-35g, Carbohydrates: 15-25g.

Lighter Dressing: For a lighter version, use low-fat coconut milk or even Greek yogurt for a creamy, tangy base, though the flavor profile will change.

More Veggies: Add shredded carrots, bell peppers, or edamame to the cucumber salad for extra color, crunch, and nutrients.

Spice Level: Adjust the blackening seasoning and red pepper flakes to suit your preference. For a milder dish, use less cayenne pepper in your blackening blend.

Gluten-Free: Ensure you use tamari instead of soy sauce and gluten-free miso paste (most varieties are, but check the label).

This dish is a complete meal on its own, but here are some ideas to round it out:

• Serve alongside steamed jasmine rice or brown rice for a more substantial meal.
• A side of steamed bok choy or stir-fried greens would complement the Asian flavors.
• Garnish with sliced avocado for an extra creamy texture and healthy fats.

Over-Marinating: Soy sauce and lime juice can break down the fish’s texture if left too long, resulting in a mushy texture.

Crowding the Pan: When cooking the salmon, give the fillets enough space in the pan to allow them to sear properly and develop that beautiful crust.

Not Patting Dry: For a good sear and crispiness, always pat your salmon dry before seasoning and cooking.

Using Low-Heat Oil: A high smoke point oil is essential for high-heat searing without burning.

Leftover cooked salmon and salad can be stored in an airtight container in the refrigerator for up to 2 days. The salad may become a little more watery as the cucumbers release more liquid. For best results, store the dressing separately and toss with the salad just before serving.

Blackened Miso Salmon with Coconut Cucumber Salad is more than just a recipe; it’s an experience. The vibrant, bold flavors of the blackened miso salmon perfectly complement the cool, creamy, and refreshing cucumber salad. This dish is a testament to how simple ingredients can create something truly spectacular. It’s healthy, easy to make, and guaranteed to impress. Give it a try and let its deliciousness transform your mealtime! What are you waiting for? Get your ingredients ready and create this masterpiece in your own kitchen!

***What type of miso paste is best for this recipe?***

White miso paste (shiro miso) is recommended for its mild, slightly sweet, and savory flavor, which won’t overpower the delicate fish. However, red miso can be used for a more robust umami profile if you prefer.

***Can I use a different type of fish?***

Yes, you can! This marinade and blackening spice blend would work wonderfully with other firm white fish like cod, halibut, or even chicken breast seasoned and cooked appropriately. Adjust cooking times as needed.

***How do I prevent the salmon from sticking to the pan?***

Ensure your pan is adequately heated with sufficient oil, and crucially, pat the salmon completely dry before applying the blackening seasoning. This helps create a barrier and promotes searing rather than sticking.

***Can I make the salad ahead of time?***

You can prepare the components (slice cucumber and onion, chop cilantro) ahead of time and store them separately. Combine and dress the salad just before serving to prevent it from becoming watery.

Blackened Miso Salmon with Coconut Cucumber Salad Recipe

• Author: Chef Mia

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Description

Welcome to an easy, flavorful, and healthy dish that combines the richness of blackened miso salmon with the refreshing, creamy coconut cucumber salad. This delightful combination features an Asian-inspired miso marinade paired with a tangy coconut dressing, making it an irresistible meal for any occasion. Not only is it quick to prepare, but it also elevates your dining experience with bold flavors, crunchy textures, and nutritious ingredients. Let’s dive into the recipe and see why it’s a must-try for lovers of fusion cuisine.

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Ingredients

Scale 1x2x3x

• 1lb skin-on salmon, cut into4 ozfilets
• ¼ cuplow-sodium soy sauce
• 2 tbsphoney
• 1 tbspwhite miso paste
• 1 tbspolive oil
• 1garlic clove, minced
• Juice from1lime
• Cooked black or brown rice
• 1large English cucumber or4mini cucumbers, sliced
• 4green onions, sliced
• 2 tbspcilantro, chopped
• ⅓ cupfull-fat, unsweetened coconut milk
• ½ tsphoney
• Juice and zest from 1 lime
• Kosher salt, to taste

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Instructions

1. In a small bowl, whisk together soy sauce, honey, miso paste, olive oil, garlic, and lime juice. Pour ¾ of this marinade into a shallow dish and place the salmon, skin side up. Let it marinate for 15-20 minutes.
2. While the salmon marinates, prepare the cucumber salad by combining sliced cucumbers, green onions, cilantro, coconut milk, honey, lime juice, and zest. Season with kosher salt to taste and set aside.
3. Preheat your broiler and place the oven rack about 6 inches below the heating element. Arrange the marinated salmon fillets, skin side down, on a broil pan or foil-lined baking sheet. Broil for 8-10 minutes, or until the top is slightly blackened.
4. Once the salmon is cooked, brush the remaining marinade over the top. Serve with the creamy coconut cucumber salad and a side of black or brown rice.

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Notes

Substitute Ingredients:You can replace soy sauce with tamari for a gluten-free option, or swap honey with maple syrup for a vegan-friendly version.
Time-Saving Tips:Use an air fryer to cook the salmon quickly and achieve an evenly blackened top.
Ingredient Substitution for Allergies:Coconut milk can be swapped with almond milk if coconut allergies are a concern.