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Blackened Miso Salmon with Coconut Cucumber Salad Recipe

  • Author: Chef Mia

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.

Ingredients

Scale
  • 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

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.

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.

Find it online: https://exorecipes.com/blackened-miso-salmon-with-coconut-cucumber-salad/