Miso Salmon
A sweet and savory miso glazed salmon with creamy coconut rice.
Servings: 4 servings
Ingredients
- 1 cup white rice
- 3/4 cup + 2 Tbsp water
- 13 oz coconut milk lite or regular
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 1 1/2 lbs 24 oz raw salmon, skin on
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- To make the rice, mix the rice, coconut milk, and 3/4 cup of water in a rice cooker and cook until done. Alternatively, cook the mixture on the stove following the rice package directions.
- In a glass bowl or measuring cup microwave 2 tablespoons water for 2 minutes. Add white miso paste and mix with a fork until dissolved. Add brown sugar and soy sauce and mix until smooth.
- Put a large piece of foil on a baking sheet and place the salmon fillets in the center, skin side down. Fold the edges of the foil around the salmon to form a bowl, make sure the corners are sealed.
- Pour the miso mixture over the salmon and bake for 12-24 minutes until flaky (bake time will depend on the thickness of your fillets).
- Plate the rice, place the salmon on top, and drizzle any extra miso glaze over the salmon.