Miso-glazed salmon with black rice salad

Cooking Fish Miso-glazed salmon with black rice salad

Miso-glazed salmon and black rice combine with fresh cucumber, radish and avocado flavours to make a light but satisfying salad.

Lables: Low carb Lower gi Egg free Lactose free Milk free Peanut free
  1. Cook rice in a large saucepan of boiling water for 25 minutes until just tender. Drain. 
Refresh under cold water.
  2. Meanwhile, preheat oven to 180°C/160°C fan forced. Combine mirin, miso, honey and ginger in a jug. Heat coconut oil in a non-stick, ovenproof frying pan over medium heat. Season salmon. Cook for 2 minutes each side or until golden. Remove from heat. Pour over mirin mixture. Transfer to oven. Bake for 5 minutes for medium or to your liking. Rest for 3 minutes. Flake.
  3. Place rice, radish, cucumber, avocado and shallot in a bowl. Gently toss to combine. Divide among serving plates and top 
with flaked salmon. Drizzle with 
pan juices and sprinkle with herbs. 
Serve with the lime wedges.

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150g black rice
2 tbsp Obento Mirin Seasoning
1 tbsp miso paste
2 tsp honey
1 tsp grated peeled fresh ginger
1 tsp Bioglan Organic Coconut Oil
2 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

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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