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.

Recipe «Miso-glazed salmon with black rice salad» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.