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Honey-Miso Glazed Crispy Salmon with Coconut Forbidden Rice
Main Course

Honey-Miso Glazed Crispy Salmon with Coconut Forbidden Rice

Experience a masterclass in balance with this Honey-Miso Glazed Salmon, a dish where umami-rich fermentation meets the delicate, nutty sweetness of heirloom black forbidden rice. The glaze forms a glistening, candy-like crust under the broiler, provi...

⏱️

7 Min Prep

🔥

22 Min Cook

🍽️

6 Servings

🥗

Non-Vegetarian

Ingredients

  • 2 salmon fillets (6oz each)
  • 2 tbsp white miso paste
  • 1 tbsp organic honey
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 cup black forbidden rice
  • 1 can full-fat coconut milk
  • 1/2 cup water
  • 1 tsp sea salt
  • 2 scallions thinly sliced
  • 1 tbsp toasted black sesame seeds

Instructions

1
Begin by rinsing the forbidden rice under cold water until clear.
2
In a medium saucepan, combine the rice, coconut milk, water, and salt.
3
Bring to a boil, then cover and reduce to a low simmer for 30 minutes until creamy and tender.
4
While the rice cooks, whisk together the miso, honey, vinegar, and ginger in a small bowl to create the glaze.
5
Preheat your oven broiler to high.
6
Line a sheet pan with parchment and place salmon fillets skin-side down.
7
Generously brush the miso glaze over the tops of the fish.
8
Broil for 6-8 minutes until the glaze is bubbling and caramelized with charred edges.
9
Serve the glazed salmon over a bed of the coconut-infused black rice and garnish heavily with fresh scallions and toasted sesame seeds for a sophisticated crunch.

Recipe Information

Cuisine
Modern Fusion
Course
Main Course
Diet
Non-Vegetarian
Total Time
29 mins

Recipe Time chart

Preparation Time

7 mins

Cooking Time

22 mins

Total Time

29 mins
#modernfusion #maincourse #non-vegetarian
Author

Master Chef

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