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

Miso-Honey Glazed Crispy Salmon with Coconut Forbidden Rice

Elevate your weeknight dining with this Miso-Honey Glazed Salmon—a dish where deep, umami-rich Japanese tradition meets the velvety tropical comfort of coconut-infused black rice. Each fillet is seared to perfection, featuring a caramelized, sticky...

⏱️

23 Min Prep

🔥

45 Min Cook

🍽️

2 Servings

🥗

Non-Vegetarian

Ingredients

  • 2 salmon fillets (6oz each)
  • 2 tbsp white miso paste
  • 1 tbsp organic honey
  • 1 tsp toasted sesame oil
  • 1 cup black forbidden rice
  • 1 can (13.5oz) full-fat coconut milk
  • 1/2 tsp sea salt
  • 1 bunch baby bok choy
  • 1 tbsp freshly grated ginger
  • 1 tsp toasted black sesame seeds

Instructions

1
Begin by preparing the coconut forbidden rice: rinse the black rice thoroughly, then combine in a saucepan with the coconut milk and sea salt.
2
Bring to a gentle simmer, cover tightly, and cook on low heat for 30-35 minutes until the liquid is absorbed and the grains are tender with a slight nuttiness.
3
While the rice cooks, whisk together the miso, honey, ginger, and sesame oil to create a thick, glossy glaze.
4
Pat the salmon fillets dry and sear them in a hot cast-iron skillet for 3 minutes skin-side down.
5
Flip the fillets, brush generously with the miso-honey mixture, and finish under a broiler for 2-3 minutes until caramelized and bubbling.
6
Sauté the bok choy with a splash of water until vibrant and crisp-tender.
7
Serve the salmon atop a bed of creamy coconut rice and garnish with toasted sesame seeds for an elegant, professional finish.

Recipe Information

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

Recipe Time chart

Preparation Time

23 mins

Cooking Time

45 mins

Total Time

68 mins
#modernfusion #maincourse #non-vegetarian
Author

Master Chef

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