Welcome to this flavorful culinary adventure! Today, we’re diving into the Blackened Miso Salmon recipe, a delightful fusion of smoky, umami-rich miso flavors with the crisp and refreshing Coconut Cucumber Salad. Whether you’re an avid salmon lover or just discovering miso, this recipe offers a deliciously unique twist on a classic dish. Get ready for a quick, healthy, and utterly satisfying meal that’s perfect for any dinner occasion!
Introduction
Salmon is a beloved dish in many cultures, prized for its rich flavor and versatility. This Blackened Miso Salmon brings an Asian-inspired twist to the table, combining the depth of miso with a charred blackened crust, perfectly balanced by a creamy Coconut Cucumber Salad. The creamy coconut milk paired with the freshness of cucumbers adds a light and refreshing contrast to the bold flavors of the salmon. If you love healthy yet delicious meals, this dish is a must-try. Plus, it’s super quick and easy to make, making it an ideal option for weeknight dinners.
Related Recipe: Check out this Cowboy Casserole Cornbread for another hearty, easy-to-make meal!
Ingredients for Blackened Miso Salmon
Here’s everything you’ll need to create this flavorful dish:
Salmon:
- 1 lb skin-on salmon (cut into 4 oz filets)
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp white miso paste
- 1 tbsp olive oil
- 1 garlic clove, minced
- Juice from 1 lime
Coconut Cucumber Salad:
- 1 large English cucumber or 4 mini cucumbers, thinly sliced
- 4 green onions, sliced
- 2 tbsp cilantro, chopped
- ⅓ cup full-fat unsweetened coconut milk
- ½ tsp honey
- Juice and zest from 1 lime
- Kosher salt, to taste
For serving:
- Cooked black or brown rice
Optional Substitutions:
- Substitute soy sauce with tamari for a gluten-free option.
- Use maple syrup instead of honey for a vegan-friendly twist.
- Swap out cilantro for parsley if you’re not a fan of cilantro’s flavor.
How to Make Blackened Miso Salmon – Step by Step
Step 1: Prepare the Marinade
In a small bowl, whisk together the soy sauce, honey, miso, olive oil, garlic, and lime juice. Pour ¾ of the marinade into a shallow dish and place the salmon skin-side up. Let it marinate for 15-20 minutes.
Step 2: Make the Coconut Cucumber Salad
While the salmon marinates, combine the sliced cucumber, green onions, cilantro, coconut milk, honey, lime juice, and zest in a large bowl. Season with salt to taste, adjusting as needed. Let the salad rest in the refrigerator until ready to serve.
Step 3: Broil the Salmon
Preheat the broiler and position an oven rack about 6 inches below the heat source. Place the salmon filets skin-side down on a foil-lined baking sheet. Broil for 8-10 minutes until the top is slightly blackened and the salmon is cooked through.
Pro Tip: For air-frying, set your air fryer to 400°F and cook the salmon for 8-10 minutes.
Step 4: Final Touch
Once the salmon is cooked, brush the remaining marinade over the top. Serve fresh with the Coconut Cucumber Salad and a side of black rice.
Helpful Tips for Blackened Miso Salmon
- Freshness Matters: Always use fresh salmon for the best flavor. If you’re using frozen, be sure to thaw it thoroughly before marinating.
- Cooking Time: Salmon should be cooked until it reaches an internal temperature of 145°F.
- Crispy Skin: If you love crispy salmon skin, pat the skin dry with a paper towel before cooking to remove excess moisture.
Cooking Tips for the Best Blackened Miso Salmon
- Broiling vs. Air Frying: Both methods work wonders for this recipe. Broiling creates a slightly charred top, while air frying delivers crispy results in less time.
- Use a Cast Iron Pan: For an even crispier blackened crust, consider pan-searing the salmon in a cast-iron skillet before finishing it in the oven.
- Perfect Marinade: Miso adds a savory depth, but don’t skip the lime juice — it helps balance the sweetness of the honey and brings out the umami flavors.
Serving Suggestions for Blackened Miso Salmon
This dish is best enjoyed with:
- Steamed Black Rice: The nutty flavor of black rice complements the savory miso salmon perfectly.
- Sautéed Greens: Try it with sautéed spinach or bok choy for an extra veggie boost.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio would pair beautifully with the citrus and coconut flavors of this dish.
Related Recipe: Love creamy dishes? Try this Sausage Balls Recipe for another delicious option.
Nutritional Information
This dish is not only delicious but also packed with nutrients!
- High in Omega-3 Fatty Acids: Salmon is rich in omega-3s, which support heart health and reduce inflammation.
- Low in Carbs: The cucumber salad is low in carbohydrates, making this a perfect option for a light, balanced meal.
- Vitamin Boost: The lime and cilantro provide a healthy dose of vitamin C, aiding in immune support.
Nutritional Information (per serving):
- Calories: 380
- Fat: 18g
- Carbohydrates: 16g
- Protein: 34g
- Fiber: 2g
- Sugar: 8g
Storage and Leftovers for Blackened Miso Salmon
- Storing Leftovers: Store leftover salmon and cucumber salad in separate airtight containers in the fridge for up to 2 days.
- Reheating Tips: For best results, reheat the salmon in a 350°F oven for 5-7 minutes. Avoid microwaving as it can make the fish tough.
- Salad Storage: The cucumber salad is best enjoyed fresh but can be stored for up to 24 hours. Keep it chilled for maximum crunch!
Frequently Asked Questions (FAQs) for Blackened Miso Salmon
- Can I use another fish besides salmon? Yes, this marinade works well with other oily fish like mackerel or trout.
- How can I make the dish gluten-free? Simply substitute the soy sauce with gluten-free tamari.
- What if I don’t have black rice? You can use brown rice or quinoa as alternatives.
- Can I meal prep this dish? Absolutely! Marinate the salmon the night before and prepare the salad in advance for a quick meal.
Related Recipes for Blackened Miso Salmon Lovers:
Conclusion
We hope you love making this Blackened Miso Salmon with Creamy Coconut Cucumber Salad as much as we do! This recipe is the perfect combination of bold flavors and light, refreshing textures. Don’t forget to leave a comment or share your own creative variations of this dish. Enjoy, and happy cooking!
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Blackened Miso Salmon with Coconut Cucumber Salad Recipe
Description
Welcome to this flavorful culinary adventure! Today, we’re diving into the Blackened Miso Salmon recipe, a delightful fusion of smoky, umami-rich miso flavors with the crisp and refreshing Coconut Cucumber Salad. Whether you’re an avid salmon lover or just discovering miso, this recipe offers a deliciously unique twist on a classic dish. Get ready for a quick, healthy, and utterly satisfying meal that’s perfect for any dinner occasion!
Ingredients
Salmon:
- 1 lb skin-on salmon (cut into 4 oz filets)
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp white miso paste
- 1 tbsp olive oil
- 1 garlic clove, minced
- Juice from 1 lime
Coconut Cucumber Salad:
- 1 large English cucumber or 4 mini cucumbers, thinly sliced
- 4 green onions, sliced
- 2 tbsp cilantro, chopped
- ⅓ cup full-fat unsweetened coconut milk
- ½ tsp honey
- Juice and zest from 1 lime
- Kosher salt, to taste
For serving:
- Cooked black or brown rice
Optional Substitutions:
- Substitute soy sauce with tamari for a gluten-free option.
- Use maple syrup instead of honey for a vegan-friendly twist.
- Swap out cilantro for parsley if you’re not a fan of cilantro’s flavor.
Instructions
Step 1: Prepare the Marinade
In a small bowl, whisk together the soy sauce, honey, miso, olive oil, garlic, and lime juice. Pour ¾ of the marinade into a shallow dish and place the salmon skin-side up. Let it marinate for 15-20 minutes.
Step 2: Make the Coconut Cucumber Salad
While the salmon marinates, combine the sliced cucumber, green onions, cilantro, coconut milk, honey, lime juice, and zest in a large bowl. Season with salt to taste, adjusting as needed. Let the salad rest in the refrigerator until ready to serve.
Step 3: Broil the Salmon
Preheat the broiler and position an oven rack about 6 inches below the heat source. Place the salmon filets skin-side down on a foil-lined baking sheet. Broil for 8-10 minutes until the top is slightly blackened and the salmon is cooked through.
Pro Tip: For air-frying, set your air fryer to 400°F and cook the salmon for 8-10 minutes.
Step 4: Final Touch
Once the salmon is cooked, brush the remaining marinade over the top. Serve fresh with the Coconut Cucumber Salad and a side of black rice.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Freshness Matters: Always use fresh salmon for the best flavor. If you’re using frozen, be sure to thaw it thoroughly before marinating.
- Cooking Time: Salmon should be cooked until it reaches an internal temperature of 145°F.
- Crispy Skin: If you love crispy salmon skin, pat the skin dry with a paper towel before cooking to remove excess moisture.
