Welcome to an easy, flavorful, and healthy dish that combines the richness of blackened miso salmon with the refreshing, creamy coconut cucumber salad. This delightful combination features an Asian-inspired miso marinade paired with a tangy coconut dressing, making it an irresistible meal for any occasion. Not only is it quick to prepare, but it also elevates your dining experience with bold flavors, crunchy textures, and nutritious ingredients. Let’s dive into the recipe and see why it’s a must-try for lovers of fusion cuisine.
Ingredients for Blackened Miso Salmon with Creamy Coconut Cucumber Salad
Here’s everything you need to make this delicious meal:
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
Serving:
- Cooked black or brown rice
Coconut Cucumber Salad:
- 1 large English cucumber or 4 mini cucumbers, 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
How to Make Blackened Miso Salmon – Step by Step
Step 1: Prepare the Marinade
In a small bowl, whisk together soy sauce, honey, miso paste, olive oil, garlic, and lime juice. Pour ¾ of this 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, prepare the cucumber salad by combining sliced cucumbers, green onions, cilantro, coconut milk, honey, lime juice, and zest. Season with kosher salt to taste and set aside.
Step 3: Broil the Salmon
Preheat your broiler and place the oven rack about 6 inches below the heating element. Arrange the marinated salmon fillets, skin side down, on a broil pan or foil-lined baking sheet. Broil for 8-10 minutes, or until the top is slightly blackened.
Step 4: Serve and Garnish
Once the salmon is cooked, brush the remaining marinade over the top. Serve with the creamy coconut cucumber salad and a side of black or brown rice.
Helpful Tips for Blackened Miso Salmon
- Substitute Ingredients: You can replace soy sauce with tamari for a gluten-free option, or swap honey with maple syrup for a vegan-friendly version.
- Time-Saving Tips: Use an air fryer to cook the salmon quickly and achieve an evenly blackened top.
- Ingredient Substitution for Allergies: Coconut milk can be swapped with almond milk if coconut allergies are a concern.
Cooking Tips for the Best Blackened Miso Salmon
- Use Fresh Salmon: The fresher the salmon, the better the flavor. Opt for wild-caught salmon if available.
- Broil or Air Fry: Broiling gives a crispy finish, but if you’re short on time, the air fryer is an excellent alternative for cooking the salmon in less than 10 minutes.
- Don’t Over-Marinate: Miso and soy sauce are salty, so avoid marinating the salmon for too long to prevent it from becoming overly salty.
Serving Suggestions for Blackened Miso Salmon
Pair your blackened miso salmon with:
- Black Rice: The nutty flavor of black rice complements the richness of the salmon.
- Beverages: Serve with a refreshing iced green tea or a crisp white wine to balance the dish’s bold flavors.
- Extra Vegetables: For an even healthier meal, add a side of steamed broccoli or roasted asparagus.
Nutritional Information:
Per Serving (excluding rice):
- Calories: 420
- Fat: 24g
- Carbohydrates: 15g
- Protein: 34g
- Sodium: 720mg
This meal is rich in omega-3 fatty acids from the salmon, which support heart health, and the coconut milk adds healthy fats. The cucumber salad provides hydration and essential vitamins.
Storage and Leftovers for Blackened Miso Salmon
- Storing: Store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: To reheat the salmon, use the oven at 300°F for about 10 minutes, or until warmed through. Avoid reheating in the microwave to maintain the crispy texture.
- Salad: The cucumber salad is best served fresh but can be kept refrigerated for 1 day.
Frequently Asked Questions (FAQs) for Blackened Miso Salmon
- Can I use frozen salmon? Yes, but make sure to thaw it completely before marinating for best results.
- What can I substitute for miso paste? You can substitute miso paste with tahini or peanut butter for a different flavor profile.
- How do I prevent the salmon from sticking to the pan? Line your baking sheet with foil or parchment paper and lightly oil the surface.
- Is black rice necessary? No, you can use brown rice or quinoa if you prefer.
Related Recipes for Blackened Miso Salmon Lovers:
- Ultimate Cowboy Casserole with Cornbread – A hearty dish that complements the savory miso salmon.
- Sausage Balls with Red Lobster Mix – Another easy-to-make dish that pairs well with bold flavors.
Conclusion:
We hope you enjoy making this delightful Blackened Miso Salmon with Creamy Coconut Cucumber Salad! It’s a quick, easy, and flavorful dish that’s perfect for weeknight dinners or special occasions. Don’t forget to leave a comment and let us know how your version turned out. Happy cooking!
Print
Blackened Miso Salmon with Coconut Cucumber Salad Recipe
Description
Welcome to an easy, flavorful, and healthy dish that combines the richness of blackened miso salmon with the refreshing, creamy coconut cucumber salad. This delightful combination features an Asian-inspired miso marinade paired with a tangy coconut dressing, making it an irresistible meal for any occasion. Not only is it quick to prepare, but it also elevates your dining experience with bold flavors, crunchy textures, and nutritious ingredients. Let’s dive into the recipe and see why it’s a must-try for lovers of fusion cuisine.
Ingredients
For the 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
For Serving:
- Cooked black or brown rice
For the Coconut Cucumber Salad:
- 1 large English cucumber or 4 mini cucumbers, 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
Instructions
Step 1: Prepare the Marinade
In a small bowl, whisk together soy sauce, honey, miso paste, olive oil, garlic, and lime juice. Pour ¾ of this 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, prepare the cucumber salad by combining sliced cucumbers, green onions, cilantro, coconut milk, honey, lime juice, and zest. Season with kosher salt to taste and set aside.
Step 3: Broil the Salmon
Preheat your broiler and place the oven rack about 6 inches below the heating element. Arrange the marinated salmon fillets, skin side down, on a broil pan or foil-lined baking sheet. Broil for 8-10 minutes, or until the top is slightly blackened.
Step 4: Serve and Garnish
Once the salmon is cooked, brush the remaining marinade over the top. Serve with the creamy coconut cucumber salad and a side of black or brown rice.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Substitute Ingredients: You can replace soy sauce with tamari for a gluten-free option, or swap honey with maple syrup for a vegan-friendly version.
- Time-Saving Tips: Use an air fryer to cook the salmon quickly and achieve an evenly blackened top.
- Ingredient Substitution for Allergies: Coconut milk can be swapped with almond milk if coconut allergies are a concern.
