Miso-Glazed Salmon with Strawberry-Cucumber Salsa
This unique fusion dish captures the essence of summer by blending savory Japanese umami with the fresh, seasonal sweetness of Nordic strawberries. It is a vibrant and unexpected flavor profile that transforms a simple salmon fillet into a gourmet, exciting experience perfect for Week 24.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey or Maple syrup1 tbsp
- Soy sauce1 tsp
- Fresh strawberries200 g
- Cucumber0.5 pc
- Fresh mint leaves1 handful
- Lime juice2 tbsp
- Jasmine rice300 g
- Coconut milk200 ml
Instructions
Rinse the jasmine rice thoroughly. In a pot, combine the rice with coconut milk and a pinch of salt, adding enough water to match the usual rice-to-liquid ratio. Bring to a boil, then simmer on low heat until fluffy.
In a small bowl, whisk together the miso paste, honey, and soy sauce until smooth. If the paste is too thick, add a teaspoon of warm water to reach a spreadable consistency.
Place salmon fillets on a baking tray lined with parchment paper. Brush the miso glaze generously over each fillet. Bake in a preheated oven at 200°C (400°F) for 10-12 minutes until the salmon is flaky and the glaze is slightly caramelized.
While the salmon cooks, finely dice the strawberries and cucumber. Chop the mint leaves and toss everything together in a bowl with the lime juice and a pinch of black pepper.
Spoon a portion of coconut rice onto each plate, place a miso-glazed salmon fillet on top, and finish with a generous heap of the fresh strawberry-cucumber salsa.
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