Zesty Miso-Honey Salmon with Tropical Mango Salsa
Celebrate the vibrant energy of Week 25 with this stunning fusion of savory Japanese umami and tropical freshness. This dish elevates a simple salmon dinner into an exciting culinary adventure, perfectly balancing rich glazed fish with a crisp, cooling fruit salsa.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Grated fresh ginger1 tsp
- Fresh mango, diced1 large
- Cucumber, finely diced0.5 pcs
- Red chili, minced1 pcs
- Lime juice2 tbsp
- Fresh cilantro, chopped0.5 pot
- Jasmine rice300 g
- Coconut milk200 ml
Instructions
Rinse the jasmine rice. Combine it in a pot with the coconut milk and enough water to cover by 1 cm. Simmer on low heat until the liquid is absorbed and the rice is fluffy.
In a small bowl, whisk together the white miso paste, honey, soy sauce, and grated ginger until smooth.
Place the salmon fillets on a lined baking tray. Brush the miso glaze generously over each fillet. Bake at 200°C (390°F) for 10-12 minutes until the glaze is slightly caramelized and the salmon is cooked through.
While the salmon cooks, mix the diced mango, cucumber, minced chili, lime juice, and chopped cilantro in a bowl.
Serve the miso salmon over a bed of coconut rice and top generously with the mango salsa for a vibrant, flavorful finish.
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