Miso-Honey Glazed Salmon with Forbidden Rice & Mango Salsa
Celebrate Week 25 with a vibrant fusion of Japanese umami and tropical freshness. This dish offers a stunning contrast of textures and bold flavors, making it the perfect exciting dinner for a warm summer evening.
Ingredients
- Salmon fillets4 pcs
- Black rice (Forbidden rice)300 g
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Grated ginger1 tsp
- Ripe mango1 pcs
- Red bell pepper1 pcs
- Red onion0.5 pcs
- Fresh cilantro1 handful
- Lime juice2 tbsp
Instructions
Rinse the black rice under cold water. Bring a pot of salted water to a boil, add the rice, and simmer for about 20-25 minutes until tender. Drain any excess water.
In a small bowl, whisk together the white miso paste, honey, soy sauce, and freshly grated ginger until the mixture is smooth and well combined.
Place salmon fillets on a lined baking tray. Brush the miso glaze generously over each fillet. Bake in a preheated oven at 200°C (400°F) for 12-15 minutes until the salmon is flaky and the glaze is slightly caramelized.
While the salmon bakes, dice the mango, red pepper, and red onion into small cubes. Finely chop the cilantro. Toss everything together in a bowl with the lime juice.
Spread a generous portion of black rice on each plate. Place a glazed salmon fillet on top and garnish with a large spoonful of the zesty mango salsa.
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