Miso-Ginger Glazed Salmon with Tropical Salsa
This Week 25 recommendation brings a burst of summer flavors to your table with a perfect balance of umami and tropical freshness. The combination of savory miso-glazed salmon and zesty mango-cucumber salsa makes for an exciting dinner that is both sophisticated and easy to prepare.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Grated fresh ginger1 tbsp
- Soy sauce1 tbsp
- Jasmine rice300 g
- Coconut milk200 ml
- Ripe mango, diced1 stk
- Cucumber, finely diced0.5 stk
- Red chili, minced1 stk
- Lime juice2 tbsp
- Fresh cilantro1 handful
Instructions
Rinse the jasmine rice. In a pot, combine rice, coconut milk, and 300ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
In a small bowl, whisk together the miso paste, honey, grated ginger, and soy sauce until smooth.
Brush the glaze generously over the salmon fillets. Heat a non-stick pan over medium-high heat with a little oil. Sear the salmon for 3-4 minutes per side until the glaze is caramelized and the fish is cooked through.
In a medium bowl, combine the diced mango, cucumber, minced chili, lime juice, and chopped cilantro. Mix well to combine all the vibrant flavors.
Divide the coconut rice among four plates. Place a salmon fillet on top of each rice bed and finish with a generous spoonful of the tropical salsa.
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