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.
In short
Miso-Honey Glazed Salmon with Forbidden Rice & Mango Salsa takes about 35 minutes (15 min prep, 20 min cooking), serves 4 and needs 11 ingredients.
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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Questions and answers
How long does Miso-Honey Glazed Salmon with Forbidden Rice & Mango Salsa take?
About 35 minutes in total: 15 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 11 ingredients: Salmon fillets, Black rice (Forbidden rice), White miso paste, Honey, Soy sauce, Grated ginger …. With Veloop you can add them all to your shopping list.
