Miso-Glazed Salmon With Black Rice Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.In a small bowl, whisk together the miso paste, soy sauce, honey, and sesame oil.
• STEP 3.Place the salmon fillets on the prepared baking sheet and brush the miso glaze over the top.
• STEP 4.Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• STEP 5.While the salmon is baking, cook the black rice according to the package instructions.
• STEP 6.In a large bowl, combine the cooked black rice, cucumber, bell pepper, scallions, and cilantro.
• STEP 7.In a separate small bowl, whisk together the rice vinegar, lime juice, olive oil, and salt.
• STEP 8.Pour the dressing over the black rice salad and toss to combine.
• STEP 9.Serve the miso-glazed salmon on top of the black rice salad and garnish with sesame seeds.
• STEP 10.Enjoy!

Cooking Tips

• Make sure to line the baking sheet with parchment paper to prevent the salmon from sticking.
• You can adjust the sweetness of the miso glaze by adding more or less honey.
• Feel free to add other vegetables to the black rice salad, such as cherry tomatoes or avocado.
• For extra flavor, sprinkle some chopped roasted peanuts or sesame seeds on top of the salad.
• Leftover salmon and black rice salad can be stored in separate airtight containers in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover salmon and black rice salad in separate airtight containers in the refrigerator.
• To serve, reheat the salmon in the oven or microwave until warmed through.
• Serve the salmon on top of the black rice salad and garnish with fresh cilantro and sesame seeds.