Miso-Glazed Salmon with Coconut Rice

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

MAIN INGREDIENTS NEEDED TO MAKE Miso-Glazed Salmon with Coconut Rice

• Miso Paste

• Soy Sauce – Use tamari for gluten-free.

• Rice Vinegar

• Honey

• Salmon Fillets – With the skin on.

• Rice – Jasmine or long grain white rice.

• Coconut Milk

• Water – Plain or coconut water.

• Salt

Tips on Making Miso-Glazed Salmon with Coconut Rice

• The Miso Glaze – To make the glaze you’ll need miso paste, some soy sauce, honey and a bit of rice vinegar. Miso paste (fermented soy bean paste) is very savory and salty. The thing to keep in mind here is that miso paste comes in all sorts of colors (white, yellow, red). Generally, the darker the paste, the stronger the flavor, so choose based on your taste preferences.

• Rice Vinegar – You can use lemon juice, lime juice, or white vinegar in place of the rice wine vinegar in this recipe.

• Make it Paleo – For paleo, use coconut aminos instead of soy sauce, and omit the honey since coconut aminos contain a bit of sweetness.

Miso-Glazed Salmon with Coconut Rice

4 from 3 votes

Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Ingredients

• For the Miso Salmon:

• 2 Tablespoons Miso Paste

• 2 Tablespoons Soy Sauce (or tamari)

• 1 Tablespoon Rice Vinegar

• 1 Tablespoon Honey

• 4 Whole Salmon Fillets (Skin-On)

• For the Coconut Rice:

• 2 Cups Jasmine or Long Grain White Rice

• 1 Can Coconut Milk

• 1 1/4th Cups Coconut Water or Plain Water

• 1 Pinch Salt

Directions

• Mix together the miso paste, soy sauce, rice vinegar, and honey in a small bowl.
• Pat salmon dry with a paper towel, place on a baking sheet then pour miso mixture over top of each fillet. Let salmon marinate at room temperature for 20 minutes.
• Place salmon in the oven at high broil for for 4-5 minutes, or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
• Make the coconut rice by adding all ingredients to a saucepan over medium heat, bring to a boil before reducing to a gentle simmer and covering with lid. Cook for 15-20 minutes or until all liquid has been absorbed, remove from heat and fluff rice with a fork before serving.

Recipe Video

Notes

• Add in cooked veggies for an even healthier meal!
• Storage: Properly stored, cooked salmon will last for 3 to 4 days in the refrigerator. Use an airtight container.
• To Reheat: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 

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