Blackened Miso Salmon with Creamy Coconut Cucumber Salad
Easy broiled (or air fried!) miso marinated salmon and a a creamy coconut based cucumber salad filled with asian flavors, all served over black rice.
Servings: 4 servings
Calories: 514kcal
Ingredients
- 1 lb skin-on salmon cut into 4 oz filets
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp white miso paste
- 1 tbsp olive oil
- 1 garlic clove minced
- Juice from 1 lime
- Cooked black or brown rice for serving
For the coconut cucumber salad
- 1 large English cucumber or 4 mini cucumbers sliced
- 4 green onions sliced
- 2 tbsp cilantro chopped
- 1/3 cup full fat unsweetened coconut milk
- 1/2 tsp honey
- Juice and zest from 1 lime
- Kosher salt to taste
Instructions
- In a small bowl, whisk together the soy sauce, honey, miso, olive oil, garlic and lime juice and zest. Pour 3/4 of the marinade into a shallow dish and place the salmon skin side up. Marinate for 15-20 minutes.
- Meanwhile, make the cucumber salad. Combine all ingredients in a large bowl. Taste for salt and add more as needed.
- To cook the salmon, preheat the broiler and place an oven rack 6 inches below the heating element.
- Place the salmon filets skin side down on a broil pan or foil lined baking sheet and cook for 8-10 minutes until no longer opaque and slightly blackened on top. (see note for airfryer instructions)
- Brush the remaining marinade over the cooked salmon. Serve fresh with the cucumber salad and a side of black rice if desired.
Notes
Air Fryer Instruction: Preheat the airfryer to 400° F. Place the salmon filets in the basket and airfry for 5 minutes then spoon over some of the remaining marinade on top of each filet. Airfry for another 2-4 minutes or until cooked to your liking.
Nutrition
Serving: 1g | Calories: 514kcal | Carbohydrates: 37g | Protein: 35g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 92mg | Sodium: 1001mg | Fiber: 2g | Sugar: 19g