Get ready to tantalize your taste buds with a vibrant dish that perfectly balances sweet, savory, and tangy flavors! Our Miso Orange Salmon served on a bed of Coconut Mango Rice, accompanied by refreshing Pickled Cucumbers, is not just a meal—it's an experience! Imagine flaky, succulent salmon glazed with a zesty miso-orange sauce, paired with creamy coconut rice and juicy mango, all finished off with a crisp cucumber side. Whether you're hosting a dinner party or simply want to elevate your weeknight dinner, this recipe will impress everyone at the table. Dive in and discover how to create this mouthwatering dish that’s as beautiful as it is delicious!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tablespoons miso paste
- 1 orange, juiced
- 1 cup coconut rice
- 1 mango, diced
- 1 cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sugar
Instructions
- Begin by preparing the pickled cucumbers. In a small bowl, combine the rice vinegar and sugar, stirring until the sugar is fully dissolved. Add the thinly sliced cucumber to the bowl, ensuring they are well-coated in the vinegar mixture. Let the cucumbers pickle for at least 15 minutes while you prepare the rest of the dish.
- Next, prepare the miso glaze for the salmon. In a medium bowl, whisk together the miso paste and the juice of the orange until smooth. This will create a flavorful marinade that will enhance the salmon.
- Place the salmon fillets in a shallow dish or a resealable plastic bag, and pour the miso-orange mixture over the top. Make sure each fillet is well-coated. Allow the salmon to marinate for at least 10 minutes while you prepare the coconut rice.
- To cook the coconut rice, rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup of coconut milk and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Place the marinated salmon fillets on the prepared baking sheet, skin side down. Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork and is cooked through.
- Once the salmon is cooked, fluff the coconut rice with a fork and gently fold in the diced mango, allowing the warmth of the rice to slightly soften the mango pieces.
- To serve, place a generous scoop of the coconut mango rice on each plate. Top with a salmon fillet and a side of pickled cucumbers. Drizzle any remaining miso-orange glaze over the salmon for added flavor. Enjoy your Miso Orange Salmon with Coconut Mango Rice and Pickled Cucumbers!
Tips
- Marinate for Maximum Flavor: For the best results, let the salmon marinate in the miso-orange glaze for at least 10 minutes, but if you have the time, 30 minutes to an hour will deepen the flavors even more.
- Perfect Coconut Rice: Rinse the rice thoroughly to remove excess starch, which can make the rice gummy. The coconut milk adds a rich creaminess, so be sure to use full-fat coconut milk for the best texture.
- Watch the Salmon Closely: Salmon can cook quickly, so keep an eye on it in the oven. It’s done when it flakes easily with a fork. Overcooking can make it dry, so aim for that perfect, juicy texture!
- Customize Your Pickles: Feel free to experiment with the pickled cucumbers by adding slices of radish or carrots for extra crunch and color. You can also adjust the sugar in the pickling mixture to suit your taste.
- Garnish for Presentation: A sprinkle of sesame seeds or chopped green onions can elevate the dish visually and add a lovely crunch. Don’t forget to drizzle any leftover miso-orange glaze over the top for a burst of flavor!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
