Miso Salmon with black rice and coconut cucumber salad

Miso Salmon with Black Rice and Coconut Cucumber Salad

Introduction

Miso salmon with black rice and coconut cucumber salad is a flavorful, healthy, and visually stunning dish that brings together the umami richness of miso-glazed salmon, the nutty depth of black rice, and the refreshing brightness of a tropical-inspired cucumber salad. This meal not only delights the palate but also offers an array of nutrients from omega-3 fatty acids to antioxidants and fiber.

The History

Salmon glazed with miso has roots in Japanese cuisine, particularly in the Kansai region, where it’s known as “miso-zuke” — a method of marinating fish in miso paste for several days before grilling or baking. Black rice, often referred to as forbidden rice, was once reserved for Chinese nobility due to its rarity and rich nutritional profile. The coconut cucumber salad draws inspiration from Southeast Asian flavors, blending fresh vegetables with creamy coconut milk for a light yet satisfying side dish.

Ingredients Breakdown

Miso Salmon: Sockeye salmon fillets, white miso paste, mirin, sake or dry sherry, brown sugar or honey, garlic (optional), ginger (optional)
Black Rice: Black rice, water or vegetable broth, salt, optional sesame oil or butter
Coconut Cucumber Salad: English cucumber, red onion, shredded carrots, fresh cilantro or mint, lime juice, unsweetened coconut milk, toasted coconut flakes, chili flakes (optional), salt and pepper

Step-by-Step Recipe

Miso Salmon:

In a small bowl, mix 2 tablespoons of white miso paste with 1 tablespoon each of mirin and sake or dry sherry, ½ teaspoon brown sugar or honey, and a minced clove of garlic or grated ginger if desired.
Place salmon fillets (skin-on) in a shallow dish or sealable bag and pour the miso mixture over them. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
Preheat the oven to 375°F (190°C). Place the salmon on a parchment-lined baking sheet.
Bake for 12–15 minutes or until the top caramelizes and the flesh is flaky. For extra browning, broil for the last 2–3 minutes, watching closely to avoid burning.

Black Rice:

Rinse 1 cup of black rice under cold water until the water runs clear.
In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the rice and a pinch of salt.
Reduce heat to low, cover, and simmer for about 30–35 minutes or until tender and all the liquid is absorbed.
Fluff with a fork and add a drizzle of sesame oil or a bit of butter for extra flavor if desired.

Coconut Cucumber Salad:

Slice one English cucumber thinly or into half-moons. Toss with ½ teaspoon salt and let sit for 10 minutes to draw out excess moisture. Rinse and drain thoroughly.
Add ¼ cup shredded carrots and 2 tablespoons finely sliced red onion. Stir in chopped fresh cilantro or mint leaves.
In a separate bowl, whisk together ¼ cup unsweetened coconut milk, 1 tablespoon fresh lime juice, a sprinkle of chili flakes (optional), and salt to taste.
Pour the dressing over the salad and toss well. Top with toasted coconut flakes before serving.

Tips

For best results, marinate the salmon overnight — this allows deeper penetration of flavor and enhances the caramelization during cooking.
If using frozen salmon, thaw it completely before marinating.
To toast coconut flakes: spread them on a baking sheet and bake at 300°F (150°C) for 5–7 minutes, stirring occasionally, until lightly golden.
Black rice can be a bit chewier than regular rice; ensure you cook it long enough for optimal texture.

Variations and Customizations

Protein Swap: Substitute salmon with cod, halibut, or even tofu for a vegetarian option.
Rice Options: Use jasmine or basmati rice instead of black rice for a lighter version.
Spice It Up: Add sriracha or Thai chili sauce to the miso glaze or the cucumber salad dressing.
Additional Veggies: Mix bell peppers or snap peas into the salad for added crunch.
Serving Style: Serve in lettuce wraps or over a bed of greens for a lighter lunch option.

Health Considerations and Nutritional Value

This dish is packed with health benefits:

Omega-3 Fatty Acids: Salmon is rich in omega-3s, which support heart and brain health.
Antioxidants: Black rice contains anthocyanins — powerful antioxidants that may help reduce inflammation and improve cholesterol levels.
Fiber & Hydration: Cucumber adds hydration and dietary fiber, while coconut milk provides healthy fats and creaminess without dairy.
Low-Calorie Option: With minimal added fats and natural ingredients, this dish fits well into balanced, nutrient-dense diets.

Ingredients

For Miso Salmon:

4 salmon fillets (about 6 oz each)
2 tbsp white miso paste
1 tbsp mirin
1 tbsp sake or dry sherry
½ tsp brown sugar or honey
1 clove garlic, minced (optional)
1 tsp grated ginger (optional)

For Black Rice:

1 cup black rice
2 cups water or vegetable broth
Pinch of salt
1 tsp sesame oil or butter (optional)

For Coconut Cucumber Salad:

1 English cucumber
¼ cup shredded carrots
2 tbsp red onion, finely sliced
¼ cup fresh cilantro or mint, chopped
¼ cup unsweetened coconut milk
1 tbsp lime juice
1 tsp chili flakes (optional)
Salt and pepper to taste
2 tbsp toasted coconut flakes

Directions

Marinate Salmon: Combine miso, mirin, sake, sugar, garlic, and ginger. Coat salmon and refrigerate for 1–24 hours.
Cook Salmon: Bake at 375°F (190°C) for 12–15 minutes. Broil briefly if desired for a crispier top.
Cook Black Rice: Boil water or broth, add rinsed rice and salt, then simmer covered for 30–35 minutes.
Prepare Cucumber Salad: Salt and drain cucumber, then combine with carrots, onions, herbs, and dressing made from coconut milk and lime juice.
Assemble: Plate with black rice as a base, top with salmon, and serve with a generous helping of coconut cucumber salad.