Blackened Miso Salmon with Creamy Coconut Cucumber Salad
A flavorful and healthy dish featuring blackened miso-glazed salmon served with a refreshing and creamy coconut cucumber salad. Perfect for a quick weeknight dinner or a light yet satisfying meal.
Ingredients
For the Salmon:
- 4 salmon fillets (about 150g each)
- 2 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp blackening seasoning (or paprika, garlic powder, and cayenne pepper)
- 1 tbsp olive oil (for cooking)
For the Coconut Cucumber Salad:
- 2 medium cucumbers, thinly sliced
- ¼ cup coconut milk (full-fat or light)
- 1 tbsp lime juice
- 1 tsp honey
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, thinly sliced
- Salt and pepper to taste
Instructions
- Prepare the Salmon:In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and sesame oil.Pat the salmon fillets dry and coat them evenly with the blackening seasoning.Heat olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes. Flip and brush the miso glaze over the salmon. Cook for another 3-4 minutes, or until the salmon is cooked through.Prepare the Salad:In a large bowl, whisk together coconut milk, lime juice, honey, salt, and pepper.Add the sliced cucumbers, red onion, and cilantro. Toss to coat evenly.Serve:Plate the salmon fillets and serve alongside the creamy coconut cucumber salad. Garnish with extra cilantro if desired.
Notes
- For a spicier kick, add a pinch of chili flakes to the miso glaze.
- Substitute Greek yogurt for coconut milk if preferred.
- Best served fresh but can be refrigerated for up to 1 day.