Description
This recipe features blackened miso salmon paired with a refreshing coconut cucumber salad, offering a balance of flavors that’s easy and flavorful.
Ingredients
Scale
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- For the Coconut Cucumber Salad:
- 2 cucumbers, thinly sliced
- 1/2 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the salmon marinade: In a bowl, mix miso paste, soy sauce, smoked paprika, and cayenne pepper.
- Marinate the salmon: Coat the salmon fillets with the marinade and let sit for 15 minutes.
- Cook the salmon: Heat olive oil in a skillet over medium-high heat. Add salmon fillets, skin side down, and cook for 4-5 minutes per side until blackened and cooked through.
- Make the salad: In a bowl, combine sliced cucumbers, coconut milk, cilantro, and lime juice. Season with salt and pepper, and toss to combine.
- Serve: Plate the salmon with the coconut cucumber salad on the side.
Notes
For a spicier version, increase the cayenne pepper. This dish pairs well with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: Asian-inspired
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 8g
- Protein: 28g