Description
This Miso Glazed Salmon with Coconut Rice is a delightful fusion dish combining tender, caramelized salmon glazed with a savory white miso marinade, paired perfectly with fragrant, rich coconut jasmine rice. The glaze delivers a balanced umami flavor with a hint of sweetness and spice, while the coconut rice adds a creamy, aromatic base that complements the salmon beautifully. Easy to prepare and quick to cook, this recipe is perfect for an elegant weeknight dinner or a special occasion.
Ingredients
Scale
Salmon and Glaze
- 4 Salmon Fillets
- 1/4 cup Shinshu Style White Miso
- 1/4 cup Mirin
- 2 tablespoons Low-Sodium Soy Sauce
- 4 teaspoons Sesame Oil (divided: 2 tsp for glaze, 2 tsp for rice)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Fresh Ginger, grated
- 1/2 teaspoon Gochujang
Coconut Rice
- 1 cup Jasmine Rice
- 14 fluid ounces Coconut Milk
- 1 teaspoon Granulated Sugar
Garnish
- 1 bunch Scallions, sliced
Instructions
- Prepare the Miso Glaze: In a small saucepan, combine 1/4 cup Shinshu Style White Miso, 1/4 cup Mirin, 2 tablespoons Low-Sodium Soy Sauce, 2 teaspoons Sesame Oil, 1 tablespoon Rice Vinegar, 1 tablespoon grated Fresh Ginger, and 1/2 teaspoon Gochujang. Bring to a gentle simmer over medium-high heat, stirring occasionally. Once simmering, remove from heat and let cool to room temperature.
- Marinate the Salmon: Place the 4 salmon fillets on a sheet pan lined with aluminum foil. Brush the cooled miso glaze generously onto the salmon fillets. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the fish.
- Rinse the Jasmine Rice: Place the 1 cup Jasmine Rice in a large bowl of cold water. Swish the rice around with your hands until the water turns cloudy. Drain and repeat this process 5 to 6 times until the water runs clear to remove excess starch.
- Cook the Coconut Rice: In a medium saucepan, bring 14 fluid ounces of Coconut Milk, 1 teaspoon Granulated Sugar, and 2 teaspoons Sesame Oil to a gentle simmer over medium-high heat, being careful not to boil. Once simmering, reduce the heat to low, add the rinsed rice, stir briefly to combine, then cover with a lid. Cook undisturbed for 15 minutes.
- Steam the Rice: Remove the saucepan from heat and fluff the rice gently with a fork. Cover again with the lid and let it steam for an additional 10 minutes to achieve perfect tenderness and texture.
- Preheat the Broiler: Position your oven rack at the top, approximately 4 to 6 inches from the heat source, and preheat the broiler for about 3 minutes to get it nice and hot.
- Broil the Salmon: Place the marinated salmon on a foil-lined sheet pan, skin side down. Broil until the exterior is caramelized and lightly charred, and the salmon is slightly opaque in the center. This should take about 7 to 10 minutes depending on thickness and oven broiler intensity.
- Plate and Serve: Serve each salmon fillet alongside a portion of the prepared coconut rice. Garnish generously with sliced scallions. Enjoy your flavorful and elegant meal!
Notes
- Be careful not to overcook the salmon under the broiler; keep an eye on it to avoid drying out the fish.
- Rinsing the jasmine rice thoroughly is essential to prevent it from becoming sticky or gummy.
- If you don’t have Shinshu Style White Miso, you can substitute with any mild white miso paste available.
- Gochujang adds a subtle spicy kick; adjust the quantity according to your spice preference or omit if you prefer no heat.
- The resting time after cooking the rice ensures it finishes steaming evenly for the best texture.
- To make this recipe gluten-free, ensure the soy sauce used is tamari or gluten-free soy sauce.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Broiling
- Cuisine: Japanese Fusion
Keywords: Miso Glazed Salmon, Coconut Rice, Japanese Fusion, Broiled Salmon, Easy Dinner, Asian Inspired, Seafood Recipe
