Miso-Ginger Glazed Salmon with Coconut Rice
You're going to love this flavor-packed Miso-Ginger Glazed Salmon with Coconut Rice—an easy, feel-good dinner ready in 30 minutes and made with clean, wholesome ingredients. Perfect for spring, summer, or anytime the craving hits!
Servings 2
Ingredients
- 2 wild-caught salmon fillets 6 oz each
- 1 tablespoon organic miso paste
- 1 tablespoon coconut aminos or tamari
- 1 tablespoon raw honey
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- ½ cup basmati rice
- ½ cup full-fat coconut milk
- ½ teaspoon sea salt
- 1 tablespoon shredded coconut optional
Instructions
- Preheat the oven to 400°F.
- In a small bowl, whisk together the miso paste, coconut aminos, honey, ginger, and sesame oil. Brush the mixture onto the salmon fillets and place them on a parchment-lined baking sheet. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, add the uncooked basmati rice, coconut milk, sea salt, and ¼ cup of water to a medium skillet or saucepan. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally, and add an extra splash of water if needed.
- Fluff the coconut rice with a fork and divide between plates. Top with salmon and sprinkle with shredded coconut, if using. Enjoy!
Notes
- You can substitute tamari or low-sodium soy sauce for coconut aminos if needed.
- For a vegan option, maple syrup works in place of raw honey.
- Jasmine rice can be used instead of basmati — just adjust the cook time slightly.
- No miso? Try a splash of extra tamari and toasted sesame oil for a similar umami kick.
- To add in some veggies, try serving with my Crispy, Buttery Broccolini, or a simple cucumber salad.