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Coconut Rice Stuffed Miso Salmon

Coconut Rice Stuffed Miso Salmon

miso glazed salmon stuffed with coconut rice and topped with mango cucumber salsa… it’s sweet, savory, a little spicy, and SO fresh and honestly so easy to make.
 
Serves: 4
Prep time: 10 minutes
Cook time: 20 to 25 minutes
Total time: 30 to 35 minutes

  • INGREDIENTS

    Salmon:

    1 side of Salmon (whole fillet, 1.5 to 2 lbs)

    Salt

    Pepper

     

    Glaze:

    2 tbsp White miso

    2 tsp Honey

    1 tbsp Soy sauce

    1 tsp Sesame oil

    1 to 2 tsp Sriracha

    2 tbsp Water

     

    Coconut Rice:

    1 cup Jasmine rice

    ¾ cup Coconut milk

    ¾ cup Water

    ½ tsp Salt

    1 Lime's worth of zest

     

    Salsa:

    1 Mango (diced)

    ½ cup Cucumber (diced)

    1 to 2 tsp Chili crisp

    1 Lime's worth of juice

    2 tbsp Cilantro

    Salt

  • INSTRUCTIONS

    Rice:

    1. Cook rice for about 15 minutes with the coconut milk, fluff, set aside.

     

    Glaze:

    2. Mix Glaze ingredients until smooth

     

    Salmon:

    3. Using a sharp knife, slice the salmon lengthwise to create a pocket (don’t cut all the way through). Open it like a book, keeping the sides and bottom intact. Season inside and out.

    4. Fill with coconut rice (don’t overstuff), then gently press closed.

    5. Place on a parchment-lined tray and brush generously with glaze

    6. Bake at 400°F covered for 15 minutes, then uncover, add more glaze, and bake 5 more minutes

    7. Broil 2 to 3 minutes until caramelized, then let rest a few minutes

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