How do I store leftovers?

Store salmon and black rice in airtight containers for up to 3 days in the fridge. Keep the coconut cucumber salad separate if possible—it will still taste good, but it softens as it sits.

Is black rice the same as wild rice?

Nope—different grains. Black rice is tender-chewy and slightly nutty with a deep color. Wild rice is firmer and more earthy. Both are tasty, but they cook differently.

Can I use regular rice instead of black rice?

Totally. Jasmine or brown rice works if that’s what you’ve got. But if you can find black rice, it makes the whole plate feel extra special.

Miso Salmon with black rice and coconut cucumber salad

Q: Can I make Miso Salmon with black rice and coconut cucumber salad ahead of time?

Yes! Marinate the salmon overnight, cook the black rice earlier in the day, and mix the salad dressing ahead. Toss cucumbers with dressing closer to serving so they stay crisp.

Description

Miso Salmon with black rice and coconut cucumber salad is a sweet-savory, restaurant-quality dinner made at home. Caramelized miso-glazed salmon pairs perfectly with nutty black rice and a cool, creamy coconut cucumber salad for a balanced, flavorful meal.

Ingredients

Scale

Miso Salmon

4 fresh salmon fillets (about 6 oz each), skin-on preferred
1/3 cup white or yellow miso paste (not pre-seasoned)
3 tablespoons mirin
3 tablespoons sake or dry white wine (optional)
2 tablespoons granulated sugar or honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 small garlic clove, minced

Black Rice

1 cup organic black rice (forbidden rice)
2 cups water or vegetable broth
Pinch of sea salt
1 strip kombu (optional)

Coconut Cucumber Salad

2 medium English cucumbers, thinly sliced
1/2 cup unsweetened shredded coconut (toasted if desired)
1/4 cup chopped fresh cilantro or mint
1 red chili, finely sliced (optional)
1/4 cup coconut milk
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 teaspoon agave, maple syrup, or sugar
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan over low heat, whisk together miso paste, mirin, sake (if using), sugar or honey, rice vinegar, ginger, and garlic. Heat gently until smooth. Do not boil. Cool completely.
Pat salmon dry and place in a shallow dish. Spread marinade evenly over salmon. Cover and refrigerate for at least 6 hours, preferably overnight.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove salmon from marinade (reserve extra marinade).
Bake salmon skin-side down for 12–15 minutes. Brush with reserved marinade halfway through. Broil 2–3 minutes at the end for caramelization. Internal temp should reach 125°F for medium-rare or 135°F for medium.
Rinse black rice until water runs clear. Combine rice, water or broth, salt, and kombu in a saucepan. Bring to boil, reduce to low, cover, and simmer 30–35 minutes. Rest covered for 10 minutes, then fluff.
In a bowl, whisk coconut milk, lime juice, rice vinegar, sweetener, and salt. Add cucumbers, shredded coconut, herbs, and chili. Toss gently and let rest 10–15 minutes before serving.
Serve salmon over black rice with coconut cucumber salad on the side. Garnish with fresh herbs and lime wedges if desired.

Notes

Marinating overnight gives the deepest flavor.
Watch closely when broiling to prevent burning.
Toasting coconut enhances flavor.
Substitute jasmine or brown rice if black rice isn’t available.
Store leftovers in airtight containers for up to 3 days.

Prep Time: 15 minutes (plus 6 hours marinating)
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 plate
Calories: 520 kcal
Sugar: 9 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 34 g
Cholesterol: 85 mg