Miso-Glazed Salmon with Coconut Rice and Stir-Fried Vegetables
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup white miso paste
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1 tbsp sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snow peas
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, chopped
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together miso paste, honey, and soy sauce to make the glaze.
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze over the salmon fillets.
- Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through.
- In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
- In a large skillet, heat sesame oil over medium-high heat. Add sliced bell peppers, snow peas, garlic, and ginger. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Add cooked rice to the skillet with the stir-fried vegetables. Stir in chopped green onions and season with salt and pepper. Mix well.
- In a separate skillet, heat vegetable oil over medium heat. Add the salmon fillets skin-side down and cook for 2-3 minutes until the skin is crispy.
- Serve the miso-glazed salmon on a bed of coconut rice with stir-fried vegetables on the side. Enjoy!
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