Miso Glazed Salmon with Coconut Rice

Add Shinshu Style White Miso (4 Tbsp), Mirin (4 Tbsp), Low-Sodium Soy Sauce (2 Tbsp), Sesame Oil (2 tsp), Rice Vinegar (1 Tbsp), Fresh Ginger (1 Tbsp), and Gochujang (1/2 tsp) to a small saucepan and bring to a simmer over medium-high heat. Remove from heat and cool to room temperature.

Place the Salmon Fillets (4) on a sheet pan lined with aluminum foil. Brush the miso glaze onto the salmon and refrigerate for 30 minutes to marinate.

While the salmon is marinating, work on the coconut rice. Rinse the Jasmine Rice (1 cup) by placing the rice in a large bowl of cold water and swishing the rice around until the water becomes cloudy. Pour out the water and repeat the process until the water is clear. 5-6 times.

In a saucepan, bring the GOYA® Coconut Milk (14 fl oz), Granulated Sugar (1 tsp), and Sesame Oil (2 tsp) to a simmer over medium-high heat - careful not to let boil. Once the milk is simmering, deep the heat to low, add the rice, give a quick stir, and cover with a lid. Cook for 15 minutes.

Fluff the rice with a fork and cover with a lid to allow the rice to steam for about 10 minutes.

Position the oven rack to the top (about 4- 6 inches away from the heat source) and preheat the broiler for 3 minutes.

Place the marinated salmon, skin side down, on a sheet pan lined with foil, and cook until the exterior is caramelized and slightly opaque in the center, about 7-10 minutes, depending on thickness and distance from the broiler.

Place the coconut rice and miso-glazed salmon on a plate. Top with Scallion (1 bunch) serve, and enjoy!