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SideChef
Recipes
Dairy-Free
Miso Salmon with Coconut Basmati Rice
Recipe

19 INGREDIENTS • 13 STEPS • 1HR

Miso Salmon with Coconut Basmati Rice

4.5
2 ratings
"Ah, Umami, the 5th primary flavor. Umami means savory, more or less – savory in that “can’t quite put my finger on it” sort of way. I love the way this dish has the perfect combination of salty, sweet and savory. Salmon really shines in this preparation." -Claire Thomas
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Miso Salmon with Coconut Basmati Rice
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"Ah, Umami, the 5th primary flavor. Umami means savory, more or less – savory in that “can’t quite put my finger on it” sort of way. I love the way this dish has the perfect combination of salty, sweet and savory. Salmon really shines in this preparation." -Claire Thomas
1HR
Total Time
$6.92
Cost Per Serving
Ingredients
Servings
2
US / Metric
Mirin
1/4 cup
Mirin
Cooking Sake
1/4 cup
Cooking Sake
White Miso Paste
1/4 cup
White Miso Paste
Granulated Sugar
1/4 cup
Granulated Sugar
Scallion
1 bunch
Scallion
1 scallion per 2 servings
Fresh Mint
1/3 cup
Fresh Mint
Fresh Basil
1/2 cup
Fresh Basil
Cashew Nuts
1/4 cup
Cashew Nuts, toasted
Salmon Fillet
2
Salmon Fillets
Granulated Sugar
2 Tbsp
Granulated Sugar
Coconut Milk
1 can
Coconut Milk
Basmati Rice
2/3 cup
Basmati Rice
Green Peas
1/2 cup
Green Peas
Unsweetened Coconut Flakes
2 Tbsp
Unsweetened Coconut Flakes
Baby Arugula
1 1/2 cups
Baby Arugula
Black Sesame Seeds
1 tsp
Black Sesame Seeds
Lime
1
Lime
Salt
1/2 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1192
Fat
59.8 g
Protein
37.4 g
Carbs
132.2 g
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Miso Salmon with Coconut Basmati Rice
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
In a small saucepan over medium high heat, bring Mirin (1/4 cup) and Cooking Sake (1/4 cup) to a boil. Whisk in the White Miso Paste (1/4 cup) until dissolved, about two minutes.
step 2
Add Granulated Sugar (1/4 cup) and cook for an additional three minutes just until dissolved. Place in a medium bowl and set aside to cool.
step 3
Thinly slice the Scallion (1 bunch) into quarter inch thick slices, and set aside.
step 3 Thinly slice the Scallion (1 bunch) into quarter inch thick slices, and set aside.
step 4
Remove the leaves from the stems of the Fresh Mint (1/3 cup) and Fresh Basil (1/2 cup) and discard stems. Roughly chop basil and mint leaves, and set aside.
step 5
Roughly chop Cashew Nuts (1/4 cup) and set aside. Slice Lime (1) in half and hold for garnish.
step 6
Pat dry Salmon Fillets (2) with paper towels. Place the salmon fillets in the medium bowl with the marinade, coat on both sides and allow to marinate for ten minutes.
step 6 Pat dry Salmon Fillets (2) with paper towels. Place the salmon fillets in the medium bowl with the marinade, coat on both sides and allow to marinate for ten minutes.
step 7
Meanwhile, in a medium saucepan over medium heat add two teaspoons of vegetable oil, Granulated Sugar (2 Tbsp), Salt (1/4 tsp), Coconut Milk (1 can), and Basmati Rice (2/3 cup). Stir to combine.
step 7 Meanwhile, in a medium saucepan over medium heat add two teaspoons of vegetable oil, Granulated Sugar (2 Tbsp), Salt (1/4 tsp), Coconut Milk (1 can), and Basmati Rice (2/3 cup). Stir to combine.
step 8
Increase heat to high and bring to a boil. Once the rice has reached a boil, reduce the heat back to medium and cover with a lid. Simmer for 20 minutes or until rice is cooked. Fluff with a fork and keep warm.
step 8 Increase heat to high and bring to a boil. Once the rice has reached a boil, reduce the heat back to medium and cover with a lid. Simmer for 20 minutes or until rice is cooked. Fluff with a fork and keep warm.
step 9
While the rice cooks, preheat the oven to 400 degrees F (200 degrees C).
step 10
Place the salmon fillets on a sheet pan lined with foil and place in the one to roast for 9 minutes or until desired doneness, and hold for plating.
step 10 Place the salmon fillets on a sheet pan lined with foil and place in the one to roast for 9 minutes or until desired doneness, and hold for plating.
step 11
Meanwhile, in the same pan as the rice, mix together the cashews, Green Peas (1/2 cup), mint, basil, Unsweetened Coconut Flakes (2 Tbsp), Baby Arugula (1 1/2 cups), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Keep warm until plating.
step 11 Meanwhile, in the same pan as the rice, mix together the cashews, Green Peas (1/2 cup), mint, basil, Unsweetened Coconut Flakes (2 Tbsp), Baby Arugula (1 1/2 cups), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Keep warm until plating.
step 12
Place the coconut basmati rice in the center of two plates. Place the salmon directly on top of the rice. Garnish by squeezing fresh lime juice over each plate, sprinkle with green onions and Black Sesame Seeds (1 tsp).
step 12 Place the coconut basmati rice in the center of two plates. Place the salmon directly on top of the rice. Garnish by squeezing fresh lime juice over each plate, sprinkle with green onions and Black Sesame Seeds (1 tsp).
step 13
Serve and enjoy!
step 13 Serve and enjoy!
Tags
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Dairy-Free
Gluten-Free
Lunch
Shellfish-Free
Dinner
Rice
Salmon
Seafood
Summer
Thai
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