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RECIPE
19 INGREDIENTS13 STEPS1hr

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
Miso Salmon with Coconut Basmati Rice Recipe | SideChef
"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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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
1hr
Total Time
$4.95
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
Mirin
1/4 cup
Cooking Sake
1
Scallion
1/3 cup
1/2 cup
1/4 cup
Cashew Nuts , toasted
1 can
Coconut Milk
2/3 cup
1/2 cup
2 Tbsp
Unsweetened Coconut Flakes
1 1/2 cups
1 tsp
Black Sesame Seeds
1/2 tsp
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Nutrition Per Serving

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CALORIES
1178
FAT
59.7 g
PROTEIN
36.6 g
CARBS
128.9 g

Cooking Instructions

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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) 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 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 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 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 13
Serve and enjoy!
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Nutrition Per Serving
Calories
1178
% Daily Value*
Fat
59.7 g
77%
Saturated Fat
41.7 g
208%
Trans Fat
0.0 g
--
Cholesterol
39.1 mg
13%
Carbohydrates
128.9 g
47%
Fiber
8.8 g
31%
Sugars
66.8 g
--
Protein
36.6 g
73%
Sodium
2645.1 mg
115%
Vitamin D
9.3 µg
46%
Calcium
167.4 mg
13%
Iron
427.0 mg
2372%
Potassium
1021.5 mg
22%
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