mango coconut miso salmon
mango coconut miso salmon
anyone else daydreaming about hopping on a plane to… anywhere? i’m having fully-fledged, completely sensory daydreams where i’m whisked onto an airplane and land somewhere warm with air that smells like lemons and the sea, with washed out, romantically crumbly buildings, cobbled, winding streets with striped awnings peeking out, and a glass of wine (chilled? in a coconut??) waiting for me. a gal can dream.
in the spirit of being-anywhere-else-but-here, we have mango! coconut! miso! salmon! this dish is a tropical summer must, and i 1000% encourage you to add it to your weekly meal plan right now. it takes less than 20 minutes start to finish, the salmon can be baked or grilled, and the mango coconut miso sauce is so bright and umami and silky that it might (just might) make you forget for 12 seconds that we’re in the midst of a worldwide pandemic. trying anything at this point, you know?
mango coconut miso salmon
makes: 4 servings
prep time: 5 minutes
cook time: 15 mintues
for the salmon:
4 3-4in. thick salmon filets
coconut oil, for brushing
1tsp salt
1/2tsp chili flake
juice from 1/2 a lime
for the mango coconut miso sauce:
1 1/2c fresh mango, diced ( you can, and i highly suggest you buy this pre-cut. let’s make life easier right now.)
1c full-fat canned coconut milk
1tbsp coconut oil
1tbsp fresh ginger, grated
1tbsp coconut sugar (honey works here, too)
2tsp miso paste (this adds SO much to the sauce; if you can’t find miso paste, 1tbsp coconut aminos or soy sauce works)
juice of 1 lime
1tsp garlic powder
1tsp salt
1/2tsp chili flake
for serving:
2c brown rice, cooked
2 scallions, sliced
juice from half a lime
big pinch of salt
preheat the oven to 450.
line a baking sheet with foil. place the salmon filets skin-side down onto the baking sheet, brush with oil, coat with lime, salt, and chili flake. bake for 15 minutes or until firm on the outside and slightly pink on the inside.
meanwhile, blend all the ingredients for the mango coconut miso sauce. once blended, pour the sauce into a saucepan and simmer over medium heat for 15 minutes until it reduces and thickens.
toss the rice with scallions, lime juice, and salt, and place the salmon on top. pour sauce over each filet (and save more to mix in with the rice!)