No matter whether you've always loved to prepare or you've picked up it like a spare time activity during quarantine, we'd venture a guess which you simply are watching out for new recipes to tryout. Afterall, getting creative from the kitchen is a superb and worthwhile way to spend time.

We've gathered most of the most adored , highest ranked Miso glazed salmon with black rice salad in our website. It's the best of the Ideal!

We've rounded up the best recipes ever. They truly are our loved, commented and rated 5star recipes from our big neighborhood, all in 1 place. The programs, mains, desserts and much are ensured delicious!

Ingredients

150g (3/4 cup) black rice
2 tablespoons Obento Mirin Seasoning
1 tablespoon miso paste
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
1 teaspoon Bioglan Organic Coconut Oil
2 (about 450g) skinless salmon fillets
4 radishes, thinly sliced
2 Lebanese cucumbers,  peeled into ribbons
1 small avocado, thinly sliced
2 green shallots,  thinly sliced diagonally
Micro herbs, to serve
Lime wedges, to serve

Method

Step 1 Cook rice in a large saucepan of boiling water for 25 minutes until just tender. Drain.  Refresh under cold water.
Step 2 Meanwhile, preheat oven to 180°C/160°C fan forced. Combine mirin, miso, honey and ginger in a jug. Heat coconut oil in a non-stick, ovenproof frying pan over medium heat. Season salmon. Cook for 2 minutes each side or until golden. Remove from heat. Pour over mirin mixture. Transfer to oven. Bake for 5 minutes for medium or to your liking. Rest for 3 minutes. Flake.
Step 3 Place rice, radish, cucumber, avocado and shallot in a bowl. Gently toss to combine. Divide among serving plates and top  with flaked salmon. Drizzle with  pan juices and sprinkle with herbs.  Serve with the lime wedges.

Miso glazed salmon with black rice salad

How to make Miso glazed salmon with black rice salad

Ingredients

Method