Miso-glazed salmon with black rice salad

Ingredients:
  
- 150g (3/4 cup) black rice
- 2 tbs Obento Mirin Seasoning
- 1 tbs miso paste
- 2 tsp honey
- 1 tsp grated peeled fresh ginger
- 1 tsp 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




Preparation:

Cook rice in a large saucepan of boiling water for 25 minutes until just tender. Drain. 
Refresh under cold water.

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

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.

 

Preparation:

Preparation:

Preparation: