Mango Coconut Miso Salmon

You are unauthorized to view this page. Please login.


For the salmon

  • 4 salmon filets, 3-4in. thick each
  • 1 tbsp coconut oil, melted for brushing
  • 1 tsp salt
  • 1/2 tsp chili flakes
  • 1/2 lime, juiced

For the Sauce

  • 1 1/2 cup fresh mango, diced
  • 1 cup full-fat canned coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp fresh ginger, grated
  • 1 tbsp coconut sugar or honey
  • 2 tsp miso paste
  • 1 lime, juiced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp chili flakes

For Serving

  • 2 cups brown rice, cooked
  • 2 scallions, chopped
  • 1/2 lime, juiced
  • pinch 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!)
Serves: 4