Miso-glazed salmon with black rice salad

Ingredients • 150g (3/4 cup) black rice • 2 tablespoons Obento Mirin Seasoning • 1 tablespoon miso…

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

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

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.

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.