Miso salmon with coconut rice

Method

1. 01
   Step 1Marinate the salmon1h

   Whisk together 2 tbsp white miso, 1 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tsp sugar. Brush over 2 salmon fillets and let marinate at least 1 hour and up to 24 hours.

   Miso pasteSoy sauce3 tsp of 4 tspRice vinegar2 tbsp of 3 tbspSugarSalmon
2. 02
   Step 2Roast the salmon13 min

   Roast salmon at 400°F for 12–14 min until tender and caramelized.

   Salmon
3. 03
   Step 3Make the finishing drizzle

   Finishing drizzle: 1 tbsp rice vinegar, 1 tsp honey, 1 tsp soy sauce, ½ tsp sesame oil.

   Rice vinegar1 tbsp of 3 tbspHoneySoy sauce1 tsp of 4 tspSesame oil
4. 04
   Step 4Cook the coconut rice

   While it bakes, cook 1 cup jasmine rice in 1 cup coconut milk + 1 cup water and 1 tbsp coconut cream with a pinch of salt.

   Jasmine riceCoconut milkWaterCoconut creamSalt
5. 05
   Step 5Dice and dress the mango

   Dice 1 ripe mango and toss with a splash of rice vinegar, lime juice, and a 1 tsp gochugaru.

   MangoRice vinegarLime juiceGochugaru
6. 06
   Step 6Plate and finish

   Plate coconut rice, top with salmon, spoon mango over, and finish with sesame seeds and drizzle.

   Jasmine riceSalmonMangoSesame seedsHoney