Blackened Miso Salmon with Creamy Coconut Cucumber Salad

Ingredients

• 1 lb skin-on salmon, cut into filets
• 0.25 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp white miso paste
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 lime juice

• black or brown rice, cooked

• 1 large English cucumber or mini cucumbers, sliced
• 4 green onions, sliced
• 2 tbsp cilantro, chopped
• 0.33 cup full fat unsweetened coconut milk
• 0.5 tsp honey
• 1 lime juice and zest
• kosher salt

Instructions

1. In a small bowl, whisk together the soy sauce, honey, miso, olive oil, garlic and lime juice and zest. Pour 3/4 of the marinade into a shallow dish and place the salmon skin side up. Marinate for 15-20 minutes.
2. Meanwhile, make the cucumber salad. Combine all ingredients in a large bowl. Taste for salt and add more as needed.
3. To cook the salmon, preheat the broiler and place an oven rack 6 inches below the heating element.
4. Place the salmon filets skin side down on a broil pan or foil lined baking sheet and cook for 8-10 minutes until no longer opaque and slightly blackened on top.
5. Brush the remaining marinade over the cooked salmon. Serve fresh with the cucumber salad and a side of black rice if desired.