Miso Honey Glazed Salmon with Cilantro Lime Cucumber

I've been really branching out lately with the flavors that I am using in my kitchen. New house; new attitude I guess. Recent;y I have been trying my hand at adding miso flavors into fish and chicken dishes. So far my favorite things have been a miso ginger salad dressing, and this miso glazed salmon. This was the first dinner that Andrew I cooked in our new home, so it already holds a special place in my heart. The flavors are just light enough to lend themselves without overpowering the fresh salmon, and the tangy cucumber salad adds a cool crunch to the party. 

Cilantro Lime Cucumber

Ingredients:

• 1 cucumber
• 1 large garlic clove, minced
• pinch of red pepper flakes
• 1/2 jalapeno, minced
• 1 lime, juiced
• 2 tbsp. minced cilantro
• 1 1/2 tbsp. olive oil
• salt and pepper to taste

Miso Honey Glazed Salmon

Ingredients:

• 1 tbsp. white miso
• 1 tsp. sesame oil
• 1 tsp. soy sauce
• 2 tbsp. honey
• 1 1/2 tbsp. rice vinegar
• 1 garlic clove, minced
• 1/4 tsp. ground ginger
• 1 lb. salmon fillet
• 1 tbsp. olive oil
• 2 cups cooked white rice

To make the cilantro lime cucumber salad, thinly slice the cucumber lengthwise with a vegetable peeler or mandoline. In a medium bowl, whisk together the garlic, red pepper, jalapeño, lime juice, cilantro, olive oil, salt, and pepper. Add in the cucumber and toss to mix. Place in the fridge until ready to serve.

In a small bowl whisk together the white miso, sesame oil, soy sauce, honey, vinegar, garlic, and ginger. Place the salmon in a large freezer bag and pour the marinade of the salmon. Allow the fish to marinate for at least 30 minutes and up to 2 hours. 

After the salmon has marinated, preheat the olive oil in a large skillet over medium heat. Add the miso honey salmon, skin side down, and cover with a lid. Cook until the salmon is cooked through and flaky when pierced with a fork. 

When ready to serve, place rice on the bottom of the plate, top with the cucumber salad, and finally the cooked salmon.