I made this miso-glazed salmon a couple weeks ago when I was visiting my parents, and there was drooling involved.
And a lot of silence. You know food is good when people stop talking.

I paired it with coconut black rice and roasted zucchini. Get the recipe below.

Then make it! And post a picture on Instagram and tag me @lulaibrown.

This recipe is gluten-free, dairy-free, vegetarian, bulletproof, and if you omit the rice, paleo.

Miso-Glazed Salmon with Coconut Black Rice and Roasted Zucchini

Ingredients
Serves 3

3 salmon fillets
1/4 cup water
3 tablespoons white miso
2 teaspoons coconut palm sugar
1 tablespoon walnut oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
Splash mirin wine
Splash apple cider vinegar
Splash chili sauce, or to taste

2 cups cooked black rice
3 tablespoons ground, unsweetened coconut flakes
Juice of 1/2 lime
Salt

3 small zucchini
1 small red onion
Drizzle coconut oil
Salt

Method

Preheat oven to 375 Fahrenheit.

Cook black rice according to instructions on package.

Grind coconut in food processor or clean coffee grinder. Add to rice in last few minutes of cooking. Sprinkle with salt and squeeze on lime. Fluff. Set aside with lid on the pot.

Bring your water to a boil in a small saucepan then turn off the heat. Dissolve miso in hot water with whisk. Add coconut palm sugar, walnut oil, sesame oil, sesame seeds, apple cider vinegar, mirin, and chili sauce.

Rinse and pat dry salmon. Lay in baking dish and set aside.

Rinse, pat dry and trim zucchini. Cut into thick rounds. Dice onion small. Arrange zucchini in one layer on separate backing dish and sprinkle diced onion over top. Drizzle with coconut oil and sprinkle with salt.

Pour glaze over salmon and coat thoroughly. Transfer both zucchini and salmon to oven and roast at 375 for 10 minutes. Put zucchini on the lower rack, or both on the top rack if you have space.

Check zucchini after 10 minutes and remove if tender and golden, if not, leave it in.

Increase heat to 450 and roast salmon for another 8 minutes.

Remove salmon from oven and allow to cool for 5 minutes. Serve with rice and roasted zucchini.

Enjoy!