Miso Salmon and black rice salad


You will love this healthy and delicious salad! Black rice is a great source of protein, high in iron and full of antioxidants. You can get black rice from your health food store or supermarket. 
Serves 2 - 3

150g (3/4 cup) black rice
2 tablespoons mirin
1 tablespoon miso paste
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
1 teaspoon organic coconut oil
1 large salmon fillet (about 450g)
2 Lebanese cucumberspeeled into ribbons
1 small avocado, thinly sliced
1/2 cup mint leaves and coriander leaves.
1/2 long red chilli thinly sliced.

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 bowl. 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 on 180C or to your liking. Rest for 3 minutes. Flake. 
3. Place rice, cucumber, avocado and mint in a bowl. Gently toss to combine. Divide among serving plates and top with flaked salmon. Drizzle with pan juices and sprinkle with herbs and chilli