Miso-Marinated Salmon with Spicy Cucumber Salad and Shiitake Mushroom Fried Rice (Paleo-Friendly Japanese Breakfast)
Discover a delicious and advanced Japanese breakfast recipe that is both Paleo and gluten-free, featuring miso-marinated salmon, spicy cucumber salad, and shiitake mushroom fried rice. This exquisite dish will awaken your senses with its harmonious blend of flavors and textures, making it a must-try culinary adventure for food enthusiasts.
Allergens
Fish, Soy (Tamari is soy-free)
Ingredients
- 4 (6 oz) salmon fillets 1/2 cup white miso paste 3 tbsp mirin 3 tbsp soy sauce (tamari for gluten
- free) 2 tbsp rice vinegar 2 tsp honey (optional) 4 cups cooked sushi rice (for Paleo, use cauliflower rice) 1 cup shiitake mushrooms, thinly sliced 1 large cucumber, thinly sliced 1/2 cup green onions, thinly sliced 1 tbsp Sriracha (for spicy cucumber salad) 2 tbsp coconut oil Salt and pepper, to taste
Instructions
- In a shallow dish, combine miso paste, mirin, soy sauce, rice vinegar, and honey (if using). Mix well.
- Place salmon fillets in the miso marinade, ensuring they are fully coated. Refrigerate for 30 minutes to overnight for maximum flavor.
- In a small bowl, toss cucumber slices with Sriracha and a pinch of salt. Set aside.
- In a large pan, heat coconut oil over medium high heat. Add shiitake mushrooms and cook until browned and fragrant.
- Stir in the cooked sushi rice (or cauliflower rice) and season with salt and pepper. Cook for 3 4 minutes, stirring frequently.
- Preheat a grill or grill pan to medium high heat. Grill salmon fillets until desired doneness is reached, about 4 5 minutes per side.
- Arrange the fried rice on plates, top with marinated and grilled salmon, and serve with spicy cucumber salad on the side.
Chef’s Insight
Experiment with different seasonings or sauces for the fried rice to suit your taste preferences.
Notes
Ensure all ingredients are fresh and of high quality for optimal flavor.