Add the first 8 ingredients to a small sauce pan and bring to a simmer over medium-high heat (do not let it boil). Remove from heat and let it cool to room temperature.
Place the salmon fillets on a plate (skin side down). Brush the miso glaze onto the salmon and refrigerate for 30 minutes to marinate.
While the salmon fillets are marinating, work on the coconut rice. To rinse the Jasmine rice, place the rice in a large bowl of cold water and swish the rice around with your hand until the water becomes cloudy. Carefully pour off the water and repeat the process of rinsing and pouring until the water is clear, about 5-6 times. In a saucepan bring the coconut milk, sugar, and salt to a simmer over medium-high heat - careful not to let it boil. Once the coconut milk is simmering drop the heat to low, add the rice, give a quick stir, and cover with a lid. Cook for 15 minutes - no peeking. Turn off the heat and fluff the rice with a fork and cover with a lid to allow the rice to steam for about 10 minutes.
Position the oven rack to the top (about 4- 6 inches away from the heat source) and preheat the broiler for 3 minutes. Place the marinated salmon, skin side down, on a sheet pan lined with foil, and cook until the exterior is caramelized and slightly opaque in the center, about 7 -10 minutes, depending on thickness and distance from the broiler.
Plate the coconut rice and miso glazed salmon. Top with sliced scallions, serve, and enjoy!
Notes
If you would like to make the miso glaze ahead of time for a quick weeknight dinner, you can make the glaze the night before and refrigerate until ready to use.
Nutrition Information
Serving size: 4
Recipe by at https://hapanom.com/miso-glazed-salmon-coconut-rice/