Yield: 2
Miso Ginger Salmon Salad
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
Salmon
- 2 salmon fillets (4oz)
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Miso Ginger Dressing
- ¼ cup rice vinegar
- 3 tbsp avocado oil
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp miso paste
- 1 tsp fresh ginger
- 1 garlic clove, grated
Salad
- 6 cups arugula
- 1 cup microgreens
- 4 mini cucumber, thinly sliced
- 1 mango, thinly sliced
- 1 cup shelled edamame
Instructions
- Season the salmon with salt and pepper to taste. In a small nonstick skillet, heat the oil over medium-high heat. Arrange the salmon on the skillet, flesh side down. Cook until the fillets release easily from the pan and are lightly golden, about 3 to 4 minutes. Flip the salmon and continue to cook until the fillets are cooked through, about 3 to 4 minutes. Set the fillets aside to cool.
- While the salmon is cooking, in a small bowl, whisk together the rice vinegar, avocado oil, honey, sesame oil, and miso paste. Stir in the ginger and garlic. Set it aside.
- In a large bowl, arrange the arugula and microgreens. Top them with the cucumber, mango, and edamame. Pour the dressing over the salad. Flake the cooked salmon and arrange it over the salad.
- Serve immediately.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 957Total Fat: 61gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 143mgSodium: 416mgCarbohydrates: 45gFiber: 6gSugar: 36gProtein: 59g
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