Asian Ginger Miso Salmon Salad

Ingredients

Asian Ginger Miso Salmon Salad

• 3 cups kale, ribs removed and chopped roughly
• 1 cup shredded red cabbage
• 1 red pepper, thinly sliced
• ¼ cup shredded carrots
• 1 avocado, peeled, pitted, and diced
• ½ cup edamame shelled
• 1 Thai chili pepper, finely chopped
• ½ cup sliced mandarin oranges
• Lime Ginger Dressing (see recipe below)
• ½ cup chow mein noodles
• Ginger Miso Salmon (see recipe below)
• ½ lime, sliced

Lime Ginger Dressing

• 1 clove garlic, minced
• 2 Tbsp freshly squeezed lime juice
• 1 tsp rice vinegar
• 2 Tbsp extra virgin olive oil
• 1 tsp honey
• 1 tsp minced ginger

Miso Salmon

• 1 lb. salmon, skin removed
• ½ Tbsp extra virgin olive oil
• 1 Tbsp grated fresh ginger
• 2 Tbsp miso paste
• 1 Tbsp honey
• ½ Tbsp soy sauce
• 1 tsp rice vinegar
• 4 scallions, thinly sliced
• 1 tsp sesame seeds

Instructions

Asian Ginger Miso Salmon Salad

• In a large bowl, mix together kale, red cabbage, red pepper, shredded carrots, avocado, edamame, Thai chili, and mandarin oranges. Toss with Miso dressing.
• Serve salad in individual bowls and top with chow mein noodles, sliced miso salmon, and lime wedges.

Lime Ginger Dressing

• In a medium-sized bowl, whisk together all ingredients. Keep in fridge if not using immediately.

Ginger Miso Salmon

• In a small bowl, whisk together extra virgin olive oil, grated ginger, miso paste, honey, soy sauce, and rice vinegar. Place the salmon in a baking dish and brush with the miso mixture.
• Cover baking dish with plastic and place in refrigerator for about an hour.
• Heat oven to broil.
• Broil the salmon for about 6 minutes, flip over and broil for another 6 minutes.
• Remove from oven and sprinkle with sliced scallions and sesame seeds.

Notes

• Don’t forget that the salmon needs to marinate for an hour; I recommend getting the salmon in the marinade and assembling the rest of the salad and dressing while it’s in the fridge.