Description

A fresh, vibrant salad tossed with incredible Miso Ginger Dressing and topped with sweet and savory broiled Miso Salmon. The key to this simple, flavorful dish is the miso ginger dressing which is used both to marinate the salmon and to dress the salad. It's a nutritious and satisfying meal that's quick to prepare and full of exciting flavor.

Ingredients

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For The Miso Ginger Dressing

6 tablespoons white miso
1/2 cup rice vinegar
2 tablespoons fresh lime juice
1/3 cup honey
3 tablespoons minced ginger
2 tablespoons toasted sesame oil
Pinch of Kosher salt
Dash or two of Chipotle Tabasco hot sauce or other hot sauce

For The Salmon

4 6-ounce salmon fillets, skinless
1/2 cup miso ginger dressing (see below)
1 tablespoon toasted sesame seeds (note 1)

For the Salad

12 ounces mixed salad greens (note 2)
2 ripe mangos, peeled and cut into bite-sized cubes
1 medium jicama, peeled with a vegetable peeler, and cut into matchsticks
1 medium watermelon radish, peeled, halved and thinly sliced crosswise

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Instructions

Prepare dressing

In a medium bowl, whisk miso and vinegar until smooth. Add remaining ingredients: lime juice, honey, ginger, sesame oil, salt and hot sauce. Whisk to combine. Makes about 1-1/2 cups. Dressing can be made ahead and will keep for a week in the fridge, covered.

Marinate Salmon:

Pour 1/2 cup of miso ginger dressing over the salmon and turn fillets, to coat. Leave to marinate, in the fridge, for 20-30 minutes. To save time, prepare the vegetables for the salad while the salmon marinates.

Cook The Salmon

Place an oven rack towards the top of the oven, 5 inches from the broiler element. Preheat the broiler to high (500ºF). Line a rimmed baking sheet with foil.
Use tongs to transfer marinated salmon fillets to prepared baking sheet, leaving space between them. If any marinade has dripped off the fish during marination, pour it back on. Broil salmon for 5-7 minutes, depending on how you like your fish done. I recommend no more than 7 minutes, as the salmon will continue to cook even after you remove it from the oven, from the heat of the baking sheet.

Assemble the Salmon Salad:

Place greens in a big bowl and add mangos, jicama and radishes. Add half of the remaining dressing and toss to coat. Divide salad among four plates and top each with a piece of salmon. Drizzle remaining dressing evenly over the salmon fillets and sprinkle them evenly with the toasted sesame seeds. Serve while the salmon is still warm.

Notes

To toast sesame seeds: You can often find roasted or toasted sesame seeds at the grocery store or online. But it's also easy to toast them yourself. Put them in a dry non-stick skillet, over medium heat and cook, tossing and moving continuously, until golden. Remove from heat immediately to avoid burning.
Salad Substitutions: Any type of delicate lettuces can be used: baby romaine, mesclun, spring mix or your favorite mix. Ripe pineapple can be substituted for mango, daikon radish can be used in place of jicama, and red radishes can be used in place of watermelon radishes.
Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator; however our nutrition information should be used only as an approximation.

Prep Time: 25 minutes
Cook Time: 7 minutes
Category: Salad
Method: Broil
Cuisine: Asian