Miso-glazed salmon salad with sesame citrus dressing
- 2 tablespoons miso paste
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1-2 tablespoons hot water
- 2 tablespoons sesame oil
- 1 lime, juice
- 1 teaspoon sugar
- 2 carrots, peeled in thin ribbons
- 1 red chilli, seeds and ribs removed, sliced thinly
- 2cm-piece fresh ginger, sliced thinly
- 4 cups rocketarugulaX
- 200g salmon, cut in 2cm chunks (or use Regal stir-fry salmon)
1 To make glaze, combine miso, mirin, sugar and water. Mix well with a fork.
2 Combine dressing ingredients. Mix well and set aside. In a bowl mix prepared vegetables well. Add dressing and toss to combine. Arrange salad on 4 plates.
3 Heat a large pan over a high heat. Spray with oil. Add salmon and cook quickly for 1-2 minutes until almost cooked through. Reduce heat to lowest setting and add miso glaze. Toss to coat salmon pieces, bubble for 1 minute then turn off heat.
4 Top salad with salmon pieces. Tip over any sauce remaining in pan. Serve garnished with sesame seeds if preferred.
Nutrition Info (per serve)
Total fat 19g
Saturated fat 4g
Dietary fibre 2g
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