Miso-glazed salmon salad with sesame citrus dressing
Time to make: 20 mins
(at time of publication)
Nutrition Info.(per serve)
- 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)
Total fat 19g
Saturated fat 4g
Dietary fibre 2g
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.
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