Miso Ginger Salmon Salad
CALORIES: 670
PREP: 10 minutes
COOK: 10 minutes
Ingredients
| Salmon | |
| 2 | salmon fillets (4oz) |
|---|---|
| 1 tbsp | vegetable oil |
Salt and pepper to taste | |
| Miso Ginger Dressing | |
| 1/4 cup | rice vinegar |
|---|---|
| 3 tbsp | avocado oil |
| 1 tbsp | honey |
| 1 tsp | sesame oil |
| 1 tsp | miso paste |
| 1 tsp | grated fresh ginger |
| 1 | garlic clove, grated |
| Salad | |
| 6 cups | arugula |
|---|---|
| 1 cup | microgreens |
| 4 | mini cucumbers, thinly sliced |
| 1 | mango, thinly sliced |
| 1 cup | shelled edamame |
Directions
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.
| Per serving | |
|---|---|
| Calories (kcal) | 670 |
| Total Fat (g) | 36 |
| Saturated fat (g) | 4.5 |
| Cholesterol (mg) | 70 |
| Sodium (mg) | 260 |
| Total Carbohydrate (g) | 52 |
| Dietary Fiber (g) | 9 |
| Total Sugars (g) | 36 |
| Added Sugars (g) | 9 |
| Protein (g) | 39 |
| Calcium (mg) | 227 |
| Iron (mg) | 4 |
| Potassium (mg) | 1374 |
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