Miso-Roasted Salmon Salads
|July 9, 2012||Posted by Lauren Keating under Asian, Fish and Seafood, Lent, Light, Quick Weeknight Meals, Salads|
I’ve been really into miso lately. Until about a month ago, I had never had it in anything other than miso soup, which I’ve always found to be kind of plain and boring. Miso paste, on the other hand, is a different beast altogether. It’s flavor is difficult to describe, but if you’re familiar with the term “umami” this is it. It’s very rich and complex, a little salty, and almost nutty. It might sound silly, but the flavor feels very full and round in your mouth. If you haven’t tried it, you really should! It’s a great way to elevate a few simple ingredients and transform them into a spectacular dish.
Stir some into your mashed potatoes. They’ll be the best mashed potatoes you’ve ever eaten. Or give this salad a try. It relies on just a few simple ingredients – salmon, asparagus, beets, oranges, and a few other items I unearthed while cleaning out the fridge – but the silky miso vinaigrette makes it rich and luxurious.
Miso Roasted Salmon Salad
Yields 2 entree salads
Prep Time: 20 minutes; Total Time: 20 minutes
Miso roasted salmon goes great with just about any vegetables that you have waiting to be used up. Try adding thinly sliced cucumber or sugar snap peas for a light and fresh flavor or roasted beets for earthiness. Wonton chips or chow mein noodles add the perfect crunch.
- 2 Tablespoons White Miso
- 1/4 cup Sake
- 2 Oranges, juiced (about 1/2 cup)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Honey
- 1 Tablespoon grated Fresh Ginger
- 2 teaspoonsSesame Oil
- 2 Tablespoons Rice Wine Vinegar
- 1 teaspoon Black Sesame Seeds
- 1 6-ounce Salmon Filet
- 1/2 pound White Asparagus, cut into 1-inch pieces
- 2 cups Spring Mix, or other lettuce blend
- 2 Carrots, shredded
- 2 Roasted Beets, cut into eighths
- Wonton Chips or Chow Mein Noodles
- Heat oven to 400F. In a small bowl, whisk together the miso, sake, orange juice, honey, and ginger. Place salmon and asparagus in a small baking dish. Pour 1/3 cup of the miso mixture over the top. Bake for 10 minutes, or until the fish is just cooked through. Use the side of a fork to gently shred the salmon into large flakes.
- Whisk the sesame oil, rice wine vinegar, and sesame seeds into the reserved miso mixture. Season to taste with additional rice wine vinegar or soy sauce as needed.
- Combine the lettuce, asparagus, carrot, and beets in a large salad bowl. Toss with the dressing. Top with salmon flakes and wonton chips.