• Home
  • About
  • Recipes
    • Dairy Free
    • Gluten Free
    • One Pan
    • Paleo
    • Vegetarian
    • Whole 30
    • Weeknight Dinner Recipes
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
You are here: Home / Healthy Salad Recipes / Miso-Roasted Salmon Salads

Miso-Roasted Salmon Salads

By Lauren Keating On 07/09 7 Comments

Pin
Share
Tweet
Share
138Shares
Miso-Roasted Salmon Salads 1

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 Salads 2

 

Add this recipe to ZipList!

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.

Ingredients

    • 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

Preparation

  1. 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.
  2. 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.
  3. Combine the lettuce, asparagus, carrot, and beets in a large salad bowl. Toss with the dressing. Top with salmon flakes and wonton chips.
Approx. 480 calories, 17.5 grams fat, 46.5 gram carbohydrates, 8.5 grams fiber, 28.1 grams protein 

Pin
Share
Tweet
Share
138Shares

Tagged with: Asian// Fish and Seafood// Lent// Light7 Comments

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

« Triple Onion Dip
Bourbon Peach Ice Cream & a McCormick Dinner Party »

Comments

  1. Hannah says

    03/24 at 8:57 am

    Awesome! We love your food and we definitely love your recipes! Can’t wait to try this out myself

    Reply
  2. Afrina says

    07/29 at 2:10 am

    Hi,

    This looks delicious !! I really want to try it. The only thing is that I have dietary restrictions on anything containing alcohol because of religious reasons. Would you know what I could substitute the sake with? The rice wine vinegar I’ll just substitute with rice vinegar instead. I’ll be waiting for your reply. Thanks !!

    Reply
    • lauren says

      07/29 at 7:57 am

      You can leave the sake out. It’s not super important.

      Reply
  3. Shannon says

    07/10 at 6:02 pm

    Lauren, I did not know you could use miso for anything besides soup! I’m intrigued, especially by the idea of it in mashed potatoes! I think my husband would enjoy this salad so I just printed the recipe.
    Thanks!

    Reply
  4. Emily says

    07/10 at 12:19 pm

    Looks great! I’ve never had sake.

    Reply
  5. Joanne says

    07/09 at 10:19 pm

    I definitely go through phases with miso. One minute I’ll want it every second and the next I’ll forget that I have it in the fridge. You’re definitely pushing me towards the former with this salad!

    Reply
  6. bellini says

    07/09 at 9:11 pm

    I can’t say that I have tried miso in anything other than soup. Thanks for the push Lauren.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

healthy delicious logo - art deco artichoke with real food recipes underneath

Meet Lauren

hd_photo
Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

lk@healthy-delicious.com

Recipe Key

    Gluten FreeDairy-FreeLow CarbVeganVegetarianWhole30PaleoOne Pan

My Cookbooks

healthy eatong one-pt cookbook

Web Stories

Copyright © 2021 · Healthy-Delicious · Privacy Policy · Site Design by Wooden Spoons

9
129