Ginger-Miso Glazed Salmon Salad in a Jar
Tip: To save time, you can also use prepared canned salmon in this recipe instead of broiling your own.
- 2 Tablespoons white miso paste
- 1 Tablespoon brown sugar
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon freshly grated ginger
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon sesame oil
- ¼ pound salmon filet
- ½ cup edamame ready to eat
- ¼ cup roasted peanuts
- 2 carrots shredded
- ½ cucumber diced
- 8 cups chopped romaine hearts or other crispy salad greens
Heat your broiler.
In a small bowl whisk together the miso paste, brown sugar, and soy sauce until smooth. Place the salmon skin-side down on broiler safe pan. Spread half of the miso-mixture over the salmon. Broil for 8 minutes, or until cooked through. Let cool, then break the salmon into large flakes.
To make the dressing, whisk the rice wine vinegar and sesame oil into the remaining miso glaze. Taste and add additional vinegar, if desired.
Divide the dressing between 4 32-ounce mason jars. Add 1/4 of the edamame, peanuts, carrots, and salmon to each jar. Top with cucumber, making sure that the cucumber layer rises above the dressing. Pack each jar full of lettuce. Cover and refrigerate until ready to serve.