we love a simple delicious salad for lunch or dinner - this one combines warm flaky salmon with fresh baby lettuces and a salty sweet asian dressing. the marinade and dressing are a great way to use up some of the white miso paste we mentioned last week! the baby romaine, baby red leaf and other fresh picked lettuce at farmer's market right now is so adorable! if you don't care for salmon, try this recipe with chicken or a nice white fish like halibut instead. enjoy!
Salmon Salad with Miso Dressing
1/3 cup mirin
1/3 cup low sodium soy sauce
2 tbs fresh grated ginger
2 tbs white miso paste
2 tsp sugar
juice 1/2 lemon
1 lb salmon filet, skin on
3 large handfuls of assorted lettuces, like baby romaine & baby spinach, washed & torn
1/2 cup pea shoots, chopped
1/2 cup sugar snap peas, sliced on the diagonal
3 green onions, sliced
4 radishes, thinly sliced on mandolin
in a small bowl, combine mirin, soy sauce, ginger, miso, sugar and lemon juice and stir. place salmon in a large ziplock bag and cover with marinade. refrigerate for at least 15 minutes and up to 1 hour.
preheat oven to 400 degrees F. heat a large oven-safe non-stick skillet over medium high heat. sear salmon, top side first for about 3-4 minutes per side, until nicely browned and crisp. transfer pan to oven and bake until just pink in the center, about 6 minutes depending on thickness of fish. set aside.
gently toss torn lettuces, pea shoots, snap peas, green onions and radishes together and divide between 4 shallow bowls or plates. break up salmon into chunks and divide between plates. drizzle with dressing and fresh ground pepper.
1/4 cup white miso paste
1 tbs low sodium soy sauce
1 tbs rice wine vinegar
1 tbs mirin
2 tbs sugar
juice of 1/2 lemon
2 tbs olive oil
in a small bowl, combine miso paste, soy sauce, vinegar, mirin, sugar and lemon juice with 2 tbs hot water and stir to dissolve sugar. slowly whisk in olive oil and set aside.