Miso salmon salad
This salad is like an illusion – filled with umami flavours that come with so many hidden health benefits to refuel and restore your gut balance.
A bed of high-fibre greens set the base, while salmon’s collagen, vitamins, and fatty acids boost gut health and help digestion and inflammation. Good fats, fibre-dense, and pro-biotic-packed toppings do added legwork, and the miso drizzle, with beneficial bacteria, provides a health superfood.
INGREDIENTS
Salmon salad
• Salmon fillets (one per person at your dinner table)
• A few handfuls of nutritious leafy greens, such as kale, spinach, and romaine lettuce
• 1-2 avocados
• Toppings of your choice (halved cherry tomatoes, red onion, olives, nuts and seeds, blueberries, sugarsnap peas)
Tip: For a filling alternative, swap salad greens for whole-wheat, legume, or chickpea-based pastas.
Sauce
• 1 Tbsp white miso paste
• 1 Tbsp rice vinegar
• 1 Tsp finely grated ginger, or to taste
• 1-2 cloves garlic
METHOD
1. Make a bed of greens in one big bowl, or per plate.
2. Add toppings of your choice, leaving seeds and delicate toppings to later.
3. Make the sauce by whisking together each ingredient along with 100ml water.
4. Place salmon fillets skin-side down in a cold, dry pan. Turn to high heat and sear until the skin becomes crisp, about 5-6 minutes. Flip and cook for another 5 minutes.
5. Plate crispy salmon fillets atop your salad bed, add any additional garnishes, the miso drizzle, and enjoy.
