This Ginger Miso Salmon Salad is a delightful fusion of Asian-inspired ingredients. Salmon is roasted in a delicious blend of miso, ginger, and sweet chilli sauce which pairs perfectly with a refreshing salad full of vermicelli noodles, crisp vegetables, and a zesty dressing.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the marinade for the salmon (store it in an airtight container in the fridge).
Ingredients
- 2 Tbsp tamari
- 1 Tbsp sweet chilli sauce
- 1 Tbsp white miso paste
- 1 Tbsp ginger (grated)
- 1 clove garlic (crushed)
Method
- Add all the ingredients to a container and mix well to combine.
Prepare the salad dressing (store in an glass jar in the fridge)
Ingredients
- 3 Tbsp rice wine vinegar
- 2 Tbsp tamari
- 2 Tbsp sweet chilli sauce
- 3 Tbsp fish sauce
- 1 lime (juice)
- 1 Tbsp olive oil
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- Fresh chilli (sliced) *optional
Method
- Add all of the ingredients to a glass jar and shake well to combine.
Prepare the nuts and seeds (allow to cool, then store in an airtight container in the pantry)
- Roast ¼ cup of cashews in the oven at 200 degrees for about 8-10 minutes. Add the 1 Tbsp of sesame seeds for the last minute.
Tips
- Once you’ve cooked the noodles drain them and then rinse under cold water – this stops the noodles from going gluggy.
Shortcuts
Vegetables
- Swap out the lettuce for shredded cabbage.
- Add some cherry tomatoes.
- Add some avocado.
Protein
- You can swap out the salmon for chicken breast. Marinate sliced chicken in the same marinade and pan fry until golden brown and cooked through.
- For a vegetarian option, swap out the salmon for tofu. Cut into bite-sized cubes and cook the same way in the oven for 20-30 minutes.
Other
- Swap out the cashews for peanuts.
Ingredients
Miso, ginger salmon
- 600g salmon (cut into large cubes)
- 2 Tbsp tamari
- 1 Tbsp sweet chilli sauce
- 1 Tbsp white miso paste
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
Salad
- 100g vermicelli noodles
- 60g cos, ½ bag or one head petite cos (roughly chopped)
- ½ cucumber (sliced into half moons)
- 1 carrot (julienned or grated)
- 1 red capsicum (finely sliced)
- ½ cup coriander (roughly chopped)
- ¼ cup mint (roughly chopped)
- ¼ cup roasted cashews (roughly chopped)
- 1 Tbsp toasted sesame seeds
Dressing
- 3 Tbsp rice wine vinegar
- 2 Tbsp tamari
- 2 Tbsp sweet chilli sauce
- 3 Tbsp fish sauce
- 1 lime (juice)
- 1 Tbsp olive oil
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- Fresh chilli (sliced) *optional
Method
- Preheat the oven to 200 degrees (fan bake).
- Add the tamari, miso paste, sweet chilli sauce, ginger and garlic to a medium-sized mixing bowl, mix well to combine then toss through the salmon.
- Add the salmon to a lined baking tray and cook for 15-20 minutes until golden brown and cooked to your liking.
- Cook the noodles as per the packet instructions. Once cooked, rinse under cold water and drain (this prevents them from going gluggy).
- Add the noodles to a large salad bowl with the remaining salad ingredients.
- To make the dressing, simply add all of the ingredients to a glass jar and shake well to combine. Pour the dressing over the salad and toss well to combine.
- Time to dish up, add some of the salad to each plate and top with the salmon.
Variations
Vegetables
- Swap out the lettuce for shredded cabbage.
- Add some cherry tomatoes.
- Add some avocado.
Protein
- You can swap out the salmon for chicken breast. Marinate sliced chicken in the same marinade and pan fry until golden brown and cooked through.
- For a vegetarian option, swap out the salmon for tofu. Cut into bite-sized cubes and cook the same way in the oven for 20-30 minutes.
Other
- Swap out the cashews for peanuts.
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