Miso Ginger Salmon Sesame Cabbage (Printable)
Tender salmon with miso-ginger glaze over crisp sesame cabbage slaw, ready in 35 minutes.
# List of ingredients:
→ For the Miso Ginger Salmon
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - 2 tablespoons white miso paste
03 - 1 tablespoon freshly grated ginger
04 - 1 tablespoon soy sauce
05 - 1 tablespoon mirin (or honey as a substitute)
06 - 2 teaspoons toasted sesame oil
07 - 1 teaspoon rice vinegar
08 - 2 teaspoons olive oil (for searing)
09 - Freshly ground black pepper, to taste
→ For the Sesame Cabbage Crunch
10 - 3 cups shredded green cabbage
11 - 1 cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 3 scallions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - 3 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon toasted sesame oil
18 - 1 teaspoon honey or maple syrup
19 - Salt and pepper, to taste
# Steps:
01 - In a small bowl, whisk together miso paste, ginger, soy sauce, mirin, sesame oil, rice vinegar, and a pinch of black pepper to form a smooth marinade.
02 - Pat salmon fillets dry with paper towels. Brush both sides with the miso-ginger marinade, reserving 1 tablespoon of marinade for later. Let marinate for 10–15 minutes at room temperature.
03 - In a large bowl, combine green cabbage, red cabbage, carrot, scallions, and sesame seeds.
04 - In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, salt, and pepper. Pour over the cabbage mixture and toss until evenly coated. Set aside.
05 - Heat olive oil in a nonstick skillet over medium-high heat. Add salmon fillets, skin-side down if using skin-on, and sear for 3–4 minutes until golden. Flip and cook another 2–4 minutes, or until salmon is just cooked through.
06 - Brush the reserved marinade over the cooked salmon fillets just before removing from the pan.
07 - To serve, divide the sesame cabbage crunch among plates and top each with a salmon fillet. Garnish with extra sesame seeds or scallions if desired.
# Expert Advice:
01 -
- The marinade comes together in minutes but makes you look like you spent hours planning something special
- That hot-cold contrast between seared salmon and crisp slaw is the kind of thing that makes people ask for seconds
02 -
- Dont let the salmon marinate longer than 15 minutes or the miso's saltiness will start to cure the fish and change the texture
- Get your pan properly hot before adding the salmon, otherwise you'll end up steaming instead of searing
03 -
- Use a microplane to grate your ginger, it breaks down the fibers so you get all the flavor without any stringy bits
- Pat the salmon really dry before marinating, excess water prevents proper searing