Miso Ginger Salmon Sesame Slaw (Printable)
Tender miso-glazed salmon with crunchy sesame snap pea cabbage slaw
# List of ingredients:
→ Miso Ginger Salmon
01 - 4 salmon fillets (6 oz each), skin on or off
02 - 2 tablespoons white miso paste
03 - 2 tablespoons soy sauce
04 - 1 tablespoon freshly grated ginger
05 - 2 teaspoons honey or maple syrup
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 garlic clove, finely minced
→ Sesame Snap Pea Cabbage Slaw
09 - 2 cups snap peas (about 5 oz), thinly sliced on the bias
10 - 2 cups shredded green cabbage (about 5 oz)
11 - 1 cup shredded red cabbage (about 2.5 oz)
12 - 2 medium carrots, julienned
13 - 3 green onions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
→ Slaw Dressing
15 - 2 tablespoons rice vinegar
16 - 1 ½ tablespoons sesame oil
17 - 1 tablespoon soy sauce
18 - 1 teaspoon honey or maple syrup
19 - 1 teaspoon freshly grated ginger
20 - ½ teaspoon chili flakes (optional)
# Steps:
01 - Whisk together the white miso paste, soy sauce, grated ginger, honey, rice vinegar, sesame oil, and minced garlic in a small bowl until smooth and well combined.
02 - Place the salmon fillets in a shallow dish or a zip-top bag. Pour the marinade over the fillets, turning to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or refrigerate for up to 1 hour for deeper flavor penetration.
03 - Set the oven broiler to high heat. Line a baking sheet with aluminum foil and lightly brush or spray with oil to prevent sticking. Alternatively, preheat an outdoor grill to medium-high heat.
04 - Remove the salmon from the marinade, reserving any excess. Arrange the fillets skin-side down on the prepared baking sheet. Broil on the top rack for 6 to 8 minutes, brushing once with the reserved marinade halfway through, until the salmon is just cooked through and the edges are caramelized. If grilling, cook 4 to 5 minutes per side.
05 - While the salmon cooks, combine the sliced snap peas, green cabbage, red cabbage, julienned carrots, and sliced green onions in a large mixing bowl.
06 - Whisk together the rice vinegar, sesame oil, soy sauce, honey, grated ginger, and chili flakes in a small bowl until emulsified. Pour the dressing over the slaw vegetables and toss thoroughly to coat. Sprinkle with toasted sesame seeds and toss once more.
07 - Mound a generous portion of the sesame snap pea cabbage slaw onto each plate. Lay a hot miso ginger salmon fillet over the slaw and serve immediately.
# Expert Advice:
01 -
- The miso ginger glaze caramelizes under the broiler into something that tastes like you spent three hours instead of thirty minutes.
- The slaw stays crunchy for days, making it an incredible next day lunch that loses nothing in the fridge.
02 -
- Do not marinate longer than an hour or the miso will start to cure the fish and change its texture to something rubbery.
- Every broiler runs differently, so start checking at five minutes because going from perfect to burnt takes only seconds.
03 -
- Pat the salmon dry before marinating so the glaze adheres instead of sliding off wet flesh.
- Toast your sesame seeds in a dry skillet right before serving because pre toasted seeds from the store have usually gone flat and bland.