Miso Ginger Salmon Slaw (Printable)
Miso-ginger glazed salmon with crisp sesame green bean slaw — quick, flavorful weeknight dinner.
# List of ingredients:
→ For the Salmon
01 - 4 skinless salmon fillets (approximately 5.3 oz each)
02 - 2 tablespoons white miso paste
03 - 1 tablespoon freshly grated ginger
04 - 2 tablespoons soy sauce
05 - 1 tablespoon mirin or honey
06 - 1 tablespoon sesame oil
07 - 1 teaspoon rice vinegar
08 - 1 teaspoon garlic, minced
→ For the Sesame Green Bean Slaw
09 - 8.8 oz green beans, trimmed and cut into 2-inch pieces
10 - 1 medium carrot, julienned
11 - 1 small red bell pepper, thinly sliced
12 - 2 spring onions, thinly sliced
13 - 2 tablespoons toasted sesame seeds
→ For the Slaw Dressing
14 - 2 tablespoons rice vinegar
15 - 1 tablespoon sesame oil
16 - 1 tablespoon light soy sauce
17 - 1 teaspoon honey
18 - 1 teaspoon freshly grated ginger
# Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together miso paste, ginger, soy sauce, mirin or honey, sesame oil, rice vinegar, and minced garlic. Pat salmon fillets dry and brush thoroughly with the marinade. Arrange fillets on the prepared tray and allow to marinate while preparing vegetables.
03 - Fill a saucepan with salted water and bring to a boil. Add green beans and blanch for 2 minutes until bright and just tender. Drain beans and immediately rinse with cold water to halt cooking.
04 - In a large mixing bowl, combine the blanched green beans, julienned carrot, sliced red bell pepper, spring onions, and toasted sesame seeds.
05 - Whisk together rice vinegar, sesame oil, light soy sauce, honey, and grated ginger. Pour dressing over the vegetable mixture and toss until evenly coated.
06 - Bake the marinated salmon fillets for 10 to 12 minutes, or until just cooked through and flakes easily with a fork.
07 - Arrange salmon fillets atop a bed of sesame green bean slaw. Garnish with additional sesame seeds if desired.
# Expert Advice:
01 -
- The umami-rich glaze turns even quick-cooked salmon into something restaurant-worthy—hardly any effort needed.
- The crunch of green bean slaw after warm, tender fish creates a combo that makes weeknights taste special in minutes.
02 -
- If you skip drying your salmon, the glaze pools instead of sticking and browning—wrapping it in paper towels first solves this.
- Blanching green beans for too long leaves them limp and lackluster, so aim for barely-tender and shock them in cold water.
03 -
- Watch the salmon carefully while roasting—overbaking dries it out fast.
- A microplane turns chunks of ginger into a smooth paste for dreamy texture in both marinade and dressing.