Miso Ginger Salmon Sesame Slaw (Printable)
Miso-ginger salmon with a crisp sesame snap pea slaw and tangy lime dressing, ready in 35 minutes.
# List of ingredients:
→ Salmon & Marinade
01 - 4 salmon fillets, about 5 oz each, skin on or off
02 - 2 tablespoons white miso paste
03 - 1 tablespoon freshly grated ginger
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 1 teaspoon toasted sesame oil
→ Snap Pea Slaw
08 - 7 oz snap peas, thinly sliced on the diagonal
09 - 1 medium carrot, julienned
10 - 1 small red bell pepper, thinly sliced
11 - 2 spring onions, thinly sliced
12 - 2 tablespoons toasted sesame seeds
13 - 1 tablespoon fresh cilantro, chopped (optional)
→ Slaw Dressing
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon soy sauce
16 - 1 tablespoon toasted sesame oil
17 - 1 teaspoon honey or maple syrup
18 - 1 teaspoon freshly grated ginger
19 - 1 tablespoon fresh lime juice
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together the white miso paste, grated ginger, soy sauce, rice vinegar, honey, and sesame oil until smooth and well combined.
03 - Pat the salmon fillets dry with paper towels and arrange on the prepared baking sheet. Brush the miso-ginger glaze evenly over each fillet, coating generously.
04 - Bake for 12 to 15 minutes, until the salmon is just cooked through and flakes easily when tested with a fork.
05 - While the salmon bakes, combine the diagonally sliced snap peas, julienned carrot, thinly sliced red bell pepper, spring onions, and cilantro in a large mixing bowl.
06 - In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and lime juice until the dressing is emulsified.
07 - Pour the dressing over the prepared vegetables and toss thoroughly to coat evenly. Sprinkle with toasted sesame seeds and toss once more.
08 - Arrange a portion of the snap pea slaw on each plate and top with a baked salmon fillet. Garnish with additional sesame seeds and fresh cilantro if desired.
# Expert Advice:
01 -
- The miso glaze creates this gorgeous caramelized crust that makes people think you spent hours when it barely takes fifteen minutes in the oven.
- Snap pea slaw stays crisp even after sitting out, which means leftovers are just as good the next day straight from the fridge.
02 -
- If you marinate the salmon longer than thirty minutes the miso will start curing the fish and the texture becomes oddly firm on the outside while staying raw within.
- Check your miso and soy sauce labels carefully if you need this to be gluten free because many brands contain wheat without advertising it.
03 -
- Pat the salmon absolutely bone dry before glazing because even a thin layer of moisture creates a barrier between the fish and that beautiful caramelized crust you are after.
- Toast your sesame seeds in a dry skillet over medium heat just until you can smell them, which takes about sixty seconds, and they will taste ten times better than the pale raw ones from the jar.