Ginger Salmon Salad
January 01, 2018 | Serves 2
- 2 Salmon Fillets
- 1/3 Cup of Tamari/Soy Sauce (80ml)
- 3 Tablespoons of Lemon Juice
- 1 Tablespoon of White Miso Paste
- Thumbsized Piece of Fresh Ginger
- 1 Teaspoon of Sesame Seeds
- 1 Tablespoon of Sesame Oil
- 150g of Salad Greens
- 1 Avocado
- Optional Crunch: Radishes, Spring Onion, Pea Shoots etc
This ginger salmon salad is my dream meal after all the Christmas celebrations. It’s full of freshness, greens and so much flavour and it’s packed with healthy fats and protein to give your body a bit of love. The salmon is amazing cold too, so make a few extra fillets to keep as leftovers- a nice packed lunch will make going back to work a lot easier!
Preheat the oven to 200’C.
Whisk together the tamari and lemon juice and then divide it between two small bowls.
Peel and grate the ginger and add it to one of the bowls along with the miso. Whisk it really well until smooth and then pour it into a small dish. Add the salmon in and coat it in the sauce. You can leave it to marinate for up to 24 hours or use it straight away.
Pop the marinated salmon on a tray, sprinkle a few sesame seeds over it and put it into the oven for 12-15 minutes, or until cooked. It’s ready when it flakes easily with a fork.
To make the dressing, add the sesame oil to the other bowl of sauce and whisk well.
Chop the avocado and plate it on top of the greens. I like really thin slices of radish and some pea shoots for a little bit of crunch too.
Pop the warm salmon on top, you can flake it or leave it whole, and drizzle over the dressing.