Salmon salad with citrus-miso dressing

Name: Salmon salad with citrus-miso dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2 wild Alaskan keta salmon fillets; 100 g frozen edamame soya beans; 115 g baby spinach; 100 g radishes, finely sliced; 80 g trimmed sugar snap peas, halved; 28 g pack coriander, roughly chopped; 40 g Roasted cashew nuts; 2 salad onions, finely sliced

3.5 out of 5 stars(3) Rate this recipe

High protein

Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 wild Alaskan keta salmon fillets
100g frozen edamame soya beans
115g baby spinach
100g radishes, finely sliced
80g trimmed sugar snap peas, halved
½ x 28g pack coriander, roughly chopped
40g Roasted cashew nuts
2 salad onions, finely sliced

DRESSING

1 tbsp Miso Tasty White Miso Paste
1 tangerine, juice
2 tbsp groundnut or sunflower oil
2 tsp maple syrup
2 tbsp Japanese rice vinegar

Preheat the grill to high; arrange the salmon fillets, skin-side down, on a foil-lined baking tray. Whisk all the dressing ingredients together and spoon a little over each fillet; set the rest of the dressing aside to serve.
Grill the salmon for around 8 minutes – thicker fillets may take longer to cook through. Meanwhile, blanch the edamame in a pan of simmering water for 3 minutes; drain.
Divide the spinach, radishes, sugar snap peas, coriander and edamame between two plates. Lift the salmon fillets from the tray (leaving the skin behind) and lay on top. Drizzle over the dressing (you won’t need it all – any left over can be stored in the fridge for up to 3 days). Roughly chop the cashews, then scatter over the salad along with the onions and serve immediately.