Salmon Miso Recipe
roasted scottish salmon, kale, napa cabbage, quinoa, edamame, radish, carrot, cilantro, lime, spicy miso vinaigrette (gluten-free)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Quinoa
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Set aside.
- 2
Roast the Salmon
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper. Roast for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- 3
Sauté the Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add the kale and napa cabbage, and sauté for about 5-7 minutes until wilted. Stir in the edamame, radishes, and carrot, cooking for an additional 2-3 minutes.
- 4
Make the Spicy Miso Vinaigrette
In a small bowl, whisk together 2 tablespoons of miso paste, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of honey, and a splash of water to thin. Adjust the seasoning with additional miso or honey as needed.
- 5
Assemble the Dish
On a plate, layer the quinoa as the base, followed by the sautéed vegetables. Top with roasted salmon, drizzle with spicy miso vinaigrette, and garnish with chopped cilantro and lime juice.
