One of my new year’s resolutions is to eat more fish (yes, I have very crazy, highly aspirational resolutions…. other examples include to learn to make pain au chocolat, to make more cocktails, and to make more cheese plates). I’ve been buying salmon practically every week for the past couple months because it’s one of the healthiest fishes… Can I get an omega-3 up in here?! Did you know omega-3s can actually help make you happier?? Which lord knows we could all use in these depths of winter. They can also make you smarter. Which maybe you don’t need, but I certainly do. The tryptophan in salmon can also help you sleep. Which I don’t need. Unless of course that tryptophan is going to finish all my work for me, clean my house, to go the grocery store, and cook a week’s worth of dinner and lunches for me. Then I will get a glorious amount of sleep and all will be well with the world. Thank you, tryptophan.
I made this salad because it was cold and rainy one night when I went out to eat and while the Asian salmon salad on the menu sounded so appealing, the hearty and comforting turkey pot pie won. Plus, I knew I could make my own salmon salad at home that would be packed with all the ingredients I love. And kale. Because if we’re trying to be healthy here, let’s quit it with the romaine and start eating something with way more nutrition and a ton more flavor. Word.
Since I’ve been buying salmon so much, I’ve been trying new recipes and cooking methods pretty much every week. This week I decided to make a little miso marinade and broil it before slicing it and putting it on all of those lovely vegetables. I always hear that people are afraid of cooking fish, but guys, it’s the easiest thing ever! Really, you don’t even have to do anything to it to make it delicious. A few simple ingredients can lay on the flavor beautifully.
For this one, all I did was whisk together extra virgin olive oil, grated ginger, miso paste, honey, soy sauce, and rice vinegar. Then I brushed a whole lot of it onto the salmon filets and let the salmon sit in the fridge for an hour or so.
And then broiled the salmon for 12 minutes.
In a big bowl, I mixed together some of my very favorite ingredients: kale, shredded red cabbage, red pepper, shredded carrots, avocado, edamame, Thai chili pepper, and mandarin oranges.
I also whipped up a simple dressing with minced garlic, freshly squeezed lime juice, rice vinegar, extra virgin olive oil, honey, and minced ginger.
I tossed the salad with the dressing and then topped it with chow mein noodles.
I sliced the salmon and placed it on top of the salad. And sprinkled sliced scallions and sesame seeds over the top. After garnishing with lime, I dug in.
New favorite way to enjoy salmon? I’m pretty sure this is it. I instantly felt 9402 times healthier after eating this salad. And smarter. And definitely way happier.
All of these ingredients and colors are just the best. When else do you eat those little fried chow mein noodles but in an Asian salad??
OK, maybe those didn’t make me feel healthier, but they sure were delicious. I’m sure they at least partly contributed to the happiness factor. Sorry, omega-3s.
And those mandarin oranges. Those are some of the most underrated things ever, are they not? I think the only acceptable time for adults to eat mandarin oranges is in Asian salads.
The salmon was one of the most flavorful, tender salmons I’ve had yet. It was room temperature on the salad, which I was a little skeptical about, but ended up being absolutely awesome.
My miso was actually ginger miso, which means this salmon was extra packed with ginger, which is basically my dream come true. I’m the person who eats ginger by the chopstick full when having sushi. The more, the better!!
In case you couldn’t tell, I enjoy making new year’s resolutions that are fairly easy to keep. We’re only on week two here and I’ve done an awesome job with the whole fish thing. Of course, learning to make pain au chocolat has been on my resolution list for the past three years and I’ve had yet to accomplish it (is it even worth it?? should I just keep buying my own chocolate croissants or will it give me a huge sense of accomplishment and pride to make my own??).
The whole going to sleep by 11:00 p.m. each night resolution is not working at all. Clearly the salmon is not helping with that whole sleep thing. Nor does it make me feel happier in the morning when my alarm goes off. Meh, I guess I’ll keep eating it anyway.
How often do you eat fish?
- 3 C kale ribs removed and chopped roughly
- 1 C shredded red cabbage
- 1 red pepper sliced
- 1/4 C shredded carrots
- 1 avocado peeled, pit removed, and chopped
- 1/2 C edamame shelled
- 1 Thai chili pepper chopped
- 1/2 C sliced mandarin oranges
- Miso dressing see recipe below
- 1/2 C chow mein noodles
- Ginger Miso salmon see recipe below
- 1/2 lime sliced
- 1 clove garlic minced
- 2 T freshly squeezed lime juice
- 1 t rice vinegar
- 2 T extra virgin olive oil
- 1 t honey
- 1 t minced ginger
- 1 lb. salmon skin off
- 1/2 T extra virgin olive oil
- 1 T grated fresh ginger
- 2 T miso paste
- 1 T honey
- 1/2 T soy sauce
- 1 t rice vinegar
- 4 scallions thinly sliced
- 1 t sesame seeds
In a large bowl, mix together kale, red cabbage, red pepper, shredded carrots, avocado, edamame, Thai chili, and mandarin oranges. Toss with Miso dressing.
Serve salad in individual bowls and top with chow mein noodles, sliced miso salmon, and lime wedges.
In a medium-sized bowl, whisk together all ingredients.
In a small bowl, whisk together extra virgin olive oil, grated ginger, miso paste, honey, soy sauce, and rice vinegar. Place the salmon in a baking dish and brush with the miso mixture.
Cover baking dish with plastic and place in refrigerator for about an hour.
Heat oven to broil.
Broil the salmon for about 6 minutes, flip over and broil for another 6 minutes.
Remove from oven and sprinkle with sliced scallions and sesame seeds.