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Asian Ginger Miso Salmon Salad

This Asian Ginger Miso Salmon Salad is incredibly fresh and healthy, but also packed with flavor. With so many beautiful colors and flavors, this salad will help you fall in love with healthy eating!
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Course: Entree
Cuisine: American, Asian, Eclectic
Keyword: Asian Salads, Entree Salads, Salmon Salads
Prep Time: 20 minutes
Cook Time: 12 minutes
Salmon Marinating Time: 1 hour
Total Time: 32 minutes
Makes: 4 servings
Author: Sues

Ingredients

Asian Ginger Miso Salmon Salad

  • 3 cups kale, ribs removed and chopped roughly
  • 1 cup shredded red cabbage
  • 1 red pepper, thinly sliced
  • ¼ cup shredded carrots
  • 1 avocado, peeled, pitted, and diced
  • ½ cup edamame shelled
  • 1 Thai chili pepper, finely chopped
  • ½ cup sliced mandarin oranges
  • Lime Ginger Dressing (see recipe below)
  • ½ cup chow mein noodles
  • Ginger Miso Salmon (see recipe below)
  • ½ lime, sliced

Lime Ginger Dressing

  • 1 clove garlic, minced
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp rice vinegar
  • 2 Tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 tsp minced ginger

Miso Salmon

  • 1 lb. salmon, skin removed
  • ½ Tbsp extra virgin olive oil
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp miso paste
  • 1 Tbsp honey
  • ½ Tbsp soy sauce
  • 1 tsp rice vinegar
  • 4 scallions, thinly sliced
  • 1 tsp sesame seeds

Instructions

Asian Ginger Miso Salmon Salad

  • 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.

Lime Ginger Dressing

  • In a medium-sized bowl, whisk together all ingredients. Keep in fridge if not using immediately.

Ginger Miso Salmon

  • 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.

Notes

  • Don't forget that the salmon needs to marinate for an hour; I recommend getting the salmon in the marinade and assembling the rest of the salad and dressing while it's in the fridge.
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