Asian Ginger Miso Salmon Salad

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves: 4


Asian Ginger Miso Salmon Salad

3 C kale, ribs removed and chopped roughly
1 C shredded red cabbage
1 red pepper, sliced
¼ C shredded carrots
1 avocado, peeled, pit removed, and chopped
½ C edamame, shelled
1 Thai chili pepper, chopped
½ C sliced mandarin oranges
Miso dressing (see recipe below)
½ C chow mein noodles
Ginger Miso salmon (see recipe below)
½ lime, sliced

Lime Ginger Dressing

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

Miso Salmon

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

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.

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.