Published: 12 August 2021. Recipe by: Natalie Thomson.
This gut-loving dish is great to serve if you’re looking to add some colour to the table. A pretty rainbow-coloured salad along with the flavour-packed salmon means it’s a brilliant recipe for your next summer gathering.
Prep time: 15 minutes plus marinating time
Cook time: 15 minutes
Serves: 4
You’ll need:
- 4 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp vegetable oil
- 4 x salmon fillets
For the ribbon salad:
- 3 carrots, peeled
- 1 large cucumber
- 2 red peppers
- 3 spring onions
- 100g mange tout
- 10g coriander
- 1 tbsp white sesame seeds
For the dressing:
- 1 garlic clove, grated
- 1 thumb-sized piece of ginger, grated
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tsp Chinese rice vinegar
What to do:
- Mix together the white miso paste, soy sauce, maple syrup and vegetable oil and drizzle over the salmon fillets in a dish. Toss through, turn the salmon skin side up and allow to marinate for 30 minutes minimum.
- Use a peeler to slice the carrots and cucumber into long ribbons. Finely slice the pepper, spring onion and mange tout. Mix in a bowl. Combine the dressing ingredients, mix well and pour over the salad. Set aside, allowing the vegetables to soften for 5 minutes.
- Heat a frying pan or grill to high and pan fry or grill the salmon fillets for 3 minutes on each side until cooked through.
- Once the salmon is cooked, remove from the heat and set aside. Add the coriander and sesame seeds to the salad and stir through. Arrange the ribbon salad on a platter and top with the salmon fillets. Serve.
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