Grilled Miso Salmon with Ribbon Salad Recipe

    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: 

    1. 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.
    2. 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. 
    3. 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. 
    4. 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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