Fish

Scorched miso salmon salad

Name: Scorched miso salmon salad
Yield: 4
Ingredients: 250g snow peas; 2 bunches asparagus, cut to 3cm lengths; 2 tbs miso paste; 2 tbs soy sauce; 1 tsp caster sugar; Juice of 1 lemon; 1/3 cup (80ml) extra virgin olive oil; 4 x 180g salmon fillets, skinless, pin-boned; 2 tsp sesame oil; 150g red vein sorrel (or baby spinach); Chives or micro chives to serve (optional)

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 26, 2016

A nutrient-dense salmon salad that is not only nutritious, but also easy enough to make midweek.

250g snow peas
2 bunches asparagus, cut to 3cm lengths
2 tbs miso paste
2 tbs soy sauce
1 tsp caster sugar
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil
4 x 180g salmon fillets, skinless, pin-boned
2 tsp sesame oil
150g red vein sorrel (or baby spinach)
Chives or micro chives to serve (optional)

Method

1.

Combine miso, 1 tbs soy, sugar and half the lemon juice. Brush over the salmon. Heat 2 tbs oil in a frypan over medium heat. Add the salmon and cook for 2-3 minutes a side until scorched and just cooked through, then remove and rest lightly covered in foil.
2.

To make the dressing, combine the remaining 2 tbs olive oil, sesame oil, remaining lemon juice and soy sauce.
3.

To make the salad, drain the snow peas and asparagus and combine with the sorrel. Flake the salmon, then combine with the salad. Top salad with dressing and micro chives and serve.