Could not find white miso so not sure how much that affects the recipe. Substituted with tahini after searching the Internet for a solution. Either way, the fish tastes bland even if the miso vinaigrette were to turn out right.
Salmon with Spinach Salad and Miso Vinaigrette
Sustainable Choice: Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon. The gingery vinaigrette is also delicious with a steak salad.
Yield: Serves 4
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Amount per serving
- Calories: 339
- Fat: 16.8g
- Saturated fat: 1.9g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 5.6g
- Protein: 36.6g
- Carbohydrate: 11.1g
- Fiber: 4.1g
- Cholesterol: 88mg
- Iron: 3.8mg
- Sodium: 471mg
- Calcium: 81mg
- 8 teaspoons canola oil, divided
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1/4 teaspoon kosher salt
- 1 tablespoon white miso (soybean paste)
- 1 tablespoon rice wine vinegar
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- 1 1/2 cups shaved English cucumber
- 1 (9-ounce) package fresh baby spinach
- 1 teaspoon sesame seeds, toasted
- 1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil; swirl to coat. Sprinkle fish with salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.
- 2. Combine remaining 2 tablespoons canola oil, miso, and next 4 ingredients (through sesame oil) in a large bowl; stir with a whisk. Add cucumber and spinach to bowl; toss well. Arrange 1 fillet and 2 cups salad on each of 4 plates. Sprinkle each serving with 1/4 teaspoon sesame seeds.
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