Miso Salmon with Sesame-Dressed Salad
with salted peanuts, pickled onion & yellow carrot- Vis
- Soja
- Tarwe
- Sesamzaad
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Pinda's
White miso is made from soybeans that have been fermented with rice, resulting in a white or light beige colour. The resulting flavour is somewhat milder and sweeter than regular miso paste.
Ingredients
1 piece
Salmon fillet
(Contains: Vis)
½ piece
Garlic
½ piece
Red onion
½ piece
Persian cucumber
½ piece
Yellow carrot
½ head
Butter lettuce
15 g
White miso paste
(Contains: Soja, Tarwe)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
10 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
Not included in your delivery
½ tablespoon
White wine vinegar
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the onion into half rings.
- In a small bowl, combine the onion with the white wine vinegar and a splash of hot water (see Tip).
- Mince or finely grate the garlic.
- Add half of it to a salad bowl and set aside.
Tip: if you don't like raw onion, you can fry it with the salmon in the next step instead.
- Halve the cucumber lengthways and remove the seeds, then slice into crescents.
- Grate the carrot and shred the lettuce. Transfer all three to the salad bowl.
- In a bowl, combine the mayonnaise with the sesame oil, the soy sauce and half of the miso paste.*
- Transfer to the salad bowl and toss well to combine.
*Take care, this ingredient is salty! Use as preferred.
- Heat the olive oil in a frying pan over medium-high heat.
- Pat the salmon dry with kitchen paper and spread with the rest of the miso paste.
- Fry the salmon on its skin for 2 - 3 minutes, then flip and add the rest of the garlic.
- Fry for 2 more minutes, or longer if preferred. Season to taste with salt and pepper.
- Roughly chop the peanuts.
- Serve the salad on deep plates.
- Top with the pickled onion and the salmon.
- Garnish with the sesame seeds and the peanuts.
