Miso Ginger Salmon Sesame Slaw (Print Version)
Miso-ginger glazed salmon paired with a crisp sesame snap pea slaw, brightened with rice vinegar and lime.
# List of Ingredients:
→ Miso Ginger Salmon
01 - 4 salmon fillets, about 6 oz each, skin-on or skinless
02 - 3 tbsp white miso paste
03 - 2 tbsp low-sodium soy sauce
04 - 1 tbsp freshly grated ginger
05 - 1 tbsp rice vinegar
06 - 1 tbsp honey or maple syrup
07 - 2 tsp toasted sesame oil
08 - 1 clove garlic, minced
09 - 1 tbsp water
→ Sesame Snap Pea Slaw
10 - 2 cups snap peas, thinly sliced on the diagonal
11 - 1 cup shredded red cabbage
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 2 tbsp toasted sesame seeds
15 - 2 tbsp rice vinegar
16 - 1 tbsp soy sauce
17 - 1 tbsp toasted sesame oil
18 - 1 tsp honey or maple syrup
19 - 1 tsp freshly grated ginger
20 - 1 pinch of salt
→ Garnish
21 - Extra sesame seeds
22 - Chopped fresh cilantro or mint (optional)
23 - Lime wedges
# Step-by-step Instructions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, whisk together the white miso paste, soy sauce, grated ginger, rice vinegar, honey, sesame oil, minced garlic, and water until smooth and well combined.
03 - Arrange the salmon fillets on the prepared baking sheet. Spoon or brush the marinade evenly over each fillet. Allow to rest at room temperature for 10 minutes while preparing the slaw.
04 - In a large bowl, combine the sliced snap peas, shredded red cabbage, shredded carrots, scallions, and toasted sesame seeds.
05 - In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, and a pinch of salt. Pour the dressing over the vegetables and toss until evenly coated. Set aside.
06 - Bake the salmon for 12 to 15 minutes, or until the flesh is opaque and flakes easily with a fork. For a caramelized finish, broil for the final 1 to 2 minutes, watching closely to prevent burning.
07 - Place each salmon fillet on a plate alongside a generous portion of sesame snap pea slaw. Garnish with additional sesame seeds, fresh herbs, and lime wedges as desired.
# Expert Advice:
01 -
- The miso glaze caramelizes into something so deeply savory and sweet that you will want to lick the baking sheet.
- The slaw stays crunchy even after sitting out, which means leftovers taste just as alive the next day.
02 -
- Do not walk away during the broil step because miso goes from beautifully caramelized to acrid and burnt in what feels like three seconds.
- Marinating the salmon longer than ten minutes at room temperature is fine but if you want to go longer move it to the fridge for up to two hours.
03 -
- If your miso paste is very thick and hard to whisk, warm it in the microwave for ten seconds first and it will loosen right up.
- Always taste the slaw dressing before pouring it over the vegetables and adjust the balance of sweet, salty, and sour to your own preference.