Are you looking for a new salad this summer? Look no further than this insanely good Sweet Miso Salmon Salad. Crunchy kale tossed with a sweet miso dressing and topped with baked sweet potato, sliced radish and dried cranberries, raisins and sultanas!
If you are new to this post welcome if you were here for salad 1 welcome back! This salad is number 5 of my Summer Salad Series, a delicious Miso Salmon Salad with Kale. This salad is insanely good seriously you have to try it! It is perfect for an easy dinner recipe or a delicious quick lunch ready in just 20 minutes!
If you love salad but need it protein packed and a little special this is the series for you. All of the salads in the series have a spicy kick and protein. You will find chicken, beef, lamb, prawns and salmon so be sure to stay tuned if you are a meat and fish lover!
I love Asian food so a lot of my salads have an Asian influence but there are also some pumped up classics too! Today we are taking inspiration and flavours from Japan!
Sweet Miso Salmon Salad with Kale Radish and Dried Cranberries
Look no further than this insanely good Sweet Miso Salmon Salad. Crunchy kale tossed with a sweet miso dressing and topped with baked sweet potato, sliced radish and dried cranberries, raisins and sultanas!
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Sweet Miso Salmon
splash light soy sauce
1cupcubed sweet potato
½cupfinely sliced radish
Sweet Miso Dressing
pinch black pepper
Sweet Miso Salmon
In a bowl combine all the marinade ingredients and whisk until smooth. Add washed salmon fillets and leave to marinate for 15 minutes.
Add salmon to a baking paper lined baking tray. Save remaining marinade and add peeled, cut sweet potato. Coat well then add the sweet potatoes to the baking tray with the salmon and bake in the oven at 180°C for 20 minutes.
After 20 minutes the salmon should be done, remove and leave the sweet potatoes for a further 10 minutes. You can test with a fork when you remove the salmon.
The Salad and Sweet Miso Dressing
Wash, chop and dry the kale. Add to a large salad bowl and add a splash of rapeseed oil and a pinch of salt. Massage with your hands until kale is no longer dry and white but glossy and a dark rich green.
With a mandolin finely slice your radish and set aside.
Add all the dressing ingredients to a jar, secure and shake well.
Dress the kale with the dressing then top with sweet potato, sliced radish, dried berries and the miso salmon.
TIPS – The salmon will cook quicker than the potatoes. Be sure to check the potatoes with a fork after 20 minutes.