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!
Equipment
- Chopping board
- Sharp knife
- Salad spinner
- Baking tray
- Baking paper
- Bowl
- Lidded jar
- Peeler
- Mandolin
Ingredients
Sweet Miso Salmon
- 2 salmon fillets
- 1 tbsp miso
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp coconut sugar
- 1 tsp minced ginger
- 1 garlic clove
- splash light soy sauce
The Salad
- 2 cups chopped kale
- 1 cup cubed sweet potato
- ½ cup finely sliced radish
- ¼ cup dried berries
Sweet Miso Dressing
- 2 tbsp rice vinegar
- 1 tbsp miso paste
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rapeseed oil
- pinch salt
- pinch black pepper
Instructions
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.
Notes
TIPS - The salmon will cook quicker than the potatoes. Be sure to check the potatoes with a fork after 20 minutes.