Salmon with Corn and Miso Salad

Ingredients

Miso Dressing

Method

1. Preheat the oven to 180C.
2. To make the dressing: combine all ingredients in a blender and pulse till smooth. Season to taste and add one tablespoon of water at a time to loosen the dressing to your desired consistency.
3. In a bowl mix the chickpeas with the olive oil, smoked paprika and season with salt and pepper. Spread chickpeas out on a tray and bake in the oven for 20-25 minutes or until they are golden and crispy. Toss in the toasted buckwheat with the chickpeas and cook for a further 4-5 minutes. Take out of the oven, and set aside to cool.
4. While chickpeas are baking, season salmon fillets with salt and pepper.
5. Heat a large fry pan over medium-high heat with a drizzle of olive oil and place salmon skin side down. Cook for 4-5 minutes till the skin is golden and crispy then turn fish over and cook for a further 3-4 minutes until it feels slightly firm to the touch.
6. In a medium bowl, toss the edamame, corn, capsicum, spinach, and tomatoes with some of the miso dressing. Transfer salad to a serving dish, scatter over the chickpea and buckwheat mixture. Top with the salmon fillets and serve with the extra dressing on the side.