Spicy, sweet, tangy, crunchy and packed with whole grains, this dish has it all.
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11/11/2024 02:4111/11/24 15:41 Australian Eastern Daylight TimeIGA Recipes – Salmon with Corn and Miso SaladReminder – Salmon with Corn and Miso Saladhttps://www.iga.com.au/recipes/healthy-living/salmon-with-corn-and-miso-salad/
Ingredients
4Serves*
4salmon fillets, skin on
2corns on the cob, blanched and kernels cut from the cob
1red capsicum, diced
1cup frozen edamame, shelled, blanched
1cup canned chickpeas, rinsed, drained
3tbsp buckwheat, toasted
1tsp smoked paprika
2tbsp olive oil
1cup cherry tomatoes, halved
2cups baby spinach
Miso Dressing
1/3cup lime juice
1tsp honey
1tbsp extra virgin olive oil
2tbsp miso
2tbsp tahini
1tbsp tamari or salt reduced soy sauce
1small Jalapeno chilli, deseeded and chopped (optional)
1garlic, crushed
1cup coriander, chopped
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
Method
Preheat the oven to 180C.
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.
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.
While chickpeas are baking, season salmon fillets with salt and pepper.
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.
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.
More about this recipe
Nutrition per serving:
Calories 612.09kcal
Total Fat 33.39g
Carbs 36.02g
Sugars 7.62g
Protein 44.9g
Sodium 734.34mg
Fibre 8.24g
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