Spicy Miso Salmon & Kale Salad Recipe

Introduction

This spicy miso salmon and kale salad is a vibrant, nutrient-packed dish that combines tender salmon with a bold miso-sriracha glaze and a crunchy, flavorful kale salad. It’s perfect for a light lunch or a satisfying dinner that feels fresh yet indulgent.

Ingredients

• 1 tbsp white miso
• 1 tbsp caster sugar
• 1 tbsp sriracha
• ½ tbsp rice wine vinegar
• 2 x 110g salmon fillets
• 150g shelled edamame
• 150g kale leaves, scrunched and torn
• 1 red pepper, cut into thin strips
• 1 small carrot, julienned or grated
• 2 spring onions, finely chopped
• 1 tbsp sesame seeds, toasted
• 40ml apple cider vinegar
• 1 tbsp soy sauce
• 1 small garlic clove, crushed
• 2 tbsp nutritional yeast
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 60ml cold-pressed rapeseed oil

Instructions

1. Step 1: Combine the white miso, caster sugar, sriracha, and rice wine vinegar in a small bowl. Spread this mixture evenly over the top of the salmon fillets.
2. Step 2: Preheat the oven or air fryer to 200°C (180°C fan/gas mark 6). Arrange the salmon fillets skin-side down on a baking tray or directly in your air fryer basket. Cook for 10-12 minutes until the salmon is cooked through.
3. Step 3: While the salmon cooks, prepare the edamame according to the package instructions. Drain well and set aside to cool.
4. Step 4: For the dressing, place the apple cider vinegar, soy sauce, garlic, nutritional yeast, sesame oil, sriracha, and rapeseed oil into a blender. Blend until smooth and creamy. Season to taste.
5. Step 5: Pour half of the dressing over the kale leaves in a large container. Massage the dressing into the kale for 2-3 minutes until the leaves become dark green and soft.
6. Step 6: If you need to transport the salad, keep the remaining dressing separate in a smaller container. Layer the red pepper strips, grated carrot, edamame, spring onions, and cooked salmon over the kale in that order. Finish by sprinkling with toasted sesame seeds.
7. Step 7: When ready to serve, pour the remaining dressing over the salad and shake or toss everything together. If serving immediately, simply toss all the salad ingredients except the salmon in a large bowl, then flake the salmon on top.

Tips & Variations

• To reduce heat, adjust the amount of sriracha or substitute with a milder chili sauce.
• Use baby spinach or mixed greens as an alternative to kale for a softer texture.
• Swap edamame for chickpeas if preferred or to add extra fiber.
• For a nutty crunch, sprinkle chopped toasted walnuts or almonds in addition to sesame seeds.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The kale will stay fresher longer when the dressing is kept apart. Reheat the salmon gently in a low oven or enjoy it cold on the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Just make sure to thaw it completely before applying the miso glaze and cooking as directed.

Is it possible to make this salad vegan?

You can make a vegan version by omitting the salmon and increasing the edamame or adding tofu instead. Use miso and sriracha sauces that don’t contain fish ingredients.

Spicy Miso Salmon & Kale Salad Recipe

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★★★★★

5 from 104 reviews

• Author: Sophie
• Total Time: 27 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This Spicy Miso Salmon & Kale Salad is a vibrant and nutritious dish featuring tender salmon fillets coated in a spicy miso glaze, perfectly roasted to tender perfection. Tossed with a kale salad dressed in a creamy, flavorful dressing made from apple cider vinegar, soy sauce, garlic, nutritional yeast, sesame oil, sriracha, and rapeseed oil, this salad combines earthy, spicy, and tangy flavors with crunchy vegetables like red pepper, carrot, and edamame, making it a satisfying and healthy meal for any time of the day.

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Ingredients

Scale 1x2x3x

Salmon and Glaze

• 1 tbsp white miso
• 1 tbsp caster sugar
• 1 tbsp sriracha
• ½ tbsp rice wine vinegar
• 2 x 110g salmon fillets

Salad

• 150g shelled edamame
• 150g kale, leaves scrunched and torn
• 1 red pepper, cut into thin strips
• 1 small carrot, julienned or grated
• 2 spring onions, finely chopped
• 1 tbsp sesame seeds, toasted

Dressing

• 40ml apple cider vinegar
• 1 tbsp soy sauce
• 1 small garlic clove, crushed
• 2 tbsp nutritional yeast
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 60ml cold-pressed rapeseed oil

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Instructions

1. Prepare the Miso Glaze: In a small bowl, combine white miso, caster sugar, sriracha, and rice wine vinegar. Mix until smooth and spread this glaze evenly over the top of the salmon fillets.
2. Cook the Salmon: Preheat your oven or air fryer to 200°C (180°C fan) or gas mark 6. Arrange the salmon fillets skin-side down on a baking tray or directly in the air fryer basket. Cook for 10-12 minutes until the salmon is cooked through and flakes easily.
3. Cook the Edamame: While the salmon cooks, prepare the edamame by boiling or steaming according to the package instructions. Drain well and set aside to cool.
4. Make the Dressing: Add apple cider vinegar, soy sauce, crushed garlic, nutritional yeast, sesame oil, sriracha, and cold-pressed rapeseed oil to a blender. Blitz until the mixture is smooth and creamy. Season to taste.
5. Dress the Kale: Place the torn kale leaves in a large container. Pour half of the dressing over the kale and massage the leaves for 2-3 minutes until they darken in color and become soft and tender.
6. Assemble the Salad: If transporting, put the remaining dressing in a separate container. Layer the red pepper strips, julienned carrot, cooked edamame, and chopped spring onions over the dressed kale. Top with the cooked salmon fillets and sprinkle with toasted sesame seeds.
7. Serve: When ready to eat, pour the remaining dressing over the salad and shake well to combine all ingredients. Alternatively, if serving immediately, toss kale, vegetables, and dressing together in a bowl and flake the salmon over the top before serving.

Notes

• You can substitute salmon with other fatty fish like trout or mackerel if desired.
• For a milder version, reduce or omit the sriracha in the glaze and dressing.
• Massage the kale properly to soften the leaves and enhance flavor absorption.
• This salad pairs well with a side of steamed rice or quinoa for a more filling meal.
• Store any leftover dressing separately in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Baking
• Cuisine: Japanese Fusion

Keywords: spicy miso salmon salad, kale salad, healthy salmon recipe, miso glazed fish, nutritious salad, edamame salad, easy salmon dinner, sesame dressing, Japanese inspired salad