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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
