Miso Roast Salmon Lentil Pomegranate Salad Recipes

MISO ROAST SALMON, LENTIL & POMEGRANATE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the lentils in a pan of boiling water for 20 mins until tender. Meanwhile, mix the miso paste with 1 tsp of the ginger, the garlic, half the lime juice, the oil and sesame seeds. Put the salmon fillets on a foil-lined baking tray and spread 1 tbsp of the miso mixture over them. Roast for 10-12 mins until cooked through.
• Tip the rest of the miso mixture into a bowl with the remaining ginger and lime juice. Add the lime zest, vinegar, carrots, pomegranate, onions and coriander. Drain the lentils and toss into the salad. Divide between two plates and add the salmon.

MISO-GLAZED SALMON COLD NOODLE SALAD

Steps:

• Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
• Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
• Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
• Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
• Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

MISO-CRUSTED SALMON WITH FENNEL SALAD

Steps:

• Place the miso, tahini, sugar, and water in a saucepan and stir over low heat for 2 minutes or until thickened. Heat a nonstick frying pan over medium to high heat. Add the salmon, skin side down, and cook for 3 minutes or until crisp. Brush the salmon with miso sauce, turn, and cook for 1 minute.
• For the fennel salad, combine the fennel, cucumber, lime juice, fish sauce, sugar, and coriander leaves. To serve, place the fennel salad on plates and top with the salmon. Serve with the remaining miso sauce.

SALMON LENTIL SALAD

Steps:

• Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
• Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
• Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
• Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

SMOKED SALMON AND LENTIL SALAD

Steps:

• Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
• Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
• Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.