Salmon with Corn and Miso Salad
Spicy, sweet, tangy, crunchy and packed with whole grains, this dish has it all.
20 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings4 salmon fillets, skin on
2 corns on the cob, blanched and kernels cut from the cob
1 red capsicum, diced
1 cup frozen edamame, shelled, blanchedSorry this product is not available at your store
1 cup canned chickpeas, rinsed, drainedSorry this product is not available at your store
3 tbsp buckwheat, toastedSorry this product is not available at your store
1 tsp smoked paprika
2 tbsp olive oil
1 cup cherry tomatoes, halved
2 cups baby spinachSorry this product is not available at your store
1/3 cup lime juice
1 tsp honey
1 tbsp extra virgin olive oil
2 tbsp misoSorry this product is not available at your store
2 tbsp tahini
1 tbsp tamari or salt reduced soy sauce
1 small Jalapeno chilli, deseeded and chopped (optional)Sorry this product is not available at your store
1 garlic, crushed
1 cup coriander, chopped
Directions
- 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.