Spicy miso salmon & kale salad
Do something different for lunch and pack this salmon and kale salad into your lunchbox. Kale works well in a salad-to-go as it won’t go soggy by lunchtime
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Prep:20 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 799
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fat 55g
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saturates 6g
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carbs 29g
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sugars 0g
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fibre 13g
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protein 41g
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salt 3.3g
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
Method
Combine the miso, sugar, sriracha and vinegar, then spread over the top of the salmon fillets. Heat the oven or air fryer to 200C/180C fan/gas 6. Arrange the salmon skin-side down on a baking tray or directly in your air fryer basket and cook for 10-12 mins until cooked through.
Meanwhile, cook the edamame following pack instructions, drain well and set aside to cool. For the dressing, tip all the ingredients into a blender and blitz until smooth and creamy. Season to taste and pour half the dressing over the kale in a large container.
Massage the dressing into the kale for 2-3 mins, until the leaves go dark green and soft. If transporting the salad, put the remaining dressing in a smaller container, then layer the peppers, carrots, edamame, spring onions and salmon over the kale in the larger container, in that order. Finish with the sesame seeds. When ready to serve, pour in the dressing, then shake everything together. Or, if you’re serving the salad straightaway, simply toss everything but the salmon together in a large serving bowl, then flake the salmon over the top.
