Sesame Miso Salmon Bowls

2 mins to read

These miso salmon salad bowls are bursting with heart-healthy fats, antioxidants and healthy gut-boosting bacteria.

Wellbeing newsFish & Nutritional OilsRecipes

Atlantic salmon is one of the richest natural sources of Omega-3 fatty acids, with this recipe providing over 200% of the recommended daily intake for the nutrient! Omega 3 fatty acids are essential for heart health, linked to benefits for reduced cholesterol levels, lowered blood pressure and a lower resting heart rate. We have crusted the salmon in sesame to add crunch, fibre and B-group vitamins and then dressed the salad in a tangy miso dressing. Miso is a traditional Japanese seasoning, made from fermented soybeans. Miso adds a nutty texture and unique umami taste, it is also full of probiotics – known as good bacteria with strong links to good gut health.

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Gluten Free, Dairy Free

Ingredients

¼cup miso paste
1 ½ tbsp honey
2 tbsp rice wine vinegar
2 tsp soy sauce
1 tbsp sesame oil
4 125g salmon fillets (skin on)
2 tbsp sesame seeds
1 tbsp extra virgin olive oil
2 baby cos lettuce, separated
½ cup cashew nuts
1 cup fresh coriander spring
1 cup fresh mint sprigs

How to make

1. To prepare the dressing, place the miso paste, honey, vinegar and soy sauce in a small bowl. Whisk to combine. Whilst still whisking, gradually pour in the sesame oil to form a creamy dressing. Set aside.

2. Pat the salmon dry with a paper towel. Place the sesame seeds in a shallow dish and season well with salt and pepper. Press the top-side and both sides of the salmon fillets into the sesame seeds, leaving the skin-side uncoated.

3. Heat olive oil in a large frypan over medium heat. Add the salmon, sesame-side down and cook for 3-4 minutes or until the seeds are toasted and golden brown. Turn salmon and cook for an additional 2-3 minutes or until cooked to your liking.

4. To assemble the salads, divide the cos lettuce, cashews, coriander and mint between four serving bowls and toss lightly. Pour over prepared miso dressing and top each bowl with a salmon fillet.

Notes

Leftover salad dressing can be stored in a small airtight jar in the refrigerator for up to 3 days. Leftover salmon and salad best stored in an airtight container in the refrigerator and consumed within 24 hours.