Miso ginger salmon salad

By Sara Lynn Cauchon
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We know we should all be eating more of it but it can be hard to think beyond the usual Lemon Garlic Salmon or Shrimp Stir Fry. Not to worry though, this amazing Miso Ginger Salmon Salad is here to save the day. It’s loaded with fiber, colour, and tons of great crunch that’s to mini cucumbers, sweet mango, and shelled edamame which pumps up the protein factor. The real secret though is the Asian-inspired Miso Ginger Dressing that makes something magical of your usual, humdrum pan-seared salmon.


  • 1 tablespoon oil
  • 2 140 gram salmon fillets
  • Salt and pepper
  • 6 cups arugula (or other mixed greens)
  • 1 mango, thinly sliced
  • 4 mini cucumbers, thinly sliced
  • 1 cup shelled edamame, cooked
  • 1 cup microgreens
  • 1/4 cup rice vinegar
  • 3 tablespoons avocado oil
  • 1 tablespoon agave
  • 1 teaspoon sesame oil
  • 1 teaspoon miso paste
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove, grated


  1. Season the salmon with salt and pepper to taste. In a small nonstick skillet, heat the oil over medium-high heat. Arrange the salmon on the skillet, flesh side down. Cook until the fillets release easily from the pan and are lightly golden, about three to four minutes. Flip the salmon and continue to cook until the fillets are cooked through, about three to four minutes. Set the fillets aside to cool.
  2. While the salmon is cooking, in a small bowl, whisk together the rice vinegar, avocado oil, honey, sesame oil, and miso paste, Stir in the ginger and garlic. Set it aside.
  3. In a large bowl, arrange the arugula and microgreens. Top them with the cucumber, mango, and edamame. Pour the dressing over the salad. Flake the cooked salmon and arrange it over the salad.
  4. Serve immediately.


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