As someone who loves salty things, then Miso is a real gift! It's not only salty but it's got a great depth of flavour, that is a perfect base for an Asian-style salad.
I've always found that salmon really lends itself to Asian flavours, so wanted to include it as the main ingredient of this dish.
Edamame beans are a soya bean, so they also work really well with the Miso dressing (which is a fermented soybean paste). Other ingredients include cucumber and avocado, as they have gentler flavours, that also add a change of texture.
In terms of the dressing, then do adjust to taste. For example, you could increase the amount of honey if you prefer something a little sweeter.
Serves 2 as a large lunch or main but easily doubled
For the salad
Salad leaves
Cucumber( ¼ per person)
Avocado (½ per person)
Edamame beans (50g per person)
Salmon (1 fillet per person)
For the dressing (serves 2)
2 tablespoons of white miso paste
1 tablespoon of rice vinegar
1 tablespoon of sesame oil
2 tablespoons of rapeseed oil (any flavourless oil)
½ tablespoon of honey
1½ tablespoons of cold water
1 teaspoon of finely grated ginger (optional)
Method
To cook the salmon
- Place a frying pan on the hob, over a medium heat. Drizzle a little olive oil in the bottom of the pan.
- Once the oil is shimmering, reduce the heat to medium/low and place the salmon fillet(s) in the pan, skin-side down. Season.
- Fry for 3-6 minutes on each side, depending on how you prefer your salmon to be cooked.
- Remove from the pan and leave to cool.
To make the salad
- Cook the edamame beans according to the packet instructions (boil or microwave). Place into cold water and leave to cool.
- Place all of the dressing ingredients in a bowl or jar and mix well to combine. Adjust to taste.
- Scatter the leaves over the salad bowls or plates.
- Remove the stone from the avocado and peel. Cut into chunks.
- Cut the cucumber into bite-sized chunks.
- Arrange the avocado and cucumber on the salad leaves.
- Scatter over the edamame beans.
- Remove the skin from the salmon. Break it up into bite sized pieces and add to the salad.
- Drizzle over the dressing and serve.
