Miso, Ginger Glazed Salmon Cucumber Avocado Salad

Miso, Ginger Glazed Salmon Cucumber Avocado Salad

26 October 2020Yao Zhao


Ingredients for salmon:
  • 3 TBSP white miso
  • 3 TBSP honey
  • 3 TBSP soy sauce
  • 2 TBSP fresh squeezed lime juice
  • 1 TSP Green Sichuan Pepper Oil
  • 1 TBSP Sesame oil
  • 2-3 TBSP freshly grated ginger
  • 2 (6-ounce) salmon fillets, about 1 to 1 1/2 inches thick
  • Sesame seeds, for garnish
For avocado-cucumber salad:
  • 1-2 avocados
  • 1-2 cucumbers
  • 2-4 scallions
  • 1 TBSP sesame oil
  • 1 TBSP rice wine vinegar
  • 1 TSP fish sauce (optional)
  • 1 TSP Green Sichuan Pepper Oil
  • Salt and pepper, to taste


      Step 1

      In a small dish, whisk together the miso, honey, soy sauce, lime juice, pepper oil and sesame oil until well combined and smooth. Stir in the grated ginger root. Place the salmon fillets in a shallow dish and spoon the miso marinade over them. Cover the dish and place in the refrigerator for at least 30 minutes.

      Step 2

      Preheat oven to 450 degrees. You can also make a pot of rice during the marinating time, if desired.

      Step 3

      Place the marinated salmon fillets on a baking tray lined with parchment paper and spoon more marinade over the top. Sprinkle with sesame seeds. Bake for 10-15 minutes, depending on thickness and size of fish.

      Step 4

      Combine sesame oil, Green Sichuan Pepper Oil, rice vinegar, fish sauce, and a pinch of salt and pepper in a small bowl (or shake in a sealed jar).

      Step 5

      Slice cucumbers, avocados, and scallions and combine in a bowl with the dressing. Serve alongside your ginger-miso salmon fillets and white rice.

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      Commentaires (1)

      • Toasted sesame oil or non-toasted sesame oil? I’m assuming non-toasted from the way the ingredients list reads. A tablespoon of the toasted stuff would be pretty intense, but the other ingredients are strong in their own right & might balance just fine.


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