Miso-Honey Glazed Salmon with Zesty Ginger Slaw
Celebrate Week 29 with this vibrant fusion dish that perfectly balances sweet umami glazes with a crunchy, citrusy salad. It is an exciting twist on a healthy classic, offering a restaurant-quality experience right in your kitchen.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Fresh ginger, grated1 tbsp
- Lime juice2 tbsp
- Quinoa250 g
- Red cabbage, shredded200 g
- Carrots, julienned2 pcs
- Sesame oil1 tsp
- Fresh cilantro1 handful
Instructions
Rinse the quinoa and boil it in salted water according to the package instructions. Once done, fluff with a fork and set aside.
In a small bowl, whisk together the miso paste, honey, soy sauce, and half of the grated ginger until smooth.
In a large bowl, toss the shredded cabbage and carrots with lime juice, sesame oil, and the remaining ginger. Season with a pinch of salt.
Heat a pan over medium-high heat with a little oil. Sear the salmon skin-side down for 4 minutes. Flip, brush the miso glaze generously over the top, and cook for another 2-3 minutes until the glaze is caramelized and the salmon is cooked through.
Divide the quinoa among four plates, top with a salmon fillet, and serve the fresh slaw on the side. Garnish with fresh cilantro and a lime wedge if desired.
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