Miso-Glazed Salmon with Coconut-Ginger Slaw
Celebrate Week 33 with this vibrant fusion dish that perfectly balances savory umami and refreshing citrus notes. This unique combination of miso-glazed protein and a creamy, tropical slaw offers an exciting twist on a classic salmon dinner that is both healthy and flavorful.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tsp
- Fresh ginger, grated2 tsp
- Shredded red cabbage300 g
- Shredded carrots100 g
- Full-fat coconut milk4 tbsp
- Lime juice1 tbsp
- Fresh cilantro1 handful
- Black sesame seeds1 tsp
Instructions
In a small bowl, whisk together the white miso paste, honey, soy sauce, and half of the grated ginger until the mixture is smooth.
Place salmon fillets on a lined baking tray. Brush the miso glaze generously over each fillet. Bake at 200 degrees Celsius for 12-15 minutes until the salmon is just cooked through and the glaze is bubbly.
In a large bowl, combine the shredded cabbage, carrots, and chopped cilantro. For the dressing, mix the coconut milk, lime juice, and the remaining grated ginger. Toss the vegetables thoroughly with the dressing until well coated.
Plate the warm salmon fillets alongside a generous portion of the creamy coconut slaw. Sprinkle with black sesame seeds and extra fresh cilantro for a professional, appetizing finish.
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