35 minutes Dinner

Salmon salad with avocado, citrus & ginger dressing

Makes: four servings
Makes: four servings

Ingredients

  • 2 tbsp tahini
  • 1 ½ tbsp miso
  • 2 tsp minced ginger
  • 1 tsp rice vinegar
  • ½ tbsp soy sauce
  • 1 lb salmon (4 oz, 4 oz, 4 oz, 4 oz portions)
  • 2 tbsp dijon mustard
  • 2 avocados
  • 2 oranges
  • 1 ½ tbsp sesame oil
  • 4 cups shredded cabbage
  • 2 cups shredded carrot
  • 4 cups lettuce

Steps

  1. Preheat oven to 400 degrees F. In a small bowl, whisk together tahini , miso , ginger , rice vinegar , and soy sauce . Slowly whisk in 4 tbsp warm water until mixture is smooth and thick. Set aside.

  2. Lay salmon fillet on a small baking sheet or oven-proof skillet. Brush with mustard , then flip skin-side up and bake 15 to 20 minutes, until firm and opaque.

  3. Meanwhile, dice avocado . Peel orange and divide into segments.

  4. In a small skillet over medium heat, heat sesame oil . Add shredded cabbage and carrot . Cook 1 to 2 minutes or until bender but still bright in color. Remove from heat.

  5. Divide lettuce into bowls; top with shredded cabbage and carrot mixture. Add salmon , avocado and orange segments. Drizzle with ginger dressing to serve.