Salmon salad with avocado, citrus & ginger dressing
- 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
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.
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.
Meanwhile, dice avocado. Peel orange and divide into segments.
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.
Divide lettuce into bowls; top with shredded cabbage and carrot mixture. Add salmon, avocado and orange segments. Drizzle with ginger dressing to serve.