35 minutesDinner

Salmon salad with avocado, citrus & ginger dressing

Makes: two servings
Makes: two servings


  • 1 tbsp tahini
  • 2 tsp miso
  • 1 tsp minced ginger
  • ½ tsp rice vinegar
  • ¾ tsp soy sauce
  • 8 oz salmon
  • 1 tbsp dijon mustard
  • 1 avocado
  • 1 orange
  • 2 tsp sesame oil
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 2 cups lettuce


  1. Preheat oven to 400 degrees F. In a small bowl, whisk together tahini, miso, ginger, rice vinegar, and soy sauce. Slowly whisk in 2 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.