This salad is both healthy and refreshing. It has the rich flavor of wild salmon with the earthy tastes of edamame and spinach. Every bite tastes great with the tangy-sweet balsamic miso glaze.
Ingredients: 1 cup of edamame beans, steamed and shelled. 8 ounces of wild salmon fillet. 4 cups of fresh spinach leaves. 1/4 cup of red onion, thinly sliced. 1/4 cup of cherry tomatoes, halved. 1/4 cup of sliced cucumber. 2 tablespoons of sesame seeds. 2 tablespoons of olive oil. 1 tablespoon of balsamic vinegar. 1 tablespoon of white miso paste. 1 teaspoon of honey. Salt and pepper to taste.
Instructions: Preheat your oven to 375F 190C. Place the salmon fillet on a baking sheet lined with parchment paper. Season it with salt and pepper, then drizzle with 1 tablespoon of olive oil. Bake the salmon for 15-20 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool slightly. While the salmon is cooling, in a small bowl, whisk together the balsamic vinegar, white miso paste, honey, and the remaining tablespoon of olive oil to make the glaze. In a large salad bowl, combine the fresh spinach leaves, steamed edamame beans, sliced red onion, cherry tomatoes, and sliced cucumber. Flake the baked salmon into bite-sized pieces and add it to the salad. Drizzle the balsamic miso glaze over the salad and toss gently to coat all the ingredients. Sprinkle sesame seeds on top for added crunch and flavor. Serve immediately and enjoy your Edamame/Wild Salmon Spinach Salad with Balsamic Miso Glaze!
Prep Time: 15 minutes
Cook Time: 20 minutes
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