Recipe Editor
Salmon Sushi Salad with Creamy Ginger Miso Dressing
https://www.youtube.com/watch?v=_LTZBBIq0t4
Multiply
Ingredients
Reset
Salad
8oz skin off salmon
250g or 2c Chopped Broccolini
Oil
Green leaf lettuce, chopped
Green cabbage, finely shredded
Pickled ginger, chopped
Roasted sunflower seeds
Roasted nori, cut into long thin strips
Creamy Ginger Miso Dressing
1 egg yolk
45g unseasoned rice vinegar
25g sugar
15g soy sauce
20g chopped fresh ginger
20g white miso
150g neutral oil (i’m using light olive oil)
50g toasted sesame oil
Instructions
Reset
Salt both sides of salmon, place salmon “skin” side down in oiled pan over med heat, press down for 30 sec. Flip to other side after 5min of cooking, reduce heat to low and continue cooking for about 2min)
Wipe out pan and return it to med high heat. Add oil then broccolini and pinch of salt. Toss to combine. Cook for about 90 sec or until lightly charred and slightly tender.
To build salad, add a handful of lettuce, a half handful or so of shredded cabbage, about 1/2 the cooked broccolini, pickled ginger, sunflower seeds, pinch of nori, and about 1/2 of the salmon, flaked. Top with miso dressing.
Dressing
Spin all ingredients except oil with an immersion blender. Slowly stream in both oils.