This recipe first appeared in Food magazine.
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Ingredients
Lemon miso dressing
Method
1.Combine the cabbages, celery, carrot, spring onion, coriander and peanuts in a salad bowl.
2.Make the lemon miso dressing (see below). Pour over slaw and set aside.
3.Heat a large frying pan over a high heat, brush the salmon fillets with oil and season with salt.
4.Cook, skin-side down, for 4-5 minutes before carefully turning over and cooking the top for 2 minutes, or until done to your liking.
5.Serve salmon with slaw on the side, sprinkled with extra peanuts, if desired.
Lemon miso dressing
6.Whisk together the oil, juice, miso, mustard, ginger and garlic.
Note
- For the neutral oil try canola or rice bran. Any leftover slaw can be covered and refrigerated for up to three days. – Try miso glazed salmon; mix 1 tablespoon each of white miso paste, soy sauce, brown sugar and oil with 1 teaspoon grated fresh ginger. Brush over the salmon and marinate for at least 15 minutes before cooking. PER SERVE Energy 570kcal, 2386kj • Protein 36g • Total Fat 43.6g • Saturated Fat 6.3g • Carbohydrate 5.9g • Fibre 4.6g • Sodium 550mg