Warm Salmon Salad With A Citrus-Miso Glaze

This weeks #waitrosewednesday is an oriental salmon salad. This is a quick and easy recipe that can be plated up in less that 20 minutes.

Serves 2 people | Prep Time 20 mins

Ingredients

Salad

• 2 wild Alaskan salmon fillets
• 100g frozen edamame beans
• 1 x tender green vegetable medley bag
• 40g raw almonds
•  2 tsp sesame seeds 
• 1 avocado diced

Dressing

• 1 tbsp miso paste
• juice of 1 tangerine
• 1 tbsp honey
• 2 tbsp japanese rice vinegar
• 1 tsp olive oil​​

Method

1. Preheat the grill to high and place the salmon fillets on a baking tray.
2. Mix together all the ingredients for the dressing in a bowl and drizzle half over the salmon fillets.  Put the fillets under the grill for 8 - 10 minutes or until cook through thoroughly.
3. Put the vegetables in a pan of boiling water and leave to cook for 3 minutes. Whilst the veg is cookinghalf an avocado, dice up and split between two bowls.
4. After 3 minutes add in the edamame beans to the boiling pan and leave to simmer for a futher 3 minutes.
5. Drain the veg once cooked and divide between the two bowls, adding the remainder of the tangerine dressing and mix well  with the avocado.
6. Top off each bowl with the salmon and sprinkle with sesame seeds and almonds.