Calikorpan Poached Miso Salmon Salad Recipe

Name: Calikorpan Poached Miso Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 salmon fillet; 3 tablespoons miso Korean, fermented soybean, daeng-jang; 2 cups water; 2 stalks green onion; 3 tablespoons soy sauce; 1 teaspoon sesame oil; baby kale or Spinach; 1 orange Skinned and Diced; 1 avocado Diced; balsamic vinegar to taste; olive oil to taste; black pepper to taste; 1 stem spinach; 2 cloves garlic minced; sesame seeds; sesame oil; salt to taste

Servings: persons

1 salmon fillet
3 tablespoons miso Korean, fermented soybean, daeng-jang
2 cups water
2 stalks green onion
3 tablespoons soy sauce
1 teaspoon sesame oil
baby kale or Spinach
1 orange Skinned and Diced
1 avocado Diced
balsamic vinegar to taste
olive oil to taste
black pepper to taste
1 stem spinach
2 cloves garlic minced
sesame seeds
sesame oil
salt to taste

1
Make Spinach Compote: Steam spinach until wilted. Rinse and drain under cold water. Squeeze out water using both hands until spinach makes a compact ball. Cut ball into 4 pieces and place in a bowl. Sprinkle salt, sesame oil, sesame seeds and garlic to taste. Set Aside.
2
Bring water, soy sauce, miso, sesame oil and green onions to a boil. Add salmon. Reduce heat to medium. Remove with slotted spoon once it is fully cooked.
3
In a large bowl, lightly drizzle olive oil and balsamic vinegar over baby kale, diced oranges and avocado until avocado has lightly coated coated the greens. Add more evoo and balvin if needed. Transfer to serving plate.
4
Place poached salmon over mixed greens. Top salmon with small pile of spinach compote.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 salmon fillet, 3 tablespoons miso Korean, fermented soybean, daeng-jang, 2 cups water, 2 stalks green onion, and more.

Yes, Calikorpan Poached Miso Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Calikorpan Poached Miso Salmon Salad

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