Grilled Salmon Salad with Miso Vinaigrette Recipe

Name: Grilled Salmon Salad with Miso Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 8-ounce salmon fillets, with skin; 1 1/2 tablespoons white miso; 5 1/2 tablespoons fresh lemon juice; 2 1/2 tablespoons grated fresh ginger; 1/2 teaspoon Asian sesame oil; 1 1/2 teaspoons soy sauce; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 2 tablespoons snipped chives; Freshly ground pepper; 1/2 pound baby spinach

Servings: persons

Four 8-ounce salmon fillets, with skin
1 1/2 tablespoons white miso
5 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons grated fresh ginger
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons soy sauce
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons snipped chives
Freshly ground pepper
1/2 pound baby spinach

1
Rub the salmon with 1/2 tablespoon of miso.
2
In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil.
3
Add the salmon and turn to coat; let stand for 10 minutes.
4
In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger.
5
Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil.
6
Add the chives and season with pepper.
7
Light a grill or preheat a grill pan.
8
Add the salmon, skin side down.
9
Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets.
10
Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through.
11
Transfer the salmon to a plate and keep warm.
12
Arrange the spinach on a serving platter and top with the fillets.
13
Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.

298

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 10 ingredients. The key ingredients include: Four 8-ounce salmon fillets, with skin, 1 1/2 tablespoons white miso, 5 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons grated fresh ginger, and more.

Yes, Grilled Salmon Salad with Miso Vinaigrette 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.

Grilled Salmon Salad with Miso Vinaigrette

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