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Grilled Salmon Salad with Miso Dressing https://www.metro.ca/userfiles/image/recipes/salade-saumon-grille-10627.jpg PT25M PT12M PT37M
Miso dressing:Position the baking rack in the middle of your oven and pre-heat it to 425°F.Line a baking sheet with parchment paper.Miso dressing:In a bowl, whip all the ingredients of the dressing.Grilled salmon:Place the salmon fillets on the sheet and pour 1 Tbsp. (15 mL) of miso vinaigrette on each fillet.Generously sprinkle sesame seeds on each fillet and cook for 12 minutes.Let cool and chop into large chunks.Salad:In a large salad bowl, mix all the ingredients for the salad and add the vinaigrette to taste.Garnish each plate with the grilled salmon.Tip:Prepare a bit more salad and salmon for lunch the next day. You’ll make your colleagues jealous with your delicious feast!Source: K pour Katrine
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miso dressing: 1/3 cup (80 mL) orange juice 2 Tbsp. (30 mL) gluten-free miso 1 Tbsp. (15 mL) honey 1 garlic clove, chopped 1 Tbsp. (15 mL) Dijon mustard 1 Tbsp. (15 mL) tamari 3 Tbsp. (45 mL) rice vinegar 1 Tbsp. (15 mL) toasted sesame oil grilled salmon: 4 salmon fillet without the skin 4 Tbsp. (60 mL) white or black sesame seeds salad: 2 cups (500 mL) cooked rice, quinoa or millet, cooled 4 Lebanese cucumber, diced 4 radish, finely sliced 1 fennel bulb, finely sliced 1 mango or 3 nectarines, sliced 1/3 cup (80 mL) fresh mint, chopped 1/4 cup (60 mL) fresh dill, chopped
Grilled Salmon Salad with Miso Dressing

Grilled Salmon Salad with Miso Dressing

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4
servings
0:25
Preparation
0:12
COOKING
0:37
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • miso dressing:
  • 1/3 cup
    (80 mL)
    orange juice
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  • 2 Tbsp.
    (30 mL)
    gluten-free miso
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    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    honey
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  • 1
    garlic clove, chopped
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • 1 Tbsp.
    (15 mL)
    tamari
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  • 3 Tbsp.
    (45 mL)
    rice vinegar
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  • 1 Tbsp.
    (15 mL)
    toasted sesame oil

  • grilled salmon:
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  • 4
    salmon fillet without the skin
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  • 4 Tbsp.
    (60 mL)
    white or black sesame seeds

  • salad:
  • 2 cups
    (500 mL)
    cooked rice, quinoa or millet, cooled
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  • 4
    Lebanese cucumber, diced
  • 4
    radish, finely sliced
  • 1
    fennel bulb, finely sliced
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  • 1
    mango or 3 nectarines, sliced
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    PRODUCT OF PERU


  • 1/3 cup
    (80 mL)
    fresh mint, chopped
  • 1/4 cup
    (60 mL)
    fresh dill, chopped
Imprimer ma sélection

Preparation

Miso dressing:

Position the baking rack in the middle of your oven and pre-heat it to 425°F.

Line a baking sheet with parchment paper.

Miso dressing:

In a bowl, whip all the ingredients of the dressing.

Grilled salmon:

Place the salmon fillets on the sheet and pour 1 Tbsp. (15 mL) of miso vinaigrette on each fillet.

Generously sprinkle sesame seeds on each fillet and cook for 12 minutes.

Let cool and chop into large chunks.

Salad:

In a large salad bowl, mix all the ingredients for the salad and add the vinaigrette to taste.

Garnish each plate with the grilled salmon.

Tip:

Prepare a bit more salad and salmon for lunch the next day. You’ll make your colleagues jealous with your delicious feast!

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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