Miso Glazed Salmon & Cabbage Salad

I might be slightly obsessed with this salad. It’s so fresh, the flavors bright, the honey toasted almonds with sesame seeds is so delicious… I could make this meal every week and easily enjoy the leftovers for my weekly lunches.

I hope you enjoy this as much as I do!

Miso Glazed Salmon

Recipe for a 2 pound salmon time in the oven may need to be altered. 

Miso Glaze

• ¼ C yuzu miso paste

• 2 Tablespoons soy sauce

• 1 Tablespoon honey

• 1 Tablespoon rice vinegar

• 1 Teaspoon sesame seed oil. 

Directions:
In a bowl add all the ingredients and whisk together. Place ⅔ of the miso glaze over the salmon. Bake in the oven at 400F for 18 min. Remove from heat, add the remaining glaze and broil for 5 min. 

Cabbage Salad

• 1 pound napa cabbage 

• ½ pound purple cabbage 

• 3 carrots

• 3 scallions

• 1 C cilantro leafs

• ¾ c sliced almonds

• 1 teaspoon Black & white sesame seeds each

• 1 tablespoon honey

Directions:
Using a food processor, slice the cabbage, carrots, scallions- place in a bowl. In a saucepan over medium heat add the honey and toast the almonds. Add the sesame seeds, turn off the heat and let sit. Chop the cilantro and add to the salad. 

Dressing

• ¼ C soy sauce

• 3 Tablespoons olive oil

• 3 tablespoons very finely chopped ginger

• 2 tablespoons hoisin sauce

• 1 tablespoon toasted sesame oil

• 1 teaspoon Sriracha sauce

• 1 teaspoon salt

• ¼ C red wine vinegar

• ¼ C minced scallions (white and green parts) 

  
  
  Directions:

  In a bowl whisk together the above ingredients. If you want this salad to last you longer, keep the dressing on the side and add as needed.