Miso Salmon with Sesame Red Cabbage

• Gluten free

• Seafood

  • 300 g Salmon

• Produce

  • 1 Coriander
  • 1 Spring onions

• Condiments

  • 1 1/2 tbsp Honey
  • 1 tbsp Soy sauce, light
  • 1/2 Soy sauce, light
  • 2 tbsp White miso

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 3 1/2 tbsp Rice wine vinegar
  • 1 1/2 tbsp Sesame oil

Found on nutritionistmeetschef.com

Ingredients

• 300 g salmon (two salmon fillets 150 g each)
• 2 tbsp white miso
• 2 tbsp rice wine vinegar
• 1 tbsp light soy sauce (or tamari for GF)
• 1 tbsp honey
• 150 g cabbage, shredded.
• 1.5 tbsp sesame oil
• 1.5 tbsp rice wine vinegar
• 0.5 light soy sauce (tamari for GF)
• 0.5 tbsp honey
• Sesame seeds
• Coriander (Cilantro)
• Spring onions (Scallions)

Directions

• Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
• Place salmon in a plastic bag and pour marinate over it. Leave to marinate minimum 1 hour or overnight.
• When you choose to cook the salmon, preheat the oven to 200°. Cook the salmon for 8-10 minutes, or until flakey.*
• Take out and leave to rest for 5 minutes.
• Combine sesame oil, rice wine vinegar, soy sauce and honey in a bowl. Whisk until combined. Pour over the shredded cabbage and mix.
• Serve cabbage salad with salmon and sprinkle a few sesame seeds and fresh coriander before serving.