Miso Salmon And Hijiki Slaw
This is a really easy dish that goes well with rice or some cous cous. All you need to do is prep in the morning and stash it all in the fridge, go to work, come home, and dinner is ready in 20 minutes.
Super healthy too!
If good old miso ain’t going to cut it, you can try it with a garlic-miso vat. Stick some garlic cloves in a tupperware full of miso overnight (about 1 bulb worth to 2 cups of miso), and you can use the miso to marinade various things. It’s just as good but with a kick of garlic! The garlic will become pickled in 3-4 weeks, which is good as-is or in fried rice.
- 2 Salmon Fillets
- 3-4 tbsp miso
- 2 tsp olive oil / 10 sprays olive oil spray
- 1 cup chopped cabbage
- 1/2 cup hijiki kelp (soaked in water, as instructed on package)
- 2 tbsp lime juice
- 1/2 tsp dry dashi (bonito bouillon)
- 10 leaves chopped shiso leaves (Japanese perilla) - optional
- Soy Sauce
- 1Slather miso onto the salmon fillets, and marinade for at least 5 hours. Take the hijiki kelp and place it in a bowl with plenty of water. Put both in the fridge.
- 2Pre-heat the oven at 400F. Pat excess miso off the salmon with a paper towel. Brush some olive oil/ spray from olive oil spray on the salmon and cook for 10-15 minutes, or until flaky.
- 3Chop cabbage. Wrap and microwave on high for 1 minute. Combine with chopped perilla leaves, drained hijiki kelp, lime juice, and dashi. Mix well, adjust with soy sauce if needed.
- 4Plate the salmon and hijiki slaw. Serve with cooked rice.
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