Lately I’ve been experiencing a craving for Japanese food. The seaweed salad, miso soup, sashimi salad, miso marinated black cod, and spicy salmon vegetable rolls are some of my favorites and offer exotic flavors that keep me coming back for more!
My fascination with Japanese food started when I moved to California. We have so many fantastic Asian restaurants here and they offer authentic and absolutely delectable food. Whenever I’m looking for a break from cooking and want to eat out with family or friends we always seek out restaurants that feature Japanese, Korean, Thai, or Vietnamese cuisine as our first choice.
These exotic cuisines share a common bond in knowing how to create dishes that appeal to all our tastes and offer a great balance between salty, sweet, tangy, sour, spicy, and savory (umami). Today’s Wild Salmon Vegetable Salad with Lemon Miso Dressing is inspired by the flavors and ingredients of Japan. The two stars of this salad are the wild salmon and lemon miso dressing. When you combine the salmon and lemon miso dressing with the crisp baby lettuce, carrots, nori, cucumber, green onion, and Napa cabbage it creates a salad that is totally satisfying and filled with healing foods.
I had all the ingredients on hand except the wild salmon. I went to the store and bought fresh Copper River sockeye salmon, cut it into four fillets and slow roasted it for dinner. I saved two of the cooked fillets to make this salad for lunch the next day for my mom and me.
Copper River sockeye salmon is from Alaska and is a sustainable fish that has a beautiful reddish-pink color, succulent flavor, and buttery texture that lends itself to slow roasting. Slow roasting fish in the oven at 250 ̊ F is so easy to do and it protects the fish from drying out while creating a velvety texture that is so good!
If you don’t want to take the time to cook the salmon feel free to use canned wild sockeye or pink salmon that is boneless and skinless. Wild Planet has a good canned sockeye salmon that is available in 6 ounce cans. Wild salmon is a good protein source and high in omega-3 essential fatty acids that are important for cardiovascular health and protection against inflammation.
Baby romaine, cucumbers, carrots, green onions, and Napa cabbage are vegetable superstars that are both nutrient-rich and healing. Check out some of my other recipes and articles to find out more about their wonderful health benefits.
Nori is mineral-rich seaweed that is dried into thin sheets and is used for wrapping sushi rolls. Nori is a good source of protein, vitamin A, potassium, iron, and calcium. If you are vegan or vegetarian feel free to leave out the salmon and add more vegetables like snow peas and protein-rich cooked quinoa to the recipe.
For all you salad lovers what is your favorite salad toppings? If you would like to contribute to the conversation, please take a moment to leave a comment.
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This recipe was entered in Against All Grain Go Ahead Honey, It’s Gluten Free, Seasonal Salad event! Click on the link to see all the tasty salads shared on July 1, 2012.
Wild Salmon Vegetable Salad with Lemon Miso Dressing
Paleo, Gluten-Free, Grain-Free, Dairy-Free
Serves 2 Entrée Salads
Two 5-ounce wild salmon fillets, skin on or 2-6 ounce cans of wild salmon
1 small lemon—cut into ½-inch slices
2 teaspoons extra virgin olive oil
4 cups baby romaine or mixed baby greens—rinsed
1 cup Napa cabbage—rinsed and thinly shredded
2 green onions—thinly sliced
1 carrot—shaved and diced
1 Persian cucumber—thinly sliced in rounds
1 sheet of Nori seaweed—cut into small pieces (optional)
1 recipe for Lemon miso dressing—make while cooking the salmon
To make the salad:
1. If you purchased fresh salmon fillets remove any pin bones and place salmon fillets skin side down on top of lemon slices in a baking sheet lined with parchment or lightly greased. Drizzle salmon with 2 teaspoons of olive oil and season to taste with unrefined sea salt and fresh ground black pepper.
2. Set salmon aside at room temperature for around 15 minutes while you preheat the oven at 250 ̊ F (120 ̊ C).
3. Once oven preheats place salmon in oven and cook for 25-30 minutes depending on thickness of fish. To check doneness of fish stick a knife in center of the fillets and remove. Fish is done when knife slides out easily. The fish will still look slightly translucent in color but it is done.
4. Remove fish and cool. Remove fillets from skin and break into pieces. If using canned salmon, drain and flake into small chunks. Set aside while you assemble the salad.
5. Place lettuce on plates and top with all the remaining salad ingredients. Drizzle with lemon miso dressing and enjoy!
Lemon Miso Dressing
Paleo, Gluten-Free, Grain-Free, Dairy-Free
Makes around 1 cup
2 tablespoons raw honey
2 teaspoons fresh peeled ginger—grated
1 small organic lemon—peel, use flesh and juice from lemon
2 tablespoons white miso—non-genetically modified
⅓ cup extra virgin olive oil
1 teaspoon filtered water
1. Add all ingredients for dressing in blender and blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside the dressing while you put together the salad.
2. Store leftover dressing in glass jar in the refrigerator for up to 1 week.
Recipe shared on Whole Food Wednesday, Fight Back Friday, Slightly Indulgent Tuesday, Fit and Fabulous Fridays, Allergy Friendly Friday, Fat Tuesday.