Food

Miso Chicory Salmon Salad

Tip

If you can’t tolerate soy, use chickpea miso instead.

Miso Chicory Salmon Salad

goop

This salad is stunning to look at and a pleasure to eat because it’s so well balanced: It’s got rich, savory salmon; bitter greens; and a creamy, umami-packed dressing with bright lime zest. It’s impressive enough for company but easy to pull off as a dinner for one.

Serves 2

for the salmon:

2 cloves garlic, minced

2 teaspoons minced ginger

2 tablespoons tamari

2 tablespoons grape-seed oil

2 (6-ounce) salmon fillets

for the dressing:

juice of 1 lime

zest of 1 lime

1 tablespoon minced ginger

2 tablespoons white miso

for the salad:

2 heads radicchio, cut or torn into bite-size pieces

2 heads endive, cut into bite-size pieces

to garnish:

scallions

sesame seeds

For the salmon:

1. Preheat oven to 400F.

2. In a small mixing bowl, combine the garlic, ginger, tamari, and grape-seed oil. Then place the salmon fillets on a sheet tray and coat thoroughly in marinade.

3. Cook for 15 to 20 minutes (time may vary depending on oven). Once done, set aside.

For the salad:

1. In a small mixing bowl, combine the ingredients for the dressing.

2. In a large bowl, combine the radicchio, endive, and salad dressing and toss until well combined. Then plate with 1 fillet of salmon per serving.

3. Finish with scallion, sesame seeds, and cilantro.

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