Miso salmon & cucumber salad
A bright and healthy, easy salmon or trout salad with cucumber and a miso dressing. A perfect, easy appetiser.
Print Recipe
Ingredients
- 400 grams salmon fillet or trout
- 250 grams cucumber
- 2 Tbsp white or light miso paste
- 2 Tbsp mirin
- 2 Tbsp light soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbs sunflower oil
- 1 tsp caster sugar
- 1 Tbsp pickled ginger finely sliced
- 4 spring onions trimmed and finely sliced
- 1 tsp sesame seeds black or white
- 10 grams micro greens
Instructions
- Cut the salmon and cucumber into similar-sized strips. The book recommends 1/2 cm strips but I found the fish too soft to hold such a small piece so they were closer to 1 – 1.5cm. I don’t think it matters too much.
- In a small bowl mix the miso paste, mirin, soya sauce, vinegar and oil with the sugar and whisk until it is well combined. Add the pickled ginger and spring onions and gently toss the salmon and cucumber through the dressing.
- Arrange small piles on plates and sprinkle the sesame seeds and micro leaves on top.
Notes
This can be made just before assembling and takes about 10 minutes. You could prep the fish and the cucumber and the dressing before.
Servings: 4