Best Miso Salmon with Asian Slaw

Miso paste and mayo are both superb ingredients in your salad and seafood recipes. Your family will love this tasty miso salmon dish with a crispy Asian sesame style slaw.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 4 people

Ingredients
 
 

  • 4 180g portions of Fresh salmon
  • ? cup miso soup paste
  • ½ cup Best Foods Mayonnaise
  • 1 tsp Lemon zest finely grated
  • ¾ cup panko breadcrumbs
  • ½ red cabbage finely sliced
  • 1 Carrot peeled and finely sliced
  • 1 yellow capsicum deseeded and sliced into strips
  • ½ cup sango sprouts
  • 1 cup mesclun salad mix
  • 2 Tbsp Superb Herb Coriander + extra for garnish
  • ¼ cup Best Foods Mayonnaise
  • 1 lime juice and zest
  • 1 Tbsp Barker's Sweet Chilli Sauce
  • 2-3 Tbsp warm water
  • 2-3 Tbsp toasted sesame seeds use a mixture of black and natural seeds

Instructions
 

  • Pre-heat the oven to 180°C.  Line a shallow roasting tray with cooking paper.  In a small bowl combine miso, mayonnaise and lemon zest.  Arrange salmon portions in the tray and spread a generous layer of miso mayonnaise on each.  Sprinkle over panko crumbs.  Bake in the oven for 8-10 minutes depending on thickness of the salmon (the flesh should just start to flake in the centre when tested with a fork).  Rest for 2-3 minutes.  Meanwhile combine the sliced vegetables and sprouts in a large bowl and toss with the lime mayonnaise dressing.  Arrange coleslaw on the serving plates and top each with a portion of salmon, sprinkle with sesame seeds and garnish with coriander and a lime wedge.
  • For dressing, whisk together the mayonnaise, lime juice and zest, sweet chilli and warm water to make a thin creamy dressing.

Notes

Tips: You could use thick white fish instead of salmon, if you prefer, and use Best Foods Lite Mayo for a healthier dish.
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