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.
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.