Miso Glazed Salmon & Cabbage Salad

I might be slightly obsessed with this salad. It’s so fresh, the flavors bright, the honey toasted almonds with sesame seeds is so delicious… I could make this meal every week and easily enjoy the leftovers for my weekly lunches.

I hope you enjoy this as much as I do!

Note: This recipe is written for a 2 lb piece of salmon. Oven time may vary depending on the thickness of your fish.

Miso Glaze for Salmon

Ingredients:

• ¼ cup yuzu miso paste (if you can’t find miso, use hoisin sauce)

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

Instructions:

1. In a small bowl, whisk all ingredients together until smooth.

2. Place your salmon on a parchment-lined baking sheet or oven-safe dish. Spread ⅔ of the glaze evenly over the top.

3. Bake at 400°F for about 18 minutes, depending on the thickness of your salmon.

4. Remove from oven, brush with the remaining glaze, and broil for an additional 5 minutes, until the top is slightly caramelized and golden.

Crunchy Cabbage Salad

Salad Ingredients:

• 1 lb napa cabbage

• ½ lb purple cabbage

• 3 carrots, peeled

• 3 scallions

• 1 cup cilantro leaves

• ¾ cup sliced almonds

• 1 teaspoon black sesame seeds

• 1 teaspoon white sesame seeds

• 1 tablespoon honey

Instructions:

1. Thinly slice the napa cabbage, purple cabbage, carrots, and scallions—either with a food processor or by hand. Transfer to a large mixing bowl.

2. In a small pan over medium heat, toast the sliced almonds with the honey until golden and fragrant. Add the sesame seeds and toast for another 30 seconds. Turn off the heat and let cool slightly.

3. Roughly chop the cilantro and toss it into the salad. Add the cooled almond-sesame mixture just before serving for crunch.

Savory Ginger-Sesame Dressing

Ingredients:

• ¼ cup soy sauce

• 3 tablespoons olive oil

• 3 tablespoons finely minced fresh ginger

• 2 tablespoons hoisin sauce

• 1 tablespoon toasted sesame oil

• 1 teaspoon Sriracha (adjust to taste)

• 1 teaspoon salt

• ¼ cup red wine vinegar

• ¼ cup finely chopped scallions (white and green parts)

Instructions:

1. Whisk all ingredients together in a small bowl or jar.

2. If you're meal-prepping or saving leftovers, store the dressing separately and add it just before eating to keep the salad crisp.