Salmon Miso Salad with Edamame and Avocado

Salmon salad is super healthy and the whole family loves it. It’s good enough to serve at a dinner party and the presentation is impressive. For a family dinner, I layout the whole dinner on a single platter and serve from the table. But if I’m doing it for a dinner party, I make individual plates. You could start with a miso soup and finish up with a fruit sorbet to bring it all together.


Salmon Miso Salad with Edamame and Avocado

For the Salmon (adapted from Epicurious)

3 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 garlic cloves, minced

2 tablespoons green onion

1/4 teaspoon black pepper

4 (1/2-lb) pieces center-cut salmon fillet with skin (1 inch thick)

For the dressing

3 teaspoons white miso

6 tablespoons rice wine vinegar

3 tablespoons canola or grapeseed oil

1 tablespoon sesame oil

1 1/2 teaspoons sugar

1 teaspoon grated ginger (optional)

For the Salad

1 head of butter lettuce (you can use any lettuce but I like crunchy texture of butter against the salmon)

4 cups cooked rice (sushi or jasmine)

1 cup shelled edamame

2 avocados, diced

2 green onions, chopped

1 large cucumber, seeds scrapped out and diced

1 snack sized package of toasted nori sheets

Put oven rack in middle position and preheat to 375°F. Line a baking sheet with foil.

Whisk together soy sauce, hoisin sauce, oil, lemon juice, garlic, green onions, and pepper in a shallow bowl. Add salmon, turning to coat, and marinate, covered, in the refrigerator for 30 minutes. Take out and let sit 10 minutes to come to room temperature.

Remove salmon from marinade, letting excess drip off, and discard marinade. Bake salmon, skin sides down, on baking sheet until just cooked through, about 20 minutes.

While the salmon is baking, make the dressing. Place all the ingredients in a bowl and whisk to combine.

Wash and spin the lettuce. Cook the edamame as directed. Cook the rice.

5 minutes before the salmon is done, assemble the salad. Layout the lettuce on a large platter and drizzle with 2 tablespoons of dressing. Move lettuce into a ring around the outside of the platter and top with cucumbers, avocados and edamame. Place the hot cooked rice in the middle of the platter and drizzle with 2 tablespoons of dressing.

Take the salmon out of the oven and place on top of the rice. Top with green onions and drizzle 2 tablespoons of dressing over the salmon. Cut the sheets of nori into thin slivers over the entire platter. Serve with remaining dressing on the side.