This spring salad uses miso, which is salty, tangy, and savory—a perfect complement to leftover winter citrus. Grab a forkful of sweet and salty salmon, tangy and luscious oranges, and herbaceous peppery microgreens.
The microgreens come from @greengirlproduce, a local company that provides fresh, artisanal, and sustainable microgreens for the Memphis community.
Prep Time: 15 minutes | Total Cook Time: 12 minutes | 2 Servings
For the Salmon
- 3/4-1 lb. salmon filet
- 1 Tbsp dark brown sugar
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Vinaigrette
- 1/2 tsp white miso paste
- 2 Tbsp fresh-squeezed orange juice
- 1 tsp orange zest
- 1 tsp fresh ginger
- 1 Tbsp avocado oil
- 1/2 Tbsp rice wine vinegar
- 1 tsp maple syrup
Additional Salad Ingredients
- 2 large handfuls of spinach
- 1 orange, peeled and cut into segments
- 1 tsp sesame seeds, toasted
- Preheat oven to 350F.
- Combine the dark brown sugar with paprika and sea salt. Rub the salmon filet with the spice mixture.
- Bake the salmon for about 12 minutes (or until cooked through) on a foil-lined, greased baking sheet with the skin side down. The cook time will depend on the thickness of the salmon. Flake the salmon when it’s done.
- While the fish bakes, make the dressing. In a small bowl whisk the miso paste, orange juice and zest, ginger, avocado oil, rice wine vinegar, and maple syrup until combined.
- To serve, place one large handful of spinach into each bowl, add flaked salmon, orange segments, sesame seeds, and microgreens. Drizzle each salad with Miso Vinaigrette.
Kristen Rosania is a Memphis-based meal prep chef, recipe developer, and the creator behind @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients. For more info visit Forlemonsake.com and follow along on Instagram and Facebook.