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2 wild Alaskan keta salmon fillets
100g frozen edamame soya beans
115g baby spinach
100g radishes, finely sliced
80g trimmed sugar snap peas, halved
1/2 x 28g pack coriander, roughly chopped
40g Roasted cashew nuts
2 salad onions, finely sliced
1 tbsp Miso Tasty White Miso Paste
1 tangerine, juice
2 tbsp groundnut or sunflower oil
2 tsp maple syrup
2 tbsp Japanese rice vinegar
Preheat the grill to high; arrange the salmon fillets, skin-side down, on a foil-lined baking tray. Whisk all the dressing ingredients together and spoon a little over each fillet; set the rest of the dressing aside to serve.
Grill the salmon for around 8 minutes – thicker fillets may take longer to cook through. Meanwhile, blanch the edamame in a pan of simmering water for 3 minutes; drain.
Divide the spinach, radishes, sugar snap peas, coriander and edamame between two plates. Lift the salmon fillets from the tray (leaving the skin behind) and lay on top. Drizzle over the dressing (you won’t need it all – any left over can be stored in the fridge for up to 3 days). Roughly chop the cashews, then scatter over the salad along with the onions and serve immediately.
For a more substantial meal, try serving with steamed rice on the side.
Typical values per serving when made using specific products in recipe
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