August 11, 2019
Salmon with Miso Fennel Salad
This recipe is adapted from the cookbook "Sous Vide at Home." It is a delicious and simple light Asian-inspired meal.
Servings: 2
Calories: 577kcal
Ingredients
- 1 lb salmon cut into two pieces
- 1 tbsp avocado oil
- salt
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 2 tsp monk fruit powdered
- 1/2 tsp fresh ginger grated
- 2 tbsp avocado oil
- 1/2 tsp toasted sesame oil
- 1 fennel bulb sliced as thin as possible
- 1 cup microgreens
- 1 pinch cayenne pepper
- 1 tsp furikake
Instructions
For the Salmon
- Season the salmon with salt and let rest in the refrigerator for at least 30 minutes.
- Add avocado oil and cook the salmon sous vide to your preferred doneness or 120ºF for 1 hour. https://www.seriouseats.com/recipes/2016/08/sous-vide-salmon-recipe.html If you do not have a sous vide machine, you can also slow roast the salmon in the oven. Simply place the salted, oiled fish onto a parchment-lined baking sheet and roast for 15-20 minutes at 275ºF.
For the Miso Fennel Salad
- While the salmon cooks, prepare the salad dressing by combining miso paste, vinegar, monk fruit, ginger, avocado oil, and sesame oil. Mix well until smooth.
- Combine the shaved fennel and microgreens, reserve until salmon is finished cooking.
To Plate
- Once salmon is cooked, toss the salad with the dressing and plate onto two plates.
- Add a piece of salmon to each salad.
- Sprinkle with a small amount of cayenne and top with furikake.
- Serve.
Nutrition Facts
Salmon with Miso Fennel Salad
Amount per Serving
Calories
577
% Daily Value*
Fat
37
g
57
%
Saturated Fat
5
g
31
%
Cholesterol
125
mg
42
%
Sodium
479
mg
21
%
Potassium
1614
mg
46
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
48
g
96
%
Vitamin A
273
IU
5
%
Vitamin C
15
mg
18
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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