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
Equipment
- sous vide
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
Calories: 577kcal | Carbohydrates: 11g | Protein: 48g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 479mg | Potassium: 1614mg | Fiber: 4g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 3mg