Miso Marinated Sockeye Salmon with Ruby Wild Asian Salad - 8 oz.

InHarvest Products Used

Ingredients:

Yield: 6, 4 oz. servings

Miso Marinated Salmon
Ingredients

  • 6 sockeye salmon filets, 4 oz., skin on
  • 4 T. white miso paste
  • ½ c. mirin
  • 2 T. rice wine vinegar
  • 2 T. soy sauce
  • 1 t. toasted sesame oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 t. fresh ginger, grated
  • 1 T. toasted black and white sesame seeds for garnish

Ruby Wild Asian Salad
Ingredients

  • 8 oz. InHarvest Ruby Wild Blend™
  • 2 c. water
  • 1 T. rice wine vinegar
  • 1 t. kosher Salt
  • ½ c. shredded carrots
  • ½ c. red bell peppers, thinly sliced
  • ½ c. cooked and chilled edamame
  • ½ c. scallions, bias sliced thin

Vinaigrette:

  • 3 T. rice wine vinegar
  • 1 T. lemon juice
  • 2 T soy sauce
  • ½ t. sesame oil
  • ½ t. red chili flakes
  • 1 garlic clove, minced
  • ½ c. olive oil

Directions:

Miso Marinated Salmon
Directions

  1. For the marinade, combine the miso paste, mirin, vinegar, soy sauce, sesame oil, shallot, garlic, and ginger together in a bowl and mix until well combined.
  2. Pour the marinade into gallon Ziploc bags, add the salmon filets, remove any excess air and seal. Marinate in the refrigerator for at least an hour and up to 4 hours.
  3. Grill the salmon over high heat. Start skin side down, cook for 4 minutes, then flip and cook for another few minutes until it reaches the desired temperature.

Ruby Wild Asian Salad
Directions

  1. In a medium pot, bring the water, salt, and vinegar to a boil. Add InHarvest Ruby Wild Blend™. 
  2. Cover, reduce heat and cook for 35 minutes or until all the liquid is absorbed. Remove from heat and place in cooler.
  3. To make the vinaigrette; combine the vinegar, lemon juice, soy sauce, sesame oil, chili flakes, and garlic into a small bowl. Mix well, then slowly beat in the olive oil until well combined.
  4. In a large bowl, mix together the chilled Ruby Wild Blend, carrots, red bell pepper, edamame, and scallions. Toss with the dressing.

To serve: Place ½ c. of the rice salad onto a plate and top with a salmon filet. Garnish with the toasted sesame seeds.

Nutrition Facts
Per serving: 620 cal., 75 g pro., 42 g carb., 3 g fiber, 15 g fat (3 g sat. fat), 175 mg chol., 760 mg sod.,
9 g sugar