Miso Marinated Sockeye Salmon with Ruby Wild Asian Salad - 2 lbs.

Ingredients

Yield: 24, 4 oz. servings

Miso Marinated Salmon
Ingredients

Ruby Wild Asian Salad
Ingredients

Vinaigrette:

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