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Miso and Maple Salmon Salad

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Miso and Maple Salmon Salad

with cucumber, carrot, edamame, pearl couscous and cilantro

Informations supplémentaires
30 min. | 490 kcal | easy | Express, Favorite | Printable version
1. Cook the couscous Bring a pot of water to a boil. Pour the couscous and cook for 5-7 minutes, until al dente. Drain then mix with a drizzle of oil, salt and pepper. Bring another small pot of water to a boil. Blanch the edamames for 2 minutes. Drain.
2. Setup Thinly slice the cucumber. Cut the carrot into a fine julienne or grate it. Thinly slice the lettuce. Roughly chop the cilantro.
3. Cook the salmon Pat the salmon dry. Season with salt and pepper. Warm up a drizzle of oil in a pan over medium heat. Cook the fish 3-4 minutes on each side or until the middle is fully cooked.
4. Make the sauce Whisk the miso paste with the maple syrup, the soy sauce, half of the sesame seeds and 1/4 cup of oil.
5. Plate your dish Break the salmon into pieces. Mix all of the ingredients with the sauce and the remaining sesame seeds. Bon appétit!
2unitSalmon Fillets
5mlMiso Paste
0.5unitRomaine Lettuce Heart(s)
20mlMaple Syrup
1unitLebanese Cucumber(s)
20mlSoy Sauce
2unitCarrot(s)
140gPearl Couscous
120mlEdamame
1unitCilantro
10gGrilled Sesame Seeds
What you need pan, pot, strainer, bowl, whisk
490 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 71g
24%
fat 11g
17%
cholesterol 34mg
11%
fiber 7g
28%
protein 27g
saturated 2g
10%
sodium 757mg
32%
sugar 13g
trans 0g