Sweet Citrus Salmon Salad with Miso Vinaigrette

The perfect spring salad, with a huge dose of vitamin C! And in this one, there’s a secret ingredient…. Miso! It’s salty, tangy, and savory all on it’s own, and compliments our leftover winter citrus perfectly. Grab a forkful of sweet and salty salmon, tangy and luscious oranges, and herbaceous peppery microgreens. The microgreens come from @greengirlproduce, a local company providing fresh, artisanal, and sustainable microgreens for the Memphis food community. Who knew this salad could get any better!

Serves: 2 People

Prep Time: 15 minutes

Total Cook Time: 12 minutes

Ingredients:

For the Salmon

• 3/4 - 1 lb. salmon filet

• 1 tbsp dark brown sugar

• 1/2 tsp paprika

• 1/2 tsp sea salt

• 1/4 tsp black pepper

For the Vinaigrette

• 1/2 tsp white miso paste

• 2 tbsp fresh squeezed orange juice

• 1 tso orange zest

• 1 tsp fresh ginger

• 1 tbsp avocado oil

• 1/2 tbsp rice wine vinegar

• 1 tsp maple syrup

Additional Salad Ingredients

• 2 large handfuls of spinach

• 1 orange, peeled and cut into segments

• 1 tsp sesame seeds, toasted

• Microgreens (I used Micro Arugula from @greengirlproduce, a local Memphis company.)

Instructions:

1. Preheat oven to 350*F, and while the oven is heating, mix the dark brown sugar with paprika and sea salt. Rub the salmon filet with the spice mixture.

2. Bake the salmon on a foil lined, greased baking sheet, skin side down until the salmon is cooked through and flakes easily, about 12 minutes. The cook time will depend on the thickness of the salmon.

3. Meanwhile, make the Miso Vinaigrette. In a small bowl whisk the miso paste, orange juice and zest, ginger, avocado oil, rice wine vinegar, and maple syrup until combined.

4. To serve, place one large handful of spinach into each bowl, add flaked salmon, orange segments, sesame seeds, and microgreens. Drizzle each salad with Miso Vinaigrette.

Did you make this? Tag your pictures with @forlemonsake!