Ginger Miso Salmon
Prep time
Cook time
Total time
Miso salmon with a bit of heat from fresh ginger in the marinade gets laid on a fresh Spring salad dressed in rice wine vinegar and sesame oil.
Recipe type: Dinner
Cuisine: Asian
Serves: 4
  • Ginger Miso Salmon
  • 4 Tablespoons Miso Paste
  • 4 Tablespoons Mirin
  • 1 Tablespoon Freshly Grated Ginger
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Sugar
  • 1 Pound Center Cut Wild Salmon Fillet
  • Spring Salad
  • ½ Pound Snow Peas (sliced into ribbons)
  • 2 Persian Cucumbers (cut into half moon slices)
  • 4 Radishes (sliced thin)
  • 2 Tablespoons Mirin
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Teaspoon Sesame Oil
  • 2 Tablespoons Sesame Seeds
  1. Ginger Miso Salmon
  2. Mix the marinade ingredients together in a wide shallow dish.
  3. Lay the salmon, flesh side down, into the marinade and allow to rest for 15 minutes. If leaving longer, cover and store in refrigerator up to 24 hours.
  4. Heat pan,with a bit of oil in it, over medium high heat.
  5. Once pan is hot, place fish flesh side down and cook until you see that its cooked about ⅓ of the way through.
  6. Turn fish over and cook other side until cooked to your desired doneness.
  7. Spring Salad
  8. Mix all the cut vegetables into a bowl and set aside.
  9. Mix the (wet) dressing ingredients in a small bowl and pour over vegetables and toss to coat.
  10. Spread vegetables onto a large plate.
  11. Top salad with fish then sprinkle top with sesame seeds.
  12. Serve.
Recipe by My Man's Belly at