Looking for a light, healthy, and vibrant meal? Well this one was just the ticket! The flavors are so light and flavorful, and it's so fun to use the spiralizer to make the salad!
INGREDIENTS
-***1 skinless salmon steak
-1/2 cucumber
-1/4 red onion
-1/2 bell pepper
-1 handful shredded carrots
-2 scallions
-1 tablespoon soy sauce
-1 tablespoon rice wine vinegar
-1 tablespoon white miso paste
-1 tablespoon canola oil
-1 teaspoon honey
-1 splash sesame oil
-1 clove grated garlic
DIRECTIONS
1. Begin by making the miso vinaigrette. Whisk together the soy sauce, rice wine vinegar, white miso paste, canola oil, honey, sesame oil, and grated garlic. Set aside.
2. Heat olive oil in a small skillet over medium heat. Season both sides of the salmon with salt, pepper, and garlic powder. Cook salmon in the skillet about 4 minutes per side.
3. While the salmon is cooking, thinly slice the bell pepper and the dark green parts of the scallions. Spiralize the cucumber using the "thick spiral" blade attachment of your spiralizer. Spiralize the red onion using the "ribbon cut" blade attachment of your spiralizer.
4. Add the bell pepper, cucumber, red onion, and shredded carrots to a mixing bowl and toss with all but 1 tablespoon of the miso vinaigrette.
5. Take the skillet with the salmon off the heat and drizzle the remaining tablespoon of miso vinaigrette.
6. Plate the spiralized salad and place the cooked salmon on top of the salad. Garnish with the dark green parts of the scallions.
***MM Option: To make this meal meatless, simply leave off the salmon.