Alaska Pink Salmon, Kale, and Seaweed Salad with Miso, Horseradish, and Sesame
Tantalize your taste buds with this Asian-inspired salad that incorporates canned salmon, crisp veggies, tangy wakame and an umami-rich miso sesame dressing.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Servings: 4
Ingredients
Miso Sesame Dressing (Makes 1 cup)
- ● ¼ cup apple cider vinegar
- ● 2 tablespoons white shiro miso paste
- ● 5 tablespoons Japanese white sesame paste (substitute with tahini)
- ● 1 tablespoon sesame oil
- ● 1 tablespoon light soy sauce
- ● 1 tablespoon honey
- ● 2 teaspoons lemon juice (about half a lemon)
Salmon Salad
- ● 2 cups canned Alaska pink salmon, drained
- ● 4 cups lacinato kale, stems removed, julienned and massaged for tenderness
- ● 2 cups prepared wakame (seaweed salad available at Asian markets and many grocery stores)
- ● ½ cup finely julienned carrots
- ● ½ cup julienned cucumber
- ● Miso sesame dressing
- ● Kosher salt
- ● ½ of a lemon
- ● 1 fresh horseradish root, about 4 ounces
- ● Toasted sesame seeds
- ● Thinly sliced scallions, for serving
Recipe courtesy of Mason Hereford
Preparation
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Step 1 Prepare the miso sesame dressing
Whisk together all the miso sesame dressing ingredients until smooth and completely incorporated. Set aside.
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Step 2 Prepare the salad
In a large mixing bowl, add the Alaska pink salmon, kale, wakame, carrots, cucumbers, 2/3 cup of miso sesame dressing and a pinch of salt to taste. Toss until everything is evenly dressed.
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Step 3 Plate and serve
Arrange ½ cup of the salad in the center of a serving plate. Squeeze lemon on top of the salad. Using a microplane, grate a heavy, even layer of fresh horseradish root over the top, then garnish with a big sprinkle of toasted sesame seeds, and a few thin slices of scallions. Repeat with remaining 3 plates and serve immediately.
Recipe courtesy of Mason Hereford
