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Miso Broccoli & Hot Smoked Salmon Salad Recipe

written by Stephanie Hinton

salmon Recipes japanese salad miso

Miso Broccoli + Hot Smoked Salmon Salad

Image: Stephanie Hinton

This recipe is the perfect weekday lunch. Simply roast your vegies with the delish miso marinade and toss through your chosen protein, in this case a nice hot-smoked salmon. It’s fresh, packed with flavour and loaded with nutrients.

Serves: 4

GF

Ingredients

Method

  • 200g small Brussels sprouts
  • 1 medium head of broccoli, cut into small florets
  • 5 tbsp olive oil
  • 2 tsp white miso
  • 1 cup rocket
  • 200g hot-smoked salmon
  • ½ cup hummus
  • ½ cup roasted unsalted almonds, roughly chopped
  • 2 tbsp hemp seeds
  • 1 lemon, sliced into wedges, to serve
  1. Preheat oven to 180°C or 160°C fan-forced and line a baking tray with baking paper.
  2. Cut off stems from Brussel sprouts and discard. Finely slice sprouts and place on baking tray.
  3. Add broccoli florets and red onion. Combine olive oil with miso. Drizzle the vegies with the olive oil-miso mixture, season with pepper, and toss to combine.
  4. Roast, tossing the vegetables halfway through, until browned (even lightly charred in some areas) and tender, 30–35 mins. Set aside to cool.
  5. In a mixing bowl, combine the miso vegetables, rocket and salmon.
  6. To serve, spread 1 tbsp of hummus in the base of each serving bowl or plate. Top with the combined salad ingredients, a sprinkle of roasted almonds, hemp seeds and a generous squeeze of lemon juice.




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