Sweet Chili Miso Salmon Salad with Freekeh, Beets and Oranges

Sweet Chili Miso Salmon Salad with Freekeh, Beets and Oranges

Guys, I have (probably) the most hilarious story that I am dying to tell you. Unfortunately, we're all going to have to wait since I literally have 2 minutes to get this post published.

Let's just say my favorite little human decided to get nice and sick about an hour after I picked him up from school. Lots of vomit later, the poor little guy is passed out on the living room floor, right next to his puke bucket.

My husband is out getting meds from the pharmacy, so this is my chance...

If you haven't lost your appetite (oops), this is definitely a recipe worth bookmarking or just making like...right now.

So serious, miso is one of my favorite ingredients to cook with.

Add it to salmon and magic happens.

Add it to a bowl already filled with awesomeness and you will have one very happy tummy.

Sweet Chili Miso Salmon Salad with Freekeh, Beets and Oranges

Prep Time: 20 minutes | Cook Time: 12-15 minutes
Total Time: approximately 30-35 minutes
Yield: 4 Salad Bowls
Type: Fish, Salad, Healthy, Main Dish

Ingredients

FOR THE FISH:
1 1/2 - 2 pounds salmon fillets or 4 small individual salmon fillets
2 tablespoons olive oil
1/4 cup Thai sweet chili sauce
Juice from 1 lemon
4 cloves garlic, minced
2 tablespoons miso paste
1 heaping tablespoon freshly grated ginger

FOR THE SALAD BOWLS:
4 cups cooked freekeh
4 cups shredded red + greed cabbage
1 head romaine lettuce, chopped
1/2 cup green onion, chopped
1/2 cup cilantro, chopped
1/2 cup carrots, shredded and chopped
2 oranges, peeled and chopped
1 cup cooked beets, chopped
2 avocado, pits removed and sliced
1/2 cup sunflower seeds
Sesame seeds, green onion, and lime wedges for garnish

Instructions

  1. Preheat oven to 425 degrees F. 

  2. Spray a medium size rimmed baking sheet with non-stick cooking spray and lay out salmon filets, skin-side-down.

  3. In a small bowl whisk together the olive oil, Thai sweet red chili sauce, lemon juice, minced garlic, miso paste and grated ginger. Pour sauce over salmon fillets, trying to keep as much on top on the fillets as possible.

  4. Bake salmon for 10-12 minutes, or until internal temperature reaches 145 degrees F (try to avoid overcooking as it will dry-out the salmon).

  5. As the salmon bakes, prepare your bowls- start with cooked freekeh (or preferred favorite grain), shredded cabbage, lettuce, green onion, cilantro and carrots. Finish by piling on fresh chopped oranges, beets, avocado, sunflower seeds, sesame seeds and, of course, salmon!

Enjoy!

*Prep veggies, freekeh and marinade ahead of time to make for an even easier and faster dinner.
**To make this dish GLUTEN-FREE swap the freekeh for quinoa or rice.
 

Sweet Chili Miso Salmon Salad with Freekeh, Beets and Oranges
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