salmon and corn salad with miso dressing

If you haven’t tried cooking with miso, this is your sign. Miso is a great flavor component that I love to use in marinades and dressing - there is something about the flavor that just kicks your dish into the next level.

It’s also what turns this typical salmon salad into an umami bomb of flavor town.

Ingredients:

1/2 cup white miso

2 Tbs coconut aminos

1/3 cup maple syrup

1/3 cup mirin

1/4 cup avocado oil

2 Tbsp sesame oil

2 tsp minced ginger

1/2 cup sake

1 1/2 lbs salmon, cut into 6 pieces

avocado oil

2 ears of cooked corn

1 nectarine, sliced

handful of cherry tomatoes, halved

handful cilantro leaves

Directions:

Whisk together miso, aminos, syrup, mirin, avo oil, sesame oil, ginger, and sake. Reserve 1 cup.

Pour the remainder over salmon and let marinade for about 4 hours.

Remove salmon from marinade and pat dry.

Coat the bottom of a heavy sauce pan with avocado oil. Heat over medium high heat until shimmering.

Place salmon skin side down and cook until crispy.

Flip and cook for an additional 4 - 5 minutes.

Remove from heat.

Add corn, nectarines, tomatoes, and cilantro to a serving dish or bowl. Drizzle with reserved dressing.

Break apart salmon and top.