Honey Ginger Miso Salmon with Snap Pea Coleslaw
Honey Ginger Miso Salmon with Snap Pea Coleslaw
Serves 4
10 min.
active cooking time
25 min.
total cooking time
Ingredients
A note about gluten: When a gluten-free miso paste and gluten-free tamari are used, this recipe is gluten free.
3 tbsp.
white miso paste
3 tbsp.
Kowalski's Pure Honey
2 tbsp.
freshly grated ginger
2 tbsp.
rice vinegar
2 tbsp.
soy sauce or gluten-free tamari
1 ½ lbs.
fresh skin-on salmon fillet(s), cut evenly into 4 portions
⅓ cup
Kowalski's Tangerine Sweet & Sour Sauce
1 tbsp.
sesame oil
14 oz.
shredded coleslaw mix
12 oz.
sugar snap peas, sliced
½ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
- garnishes, to taste (optional): sesame seeds and snipped fresh chives or thinly sliced green onion
Directions
- In a small mixing bowl, whisk together first 5 ingredients (through soy sauce).
- Place salmon in a shallow square or round glass dish (such as a pie plate). Pour miso mixture evenly over all sides of salmon; cover and refrigerate for 20 min.
- Preheat oven to 400°.
- Place salmon on a foil-lined baking sheet, skin-side down; bake until fish is flaky and opaque throughout (10-15 min., depending on thickness of fish).
- In a large mixing bowl, whisk together sweet and sour sauce and sesame oil.
- Add coleslaw, snap peas, salt and pepper to the bowl; toss to coat.
- Divide slaw evenly among 4 serving dishes; top with baked salmon, leaving skin behind.
- Garnish as desired; serve immediately.
Find It!
- Find Kowalski's Tangerine Sweet & Sour Sauce in the Global Foods Aisle.
