IGA Rewards | Salmon with Corn and Miso Salad

Salmon with Corn and Miso Salad

Spicy, sweet, tangy, crunchy and packed with whole grains, this dish has it all.

20 minutesPrep Time

30 minutesCooking Time

4Servings

Makes 4 servings

4 salmon fillets, skin on

2 corns on the cob, blanched and kernels cut from the cob

1 red capsicum, diced

1 cup frozen edamame, shelled, blanched

1 cup canned chickpeas, rinsed, drained

3 tbsp buckwheat, toasted

1 tsp smoked paprika

2 tbsp olive oil

1 cup cherry tomatoes, halved

2 cups baby spinach

1/3 cup lime juice

1 tsp honey

1 tbsp extra virgin olive oil

2 tbsp miso

2 tbsp tahini

1 tbsp tamari or salt reduced soy sauce

1 small Jalapeno chilli, deseeded and chopped (optional)

1 garlic, crushed

1 cup coriander, chopped

Preheat the oven to 180C.
To make the dressing: combine all ingredients in a blender and pulse till smooth. Season to taste and add one tablespoon of water at a time to loosen the dressing to your desired consistency.
In a bowl mix the chickpeas with the olive oil, smoked paprika and season with salt and pepper. Spread chickpeas out on a tray and bake in the oven for 20-25 minutes or until they are golden and crispy. Toss in the toasted buckwheat with the chickpeas and cook for a further 4-5 minutes. Take out of the oven, and set aside to cool.
While chickpeas are baking, season salmon fillets with salt and pepper.
Heat a large fry pan over medium-high heat with a drizzle of olive oil and place salmon skin side down. Cook for 4-5 minutes till the skin is golden and crispy then turn fish over and cook for a further 3-4 minutes until it feels slightly firm to the touch.
In a medium bowl, toss the edamame, corn, capsicum, spinach, and tomatoes with some of the miso dressing. Transfer salad to a serving dish, scatter over the chickpea and buckwheat mixture. Top with the salmon fillets and serve with the extra dressing on the side.