Miso Salmon and Aubergine Salad with a Sesame Topping

By Thursday, November 06, 2014

This is a super quick dish to whip up that is packed full of flavour and goodness. Salmon is an amazing source of Omega 3, which helps to keep your brain, heart, joints and skin healthy. Aubergines contain powerful antioxidants that help to protect the brain cell membranes. Sesame seeds are rich in minerals that help you maintain a healthy heart. Miso is a fantastic source of protein and fibre, and Basil has anti-bacterial and anti-inflammatory properties. Alongside its health benefits, this salad actually tastes really good too. The slight saltiness of the salmon is perfectly complemented by the nutty miso sauce, with the aubergine and sesame seeds adding texture and bite. This can be served warm, but makes a delicious leftover salad the next day! 

Serves 2

You will need:

2 salmon fillets
3 aubergines
3 tbsp miso paste
1 tsp toasted sesame oil
1 garlic clove
1 tbsp sesame seeds
large handful basil, finely chopped
olive oil

Preheat the oven to 220 degrees/ gas 7. Dice the aubergine, place in a roasting tray and drizzle with olive oil and plenty of seasoning. Roast for 35-50 minutes, until tender and golden.

In the meantime, prepare the sauce. Add the miso paste to a small mixing bowl with the sesame oil, garlic and some pepper (miso paste is very salty, so you don't need to add any extra salt!) Leave the sauce to one side.

Then, cook the salmon fillets. Heat a frying pan or skillet with a little oil and place the fillets skin side down. Pour a spoonful of miso sauce over the flesh of the salmon fillet and fry for 4 minutes. Then, flip the fillet over, so that the miso side is face down on the pan. Fry for a further 2-4 minutes, until the salmon is cooked through.

Lay the aubergine on the bottom of your serving dish, then flake the salmon over the top. Drizzle with the remaining miso sauce, a sprinkling of sesame seeds and garnish with the basil. Enjoy!

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