CRISPY SALMON & MISO DRESSING

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AuthorKira Love
Rating

Yields1 Serving

 1 portion of salmon per person
 Himalayan or Celtic salt, to taste
 1 tsp Organic coconut oil or ghee
 1-2 mixed vegetables per person- broccoli, cabbage, mushroom, carrots, bean sprouts etc work well
 Garlic, chopped finely, to taste
Dressing:
 1 heaped dessertspoon of organic miso paste
 Splash Tamari (wheat free soy)
 Small knob ginger, or 1 tsp grated, or to taste
 1 tsp honey, maple or rice malt syrup, to taste
 1 juice of lime

1

Heat a non stick pan to a steady medium heat.

2

Pat dry skin side of salmon and season with salt

3

Grease pan with oil and place skin side down, wiggle gently to ensure it doesn’t stick. Leave the skin side down until it reaches desired crispiness and colour. Lower pan heat to gentle to medium heat so it doesn’t burn. Turn salmon over and continue to desired doneness.

4

Meanwhile stir fry vegetables with a little garlic.

5

Make dressing by throwing all in a blender with about 3 tbsp of boiling water. Taste and adjust balance of sweet, sour and salty to your preference. Alternatively whisk together in a bowl.

6

Serve vegetables with salmon and a generous amount of the miso dressing- its so delicious you will want to drink it! Remember not to pour in directly on your crispy skin 😉

CategoryTags

Ingredients

 1 portion of salmon per person
 Himalayan or Celtic salt, to taste
 1 tsp Organic coconut oil or ghee
 1-2 mixed vegetables per person- broccoli, cabbage, mushroom, carrots, bean sprouts etc work well
 Garlic, chopped finely, to taste
Dressing:
 1 heaped dessertspoon of organic miso paste
 Splash Tamari (wheat free soy)
 Small knob ginger, or 1 tsp grated, or to taste
 1 tsp honey, maple or rice malt syrup, to taste
 1 juice of lime

Directions

1

Heat a non stick pan to a steady medium heat.

2

Pat dry skin side of salmon and season with salt

3

Grease pan with oil and place skin side down, wiggle gently to ensure it doesn’t stick. Leave the skin side down until it reaches desired crispiness and colour. Lower pan heat to gentle to medium heat so it doesn’t burn. Turn salmon over and continue to desired doneness.

4

Meanwhile stir fry vegetables with a little garlic.

5

Make dressing by throwing all in a blender with about 3 tbsp of boiling water. Taste and adjust balance of sweet, sour and salty to your preference. Alternatively whisk together in a bowl.

6

Serve vegetables with salmon and a generous amount of the miso dressing- its so delicious you will want to drink it! Remember not to pour in directly on your crispy skin 😉

CRISPY SALMON & MISO DRESSING
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