Miso Trout & Beet Salad
I don’t love salads. I often found them a boring, tasteless pursuit of health until I realized the power of strong, unique flavours. For a bed of raw vegetables, adding a punch through fermented, pickled, spicy or tangy foods was the change I needed to love these nutrient vessels.
The star of the show (among many) is miso. It quickly became a favourite ingredients of mine to add to salad dressings that brings a beautiful umami flavour.
I promise, this recipe will get you eating salads.
Recipe
Time: 20 minutes
Servings: 2 servings
Ingredients
Salad Base
6oz of trout
2 tbsp of abokichi OKAZU spicy chili miso sesame oil
**OR 1 tbsp of sesame oil mixed with a pinch of chili flakes
4 beets, cooked and diced
1 medium bunch of kale
1 apple, chopped
1 shallot, diced
1/2 cup pumpkin seeds
Dressing
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp miso paste
1 tsp dijon mustard
Directions:
Preheat oven to 375°C. Line baking sheet with parchment paper or reusable liner for easy clean-up
Add trout to baking sheet and top with chili oil. Bake for approximately 15 minutes until trout is cooked through
While trout is cooking, add olive oil, apple cider vinegar, miso paste and mustard to a bowl. Whisk until combined and set aside.
Cut kale into small bite size pieces. Add to a bowl and massage kale with 1/2 of miso dressing to soften kale and infuse the flavour.
Top with apple, beets, shallots and pumpkins seeds and gentle mixed until combined.
Remove trout from oven and add to salad. Top with remaining miso dressing
Divded salad between two bowls and enjoy!
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– Magical Properties –
Miso is a fermented soybean paste that is rich in probiotics, specifically ones that may help support your Vitamin K and B12 levels. Soy products are also linked to a decreased risk in breast cancer and thought to support immune function. Note that miso loses its probiotic benefit when exposed to high heat, so try to add after heat when possible.
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