Miso Salmon and Sesame Salad
2 x 130g salmon fillets
For the marinade:
1/2 tbsp miso paste
1 tbsp fresh lemon juice
1 tbsp sesame oil
a small pinch of sea salt and ground black pepper
1 tsp fresh ginger, grated
1/2 tsp honey
For the salad:
1 bunch fresh watercress
a small handful of fresh coriander
70g cucumber, chopped
90g courgette, cut into strips or spiralised
1 tsp sesame seeds
For the salad dressing:
2 tsps sesame oil
1 tsp soy sauce
a squeeze of lemon juice
Line a small baking tray with foil and add the salmon fillets.
Mix the marinade ingredients together in a jug. Brush the marinade generously over the salmon fillets. Refrigerate for 1 hour.
Preheat oven to 200 ̊C/400 ̊F. Bake the salmon for 20-25 minutes or until thoroughly cooked. The salmon will be a pale pink colour throughout when cooked.
Meanwhile, mix the salad dressing ingredients in a jug. Assemble the watercress and coriander on two serving plates. Add the cucumber and courgette and sprinkle on the sesame seeds. Drizzle the dressing over the salad.
Add the cooked salmon fillets and serve.
Store any leftovers in an airtight container and refrigerate up to 2 days.