Smoked salmon salad with orange vinaigrette
Indulge in the tantalizing flavors of smoked salmon paired with zesty orange vinaigrette in this refreshing and light salad. Perfect balance of citrusy and savory notes.
Ingredients:
- 1 tablespoon kosher salt, plus more for seasoning
- Four 5-ounce skinless salmon or hake fillets
- 2 tablespoons canola oil
- 2 tablespoons melted butter, cooled
- 1 tablespoon fresh lemon juice
- 1 tablespoon shiro miso (white)
- 1/2 teaspoon grated garlic
- Sesame seeds, for garnish
- Lemon wedges, for serving
Instructions:
- Combine 1 tablespoon of salt with 2 cups of hot water in a medium bowl and mix until the salt dissolves. Allow the mixture to cool down to room temperature. Then, place the fish into the bowl and let it soak in the mixture at room temperature for 30 minutes.
- In a separate small bowl, blend together the oil, butter, lemon juice, miso, and garlic until you achieve a smooth mixture. Season with salt.
- Preheat your oven to 450°F. Prepare a baking sheet by lining it with parchment paper. Remove the fish from the brine and place it on the baking sheet. Coat the fish with the lemon-garlic butter mixture. Roast the fish in the oven until it turns golden and is just cooked through, which should take around 10 minutes for the salmon and 15 minutes for the hake. Plate the fish, sprinkle sesame seeds over the top, and serve with lemon wedges.
Summary:
- Calories: 560 kcal
- Fat: 37 g
- Protein: 43 g
- Carbs: 13 g
- Potassium: 626 mg
- Magnesium: 56 mg