Miso-and-Mustard Marinated Salmon with Tomato, Chickpea, and Arugula Salad

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Yasmin Fahr Website
Rated 5.0 based on 1 customer reviews
Miso-and-Mustard Marinated Salmon with Tomato, Chickpea, and Arugula Salad
Miso-and-Mustard Marinated Salmon with Tomato, Chickpea, and Arugula Salad
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Ingredients

  • 1/4 cup fresh juice, divided
  • 1/2 cup extra-virgin olive oil, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white miso paste
  • 4 (6 ounce) skinless salmon fillets
  • salt and freshly ground black pepper
  • 2 cups cherry tomatoes, halved
  • 1/2 (15-ounce) can chickpeas, drained and washed
  • 2 scallions, sliced
  • 1 tablespoon vegetable oil
  • 5 cups baby arugula

Directions

  1. Stir 2 tablespoons lemon juice, 1 tablespoon olive oil, mustard, and miso paste in a shallow bowl until smooth; add the salmon fillets and turn to coat. Marinate at room temperature for 10 to 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Reduce heat to medium low and add the fillets; cook until browned and the flesh is firm, 3 to 4 minutes per side.
  3. Whisk 3 tablespoons olive oil and 2 tablespoons lemon juice together in a large mixing bowl; season with salt and pepper. Mix tomatoes, chickpeas, and scallions with oil-and-juice mixture to coat; add arugula and toss to coat. Divide salad between four plates; top each with a salmon fillet.
Mealthy tip:

If you can only find skin-on fillets, cook them first skin side down, and then remove as the skin will come off more easily. No need to add salt to the marinade as miso provides the salt.

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What others are saying

Image of Jacqulyne de Jardins
October 06, 2017 at 6:11pm

Jacqulyne de Jardins says:

Used some leftover uncooked salmon and ingredients from dinner the night before to prepare this for a quick brunch today. I liked the flavor of the miso and dijon together. I didn't have to use much salt since the miso paste is pretty salty in itself. Added a bit of spinach to the arugula mix I'm not the biggest fan of arugula.