Miso-and-Mustard Marinated Salmon with Tomato, Chickpea, and Arugula Salad
- 1/4 cup fresh lemon 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
- 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.
- 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.
- 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.
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.
What others are saying
Jenny J says:
Used spinach and took out the miso, used a honey mustard marinade on the salmon. Delicious salad, made it for the family and they loved it. The skin came off very easily, such great cooking method.
Jeremy Hughes says:
Skipped the chickpeas in the salad and just made salmon with the arugula and tomatoes. I couldn't find miso at my local store, so opted for a honey mustard marinade. Great weeknight dinner idea for small families. If and when I find miso paste I will definitely make again.
Sheila Long says:
This was a really good recipe. However, I didn't use white miso, couldn't find it at my local store. I also used baby spinach instead of arugula.
Jessica Scott says:
Arugula salad is my absolutely favorite green, and I loved it paired with the salmon in this dish. The tomatoes and chickpeas added a wonderful texture to this salad was well. I would definitely make this again, including the delicious marinade! I bet it also would taste amazing on spiraled zucchini noodles?!
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.