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