- Prepare miso salmon and get in oven
- chop and prep slaw
- Make salad dressing
Honey Miso chestnut salmon
Miso is the elegant Japanese term for fermented soybean paste. When mixed with honey and spices and cooked it creates a unique but gentle flavor. Miso paste can be found in most health food stores and many large supermarkets. It lasts forever in your fridge and makes great soups and even salad dressings!
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Ingredients:
- 1 pound salmon filet
- 1 cup chestnuts cooked
- 1 tablespoon extra virgin olive oil
- 1/4 cup silan date honey (or regular honey)
- 2 tablespoons miso paste
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat the oven to 375°F. Prepare a sheet pan with parchment paper.
- Add all the ingredients except the salmon. Add 2 tablespoons of water.
- Bake for 10 minutes, mixing once.
- Remove from oven and add the salmon face side down, gently rubbing it into contents on the parchment paper. cover tightly and bake for 23 minutes.
- Remove from oven and serve hot, warm, room temperature or cold. Better to avoid any real reheating or it will become dried out.
Notes & Tips:
Miso paste can be found in any health food store, Asian store, or in most supermarkets in the Asian section.
Click here to learn how to make your own chestnuts instead of using the already cooked ones!
Kohlrabi slaw
You can make this coleslaw in advance or right before. I love my coleslaw crunchy so I add the dressing right before but it can last up to 4 days dressed in the fridge and taste divine.
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Ingredients:
- 1/2 cup rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt pink Himalayan
- 4 red bell peppers thinly sliced
- 2 kohlrabi cut into thin strips
- 2 purple beets cut into thin strips
- 2 purple onions cut into thin strips
- 1 box sprouts
- 1/2 cup fresh mint chopped
- 1/2 cup fresh basil chopped
Directions:
- In a large bowl, whisk together the vinegar, honey, mustard, oil and salt. Add the rest of the ingredients and mix well. Serve cold.
Notes & Tips:
Feel free to add Bulgarian cheese to it for some color and flavor!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Ready for the most colorful and delicious salad for tomorrow’s lunch? Place the leftover slaw in the bottom of the your Tupperware. Add leftover pulled apart salmon/chestnuts. Add feta cheese. Place butter lettuce on top. Cover and dress right before serve. Serve cold!
