Roasted Salmon, Maitake, Sweet Potato & Bok Choy Salad
We love a hearty salad that combines roasted vegetables with crunchy fresh elements. Feel free to use this salad as a template and substitute your preferred protein, roasted veg, and salad veg. The miso vinaigrette is super versatile and good on just about anything.
Serves 4
INGREDIENTS
For the miso vinaigrette
2 tablespoons miso
¼ cup rice wine vinegar
¼ cup extra virgin olive oil
1 tablespoon honey
1 tablespoon sesame oil
1 garlic clove, minced
For the salmon, mushrooms, and potato
4 (6-ounce) salmon fillets
1 pound maitake mushrooms, bottom removed and cut into bite-size pieces
2 pounds purple sweet potatoes, peeled and cut into ¼ inch half moons
1 tablespoon extra virgin olive oil
For the salad
1 pound cucumber, thinly sliced into ⅛ inch slices
1 head fennel, thinly sliced into ⅛ inch slices
1 pound baby bok choy, roughly chopped into ¼ inch pieces
furikake (see note)
METHOD
Preheat the oven. 400°F with the fan on.
Roast the mushrooms and potatoes. Line a sheet pan with parchment paper. Add the mushrooms and sweet potatoes, drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and toss together. Roast for 20-25 minutes, until the veggies are a bit crispy. Taste for doneness. Transfer the veggies to a plate. Keep the same tray and parchment paper to cook the salmon.
Make the vinaigrette. While the veggies roast, whisk together all the vinaigrette ingredients in a bowl.
Chop the salad veggies. Wash and thinly slice your fennel, cucumber, and bok choy.
Roast the salmon. Reduce the oven temperature to 300°F and turn off the fan. Sprinkle the salmon with salt and pepper and roast. Check the internal temperature after 6 minutes. We recommend medium rare, an internal temperature of 120°F. It will be well done at 145°F. Keep in mind, the longer you cook it, the drier it will be.
Plate. To serve, dress the cucumber, fennel, and bok choy with the vinaigrette and pile them on a plate. Top with the mushrooms, potatoes, and salmon. Finish with an extra drizzle of the vinaigrette and a sprinkle of furikake.
Note: Furikake is a savoury and crunchy Japanese condiment that is great on rice, salads, and popcorn. You can substitute sesame seeds and/or crumbled nori seaweed if you cannot find furikake at your market.
FURTHER READING
