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1. Whisk the white miso paste, mirin, sake and soy sauce into a smooth glaze. Pat the salmon fillets dry and brush them generously with the glaze. Let them marinate for 15 minutes at room temperature.
2 piece Salmon fillets, skinless,
2 tbsp White miso paste,
1 tbsp Mirin,
1 tbsp Sake,
2 tsp Soy sauce
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2. Preheat the oven to 220°C (425°F) and line a baking tray with parchment. Place the salmon on the tray, brush with the neutral oil, and roast for 10-12 minutes until flaky and lightly caramelized at the edges. Broil for the final 1-2 minutes if you want deeper color, watching closely so the miso does not burn. Rest for 5 minutes, then flake into large chunks.
1 tsp Neutral oil
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3. Cook the edamame in boiling water for 3 minutes, then drain and shock in ice water to keep the color bright. Drain well and pat dry.
1 cup Shelled edamame, frozen
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4. Halve the cucumber lengthwise, scoop out the seeds if watery, and slice into thin half-moons. Thinly slice the scallions. Combine the cucumber, shredded cabbage, edamame, scallions, cilantro and mint in a large bowl.
1 cup Shelled edamame, frozen,
1 piece Cucumber,
2 cup Green cabbage, finely shredded,
2 piece Scallions,
0.5 cup Fresh cilantro leaves,
0.2 cup Fresh mint leaves
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5. Whisk the lime juice, grated ginger, rice vinegar, toasted sesame oil, honey and salt until emulsified. Pour into a small jar and pack separately for lunch.
3 tbsp Lime juice,
2 tsp Fresh ginger, finely grated,
1 tbsp Rice vinegar,
1 tbsp Toasted sesame oil,
2 tsp Honey,
0.2 tsp Salt
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6. Divide the salad between two containers, top with the flaked salmon and sprinkle with toasted sesame seeds. Dress just before eating so the cabbage and cucumber stay crisp.
1 tbsp Toasted sesame seeds
