I know that it’s uncouth to drink sauce straight from a mixing bowl, but that doesn’t mean I didn’t want to do it. This recipe seemed a smidge intimidating for some reason but is actually suuuuper easy. Once you’ve got miso in the house, you’re pretty much set. There is just so much brightness in this dish with all that citrus. It’s so light that you’d be hard pressed to find a more perfect summer meal. In the world of this recipe, however, the whole thing would be served chilled. But I didn’t want to deal with poaching salmon (roasting is just soooo easy) and I prefer it warm. It’s a small update that I don’t think took away from the dish’s integrity.
If you’re not poaching the salmon, simply top it with the juice of half a lemon and the slices of the other half + a bit of salt and bake it in the oven (about 20-30 minutes). Meanwhile, in a food processor, purée 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, 2 tbsp miso paste, 2 large scallions (sliced), 1 tbsp honey, 1/4 tsp salt, and a pinch of white pepper. Transfer the sauce to a bowl and whisk it together with 1/4 c. mayonnaise. In a serving bowl, toss about 1/2 the sauce with thinly sliced napa cabbage (about 1/2 a small head), 1 medium grated carrot, and 1/4 c. thinly sliced red onion. NOTE: I omitted the onion because I don’t love raw red onion, but leave it in if you’d like or use thinly sliced bell pepper. Top the slaw with the salmon and drizzle the remaining sauce on top, garnishing with chopped scallion greens.
I felt like a healthy queen with this meal. And I know I already said it but THIS SAUCE. It’s perfect as a salad dressing and great as a topping for salmon. It does it all. If you go the poached and chilled route, it feels very ladies who lunch…but we’re more busy people who work around here so we adapted and we love that for us.