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Wild Salmon Vegetable Salad with Lemon Miso Dressing
SKINNY MS18Ingredients
45Minutes
1460Calories
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Ingredients
US|METRIC
2 SERVINGS
- 10 oz. salmon fillets
- 6 oz. wild salmon
- 1 lemon (small, —cut into ½-inch slices)
- 2 tsp. extra virgin olive oil
- 4 cups baby romaine (or mixed baby greens—rinsed)
- 1 cup napa cabbage (—rinsed and thinly shredded)
- 2 green onions (—thinly sliced)
- 1 carrot (—shaved and diced)
- 1 Persian cucumber (—thinly sliced in rounds)
- 1 sheet nori seaweed (—cut into small pieces, optional)
- 1 dressing (recipe for Lemon miso, —make while cooking the salmon)
- pink salmon (or *Feel free to use canned wild sockeye, that is boneless and skinless as a quick alternative)
- 2 Tbsp. raw honey
- 2 tsp. ginger (fresh peeled, —grated)
- 1 lemon peel (small organic, use flesh and juice from lemon)
- 2 Tbsp. white miso (—non-genetically modified)
- 1/3 cup extra virgin olive oil
- 1 tsp. filtered water
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NutritionView More
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1460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1460Calories from Fat1100 |
| % DAILY VALUE |
| Total Fat122g188% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium810mg34% |
| Potassium1800mg51% |
| Protein52g |
| Calories from Fat1100 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber9g36% |
| Sugars28g |
| Vitamin A280% |
| Vitamin C160% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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