Ginger miso salmon salad in a jar

Course Salad

Cuisine American

Keyword mason jar salad, meal prep lunch, miso dressing, salmon salad

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

Broiled miso-glazed salmon with edamame, peanuts, carrots, cucumber and romaine over a ginger miso dressing. Serves four.

Ingredients

2 Tablespoons white miso paste
1 Tablespoon brown sugar
1 Tablespoon low sodium soy sauce
1 teaspoon freshly grated ginger
2 Tablespoons rice wine vinegar
1 Tablespoon sesame oil
¼ pound salmon filet
½ cup edamame ready to eat
¼ cup roasted peanuts
2 carrots shredded
½ cucumber diced
8 cups chopped romaine hearts or other crispy salad greens

Directions

Heat the broiler.
Whisk the miso paste, brown sugar and soy sauce together in a small bowl until smooth. Place the salmon skin-side down on a broiler-safe pan, spread half of the miso mixture on top, and broil for about 8 minutes, until cooked through. Let cool, then flake it into large pieces.
To make the dressing, whisk the rice wine vinegar and sesame oil into the miso glaze that is left over. Taste it and add more vinegar if you like.
Share the dressing among four 32-ounce mason jars. Put ¼ of the edamame, peanuts, carrots and salmon into each jar. Add the cucumber on top so it stays above the dressing, fill the jar with lettuce, then cover and refrigerate until you are ready to eat.

Notes

Keep refrigerated at 40°F (4°C) or below.
Refrigerate until ready to serve. Safety: contains cooked salmon; eat within 1 to 2 days.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ¼ pound salmon filet counted as cooked salmon, ¼ cup roasted peanuts counted as dry-roasted peanuts, chopped romaine hearts or other crispy salad greens (the first choice counted). Brands and portions vary, so use it only as an approximation.