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Preheat oven to 450°F. Coat a small baking dish with a thin layer of oil and set aside.
Wash and dry the fresh produce.
Peel and mince ginger; place in a medium bowl along with miso, dressing, water, and oil. Whisk to combine the glaze.
Pat salmon dry with paper towels, place in the baking dish, and drizzle with half of the glaze. (Reserve bowl with remaining glaze for later use.)
Place baking dish in the oven (it doesn't have to be fully heated) and bake until salmon is cooked through, about 10 minutes. Remove from oven.
Meanwhile, add additional dressing and oil to the bowl with the remaining glaze; whisk to combine.
Trim, seed, and slice bell pepper lengthwise into thin strips; add to the bowl with the dressing.
Trim and medium dice cucumber; add to the bowl.
Trim and cut green onions crosswise into thin pieces; add to the bowl.
Add broccoli slaw and almonds to the bowl, then toss to combine.
To serve, divide salmon and slaw between plates. Enjoy!
Preheat oven to 450°F. Coat a small baking dish with a thin layer of oil and set aside.
Wash and dry the fresh produce.
Peel and mince ginger; place in a medium bowl along with miso, dressing, water, and oil. Whisk to combine the glaze.
Pat salmon dry with paper towels, place in the baking dish, and drizzle with half of the glaze. (Reserve bowl with remaining glaze for later use.)
Place baking dish in the oven (it doesn't have to be fully heated) and bake until salmon is cooked through, about 10 minutes. Remove from oven.
Meanwhile, add additional dressing and oil to the bowl with the remaining glaze; whisk to combine.
Trim, seed, and slice bell pepper lengthwise into thin strips; add to the bowl with the dressing.
Trim and medium dice cucumber; add to the bowl.
Trim and cut green onions crosswise into thin pieces; add to the bowl.
Add broccoli slaw and almonds to the bowl, then toss to combine.
To serve, divide salmon and slaw between plates. Enjoy!