Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
7
Low
Nutrition per serving
Calories481.6 kcal (24%)
Total Fat31.5 g (45%)
Carbs15.6 g (6%)
Sugars10.8 g (12%)
Protein37.5 g (75%)
Sodium692.4 mg (35%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1lemon
halved
4 x 6 ouncesalmon filets
center-cut
3 tablespoonsfresh lime juice
plus lime wedges for serving
2 tablespoonsfresh orange juice
2 tablespoonswhite miso
2scallions
large, white and light green parts coarsely chopped, and dark green parts thinly sliced and reserved for garnish
1 tablespoonhoney
¼ teaspoonfine salt
ground white pepper
¼ cupmayonnaise
4 cupsnapa cabbage
lightly packed thinly sliced
⅔ cupcarrot
medium, grated on the large holes of a box grater
¼ cupred onion
thinly sliced, half-moons
Instructions
Step 1
1 Make the salmon: In a deep skillet with a lid, add enough water to fill about three-quarters of the way and bring it to a low boil over medium-high heat, adjusting the heat as necessary
Step 2
2 Fill a kettle with a couple of cups of water and bring to a boil to add later, if needed
Step 3
3 Squeeze the lemon into the water in the skillet, then place the fish skin-side down in the pan
Step 4
4 Add more boiling water from the kettle, if needed, to submerge the fish
Step 5
5 Return to a gentle boil, then reduce the heat to low, cover, and cook, adjusting the heat to maintain a low simmer until the fish reaches an internal temperature of 125 degrees, 5 to 10 minutes, depending on the thickness of fillets
Step 6
6 Transfer the salmon to a large plate and let rest for 5 minutes
Step 7
7 Cover and refrigerate until completely chilled, at least 4 hours
Step 8
8 Before serving, flip the fish over and remove the skin and any brown flesh underneath it
Step 9
9 Make the dressing: In a blender, combine the lime juice, orange juice, miso, the white and light green parts of the scallions, the honey, salt and pepper into a blender and blend until smooth, stopping to scrape down the sides of the blender with a spatula as needed
Step 10
10 Transfer the mixture to a bowl and whisk in the mayonnaise until combined
Step 11
11 You should get about 1/2 cup
Step 12
12 (If you have a large blender that requires more volume to work properly, double the dressing recipe
Step 13
14 Make the slaw: In a large bowl, toss together the cabbage, carrot, red onion and about half of the citrus miso dressing until combined
Step 14
15 To serve, divide the slaw among four serving plates, top each with a piece of salmon, drizzle the fish with the remaining dressing and garnish with the reserved scallion greens
Step 15
16 Serve with a wedge or two of lime
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