This Thai Lentil Salad with Miso Salmon is a healthy and flavorful dish that can be made in under 30 minutes! (gluten-free, dairy-free)
I’ve been on quite the lentil kick lately, haven’t I? And why shouldn’t I be? Lentils are a great source of plant protein and fiber. They’re also super inexpensive and easy to prepare, making them a life-saving food when you have no food because you haven’t been to the store in 2 weeks.
Not that that ever happens to me. I go to the store almost every day because I love the grocery store. But I know not everyone likes to wander the aisles of the bulk bins and produce department like I do. I digress.
This Thai lentil salad so easy and delicious and it’s also a great way to use up any extra cabbage you might have laying around. I always find it so hard to use up an entire head of cabbage. I don’t know why, they just seem to last forever. A half of a cabbage always seems to get lost in the back of my produce drawer, only to emerge weeks later all shriveled and brown at the edges. Ew. So into this salad the cabbage goes before it gets lost in the veggie drawer!
On top of the delicious Thai lentil salad that is absolutely amazing on its own, is a perfectly seared filet of miso salmon. Yes, I went there.
Cooked to a nice medium or medium rare, Miso Salmon is the perfect protein to pair with the Thai Lentil Salad. Miso makes the most delicious glaze for salmon when mixed with ginger and honey. I seriously love miso, but like cabbage, I always forget about it. At least miso lasts way longer so I don’t have to throw it out when I forget it’s there.
If you’ve been stuck in a cooking rut, branch out and try this flavorful Thai Lentil Salad with Miso Salmon. You won’t be disappointed. If you need another recipe to use up that miso before you forget about it, try my Miso Chicken (and serve with sautéed cabbage) for a delicious weeknight meal!
Thai Lentil Salad with Miso Salmon
This Thai Lentil Salad with Miso Salmon is a healthy and flavorful dish that can be made in under 30 minutes!
- Yield: 4 servings
Ingredients
For the Dressing:
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp peanut butter
- 1 tsp soy sauce*
- 1 tsp miso paste
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 inch piece of fresh ginger, grated (2-3 tsp)
For the Lentil Salad:
- 1 cup shredded cabbage
- 1/2 red bell pepper, diced
- 1/4 cup shredded pickled carrots (or regular shredded carrots)
- 2 green onions, chopped
- 5 basil leaves, cut into ribbons (Thai basil if you can find it)
- 2 cups cooked lentils
For the Salmon:
- 1 clove garlic
- 1 tbsp miso
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp soy sauce*
- 1 tsp grated ginger
- 4 (3-4 oz) salmon filets
- Olive oil spray
- Green onion and/or basil for serving
Instructions
- To make the lentil salad, whisk together all dressing ingredients in a large bowl. Add cabbage, bell pepper, carrots, green onion, basil and lentils. Toss to coat.
- To prepare salmon, whisk together garlic, miso, honey, sesame oil, soy sauce, and ginger in a small bowl. Spoon mixture onto salmon filets and spread evenly.
- Heat a grill pan over medium-high heat. Spray with oil and add salmon, skin side down, to pan. Cook 3-4 minutes, then carefully flip and sear the other side for 1-2 minutes (optional) or until salmon is cooked through. Brush with any remaining sauce.
- To serve, divide lentil salad between 4 plates. Top with salmon and sprinkle with additional basil or green onions.
Notes
*Use gluten-free tamari for gluten-free.
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Do you know what the calorie count per serving is ?
Hi Stacy,
I do not provide nutrition information. Thanks!