Salmon with Smashed Cucumber Salad & Creamy Feta Sauce
4
Fusion
Dinner
Ingredients
Salmon
- 2 salmon fillets
- 1 tbsp white miso paste
- 1 tbsp Soka Pantry Umami Miso Honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
Cucumber Salad
- 2 cucumbers
- 1/2 avocado, roughly chopped
- 1 eschalot, finely sliced
- Small handful fresh dill, roughly chopped
- Small handful fresh mint, roughly chopped
- Juice of ½ lemon
- 1 tsp extra virgin olive oil
- Salt & pepper
Creamy Feta Salad
- 100g feta, crumbled
- ½ cup Greek yoghurt
- Juice of ½ lemon
- Black pepper
To Finish
- Soka Pantry Umami Miso Honey
- Sesame seeds
- Extra dill
Directions
Preheat the oven to 180°C.
Mix together the miso, Soka Pantry Miso Honey, soy sauce, sesame oil and rice wine vinegar.
Coat the salmon in the glaze and place on a lined baking tray.
Roast for around 12–15 minutes, or until cooked to your liking and caramelised on top.
Lightly smash the cucumbers and roughly chop into bite-sized pieces.
Add to a bowl with the avocado, eschalot, dill and mint.
Dress with lemon juice, EVOO, salt and pepper and gently toss.
Combine the crumbled feta, Greek yoghurt, lemon juice and black pepper and mix until creamy, while still leaving a little texture from the feta.
Add the smashed cucumber between two plates, top with the roasted salmon, and then drizzle the creamy feta sauce over the top.
Finish with fresh dill, sesame seeds and another generous drizzle of Soka Pantry Miso Honey.