Miso Harissa Salmon and Grilled Vegetable Salad
A great way to grill a bunch of veggies quickly - easy recipe with great flavors. As always, tweak as you seed the need. Thanks to Dishing up the Dirt for the inspiration. Serve along a nice butterhead salad with a simply vinaigrette. Serves 4.
Ingredients:
Miso Harissa Sauce
1/4 cup extra-virgin olive oil
1/4 cup white miso
1 tablespoon harissa paste (if you don’t have harissa paste I’ve substituted with gochujang or sriracha)
2 teaspoons honey
3 tablespoons unseasoned rice vinegar
water to thin as needed
Salad
3 (6 ounce) salmon fillets
olive oil
1 bunch of radishes, sliced in half (greens saved for another use); radishes sliced in half
1 bunch of garlic scapes
1 bunch salad turnips, turnips sliced in half
1/2 bunch cilantro, roughly chopped
Optional additions:
Side of brown rice, farro or other grain to serve grilled goodies on
Toasted Sesame seeds and or microgreens for garnish
Preparation
Prepare the marinade by whisking all the ingredients together until smooth (this works best with an immersion blender or small food processor for the best consistency). Add anywhere between 1 and 3 tablespoons of water to thin as needed. Taste test and adjust seasonings as needed.
In a shallow dish rub the salmon fillets with half of the marinade. Cover the dish with plastic and refrigerate for 2 hours.
Heat an outdoor grill to medium-high and oil the grill grates.
Toss the veggies in a little olive oil and place them directly on the grill grates. Grill the veggies for about 3-5 minutes per side or until lightly charred on all sides. Remove from the heat and set aside. Place the salmon (skinless side down first) on the grill. Grill for about 5-8 minutes per side or until desired doneness.
Place the salmon on a large plate and use a fork to "flake" or "break" into small pieces.
Divid the grilled veggies and salmon between plates (and grain if using) and drizzle with additional sauce and sprinkle with toasted sesame seeds and or microgreens.