Salmon & Avocado Salad Recipe with Miso Lime Dressing

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (6 oz. each) salmon fillets
• 1 tsp olive oil
• ¼ tsp ground pepper
• 2 tsp fresh lime juice
• 2 tsp white miso
• 2 tsp water
• ¼ tsp ground pepper
• 3 tbsp extra-virgin olive oil
• 6 cups torn romaine lettuce
• 1 California avocado, diced
• ¾ cup sliced cucumber, cut in half
• ½ red bell pepper, thinly sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the lime juice, white miso and water in a small bowl until smooth. Slowly whisk in the extra-virgin olive oil and half the ground pepper to make the dressing.

2. Pat the salmon fillets dry. Rub them on both sides with the olive oil and the remaining ground pepper.

3. Heat a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook about 4 minutes until the underside releases easily.

4. Flip the salmon and cook 3 to 4 minutes more until the thickest part reaches 145°F (63°C) or flakes easily when opened with a fork.

5. Transfer the salmon to a plate and let it rest 3 minutes. Flake it into large pieces, discarding the skin.

6. Divide the torn romaine among four plates. Arrange the diced avocado, sliced cucumber and thinly sliced red bell pepper over the top.

7. Top each salad with flaked salmon and drizzle with the miso lime dressing. Serve right away.