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Miso Marinated Salmon with Sweet Shredded Cabbage

A creamy plant-based lentil stew that is sure to warm you up on a cool Fall day!
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Course: Mains, Rice Bowl
Cuisine: Asian
Keyword: salmon, rice, cabbage, miso, rice bowl
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 0
Author: Megan Horsley

Ingredients

  • 2 wild-caught salmon filets
  • 1 tbsp organic miso paste
  • 2 tsp organic sesame oil
  • 2 tsp coconut aminos this is a soy-free soy sauce alternative, or tamari
  • 1 stalk green onion sliced
  • 2 cups shredded purple cabbage
  • 2 tsps coconut aminos
  • 2 tsps sesame oil
  • 2 tbsps rice vinegar
  • 2 tbsps sesame seeds
  • Optional: microgreens or sprouts for garnish

Instructions

  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Mix the salmon marinade together and spread it over the top of the salmon filets. Place salmon on the baking sheet and bake for 15 minutes.
  • Meanwhile, sautee the cabbage in a bit of sesame oil and coconut aminos on medium heat. Sautee until the cabbage starts to get soft. 
  • When the pan starts to brown a bit, add the vinegar to deglaze, scraping the pan. Add sesame seeds.
  • You can serve the cabbage over rice or on its own with the salmon.