Best miso salmon with asian slaw


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Best Foods mayonnaise is not only a great spread and dip, it’s also a delicious and versatile ingredient in all your favourite recipes. It is a superb ingredient in all your Summer recipes, like this tasty miso salmon with asian style slaw.



4 x 180 gm portions of fresh salmon (*you could use thick white fish if you prefer)

4 tablespoons miso soup paste

½ cup Best Foods™ Light Mayonnaise

1 teaspoon finely grated lemon zest

¾ cup panko breadcrumbs

½ red cabbage, finely sliced

1 carrot, peeled and finely sliced

1 yellow capsicum, deseeded and sliced into strips

½ cup sango sprouts

1 cup mesclun salad mix

2 tablespoons coriander + extra for garnish

¼ cup Best Foods™ Lite Mayonnaise

1 lime, juice and zest

1 tablespoon sweet chilli sauce

2-3 tablespoons warm water

2-3 tablespoons toasted sesame seeds (you can use a mixture of black and natural seeds)


Pre-heat the oven to 180 degs.  Line a shallow roasting tray with cooking paper.  In a small bowl combine miso, mayonnaise and lemon zest.  Arrange salmon portions in the tray and spread a generous layer of miso mayonnaise on each.  Sprinkle over panko crumbs.  Bake in the oven for 8-10 minutes depending on thickness of the salmon (the flesh should just start to flake in the centre when tested with a fork).  Rest for 2-3 minutes.  Meanwhile combine the sliced vegetables and sprouts in a large bowl and toss with the lime mayonnaise dressing.  Arrange coleslaw on the serving plates and top each with a portion of salmon, sprinkle with sesame seeds and garnish with coriander and a lime wedge.

For dressing, whisk together the mayonnaise, lime juice and zest, sweet chilli and warm water to make a thin creamy dressing.

Serves 4

Watch the Best Foods webisode below…


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