Spicy miso salmon & kale salad

• white miso↗1 tbsp tbsp
• caster sugar↗1 tbsp tbsp
• sriracha↗1 tbsp tbsp
• rice wine vinegar↗½ tbsp tbsp
• salmon fillets↗2 x 110g g
• shelled edamame↗150g g
• kale↗150g g

  leaves scrunched and torn

• red pepper↗1

  cut into thin strips

• carrot↗1 small

  julienned or grated

• spring onions↗2

  finely chopped

• sesame seeds↗1 tbsp tbsp

  toasted

• apple cider vinegar↗40ml ml
• soy sauce↗1 tbsp tbsp
• garlic clove↗1 small

  crushed

• nutritional yeast2 tbsp tbsp
• sesame oil↗1 tbsp
• sriracha↗1 tbsp
• cold-pressed rapeseed oil↗60ml

Step-by-step instructions

1. 1

   Combine the miso, sugar, sriracha and vinegar, then spread over the top of the salmon fillets. Heat the oven or air fryer to 200C/180C fan/gas 6. Arrange the salmon skin-side down on a baking tray or directly in your air fryer basket and cook for 10-12 mins until cooked through.

2. 2

   Meanwhile, cook the edamame following pack instructions, drain well and set aside to cool. For the dressing, tip all the ingredients into a blender and blitz until smooth and creamy. Season to taste and pour half the dressing over the kale in a large container.

3. 3

   Massage the dressing into the kale for 2-3 mins, until the leaves go dark green and soft. If transporting the salad, put the remaining dressing in a smaller container, then layer the peppers, carrots, edamame, spring onions and salmon over the kale in the larger container, in that order. Finish with the sesame seeds. When ready to serve, pour in the dressing, then shake everything together. Or, if you’re serving the salad straightaway, simply toss everything but the salmon together in a large serving bowl, then flake the salmon over the top.