Ingredients

Salmon

• 2 salmon fillets (4oz)
• 1 tbsp vegetable oil
• Salt and freshly ground black pepper

Miso Ginger Dressing

• 1/4 cup rice vinegar
• 3 tbsp avocado oil
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp miso paste
• 1 tsp grated fresh ginger
• 1 garlic clove, grated

Salad

• 6 cups arugula
• 1 cup microgreens
• 4 mini cucumbers, thinly sliced
• 1 mango, thinly sliced
• 1 cup shelled edamame, cooked

Preparation

Season the salmon with salt and pepper to taste. In a small nonstick skillet, heat the oil over medium-high heat. Arrange the salmon on the skillet, flesh side down. Cook until the fillets release easily from the pan and are lightly golden, about 3 to 4 minutes. Flip the salmon and continue to cook until the fillets are cooked through, about 3 to 4 minutes. Set the fillets aside to cool.
While the salmon is cooking, in a small bowl, whisk together the rice vinegar, avocado oil, honey, sesame oil, and miso paste, Stir in the ginger and garlic. Set it aside.
In a large bowl, arrange the arugula and microgreens. Top them with the cucumber, mango, and edamame. Pour the dressing over the salad. Flake the cooked salmon and arange it over the salad.
Serve immediately.