Alaska Pink Salmon, Kale, and Seaweed Salad with Miso, Horseradish, and Sesame | Alaska Seafood Mark
- Prep Time: 20 minutes - Total Time: 20 minutes - Servings: 4 Ingredients - Miso Sesame Dressing (Makes 1 cup) - ● ¼ cup apple cider vinegar - ● 2 tablespoons
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Ingredients
- ● ¼ cup apple cider vinegar
- ● 2 tablespoons white shiro miso paste
- ● 5 tablespoons Japanese white sesame paste (substitute with tahini)
- ● 1 tablespoon sesame oil
- ● 1 tablespoon light soy sauce
- ● 1 tablespoon honey
- ● 2 teaspoons lemon juice (about half a lemon)
- ● 2 cups canned Alaska pink salmon, drained
- ● 4 cups lacinato kale, stems removed, julienned and massaged for tenderness
- ● 2 cups prepared wakame (seaweed salad available at Asian markets and many grocery stores)
- ● ½ cup finely julienned carrots
- ● ½ cup julienned cucumber
- ● Miso sesame dressing
- ● Kosher salt
- ● ½ of a lemon
- ● 1 fresh horseradish root, about 4 ounces
- ● Toasted sesame seeds
- ● Thinly sliced scallions, for serving
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